04-28-2004, 04:51 PM
[font "Verdana,Arial,Helvetica"][black][size 1]Deer Bologna[red] [/red][black]by daymere[/black][/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]
[font "Verdana,Arial,Helvetica"][black][size 1][font ""][#000080][/#000080][/font] [indent] [ul] [li]3lbs ground vension [li]2lbs ground sausage [li]5tsp morton tender quick cure [li]2 1/2 tsp mustard seeds [li]1 tsp hickory smoke salt [li]2 1/2 tsp black pepper [li]2 1/2 tsp garlic salt or powder [/li][/ul] [ol] [li]mix well, shape into 2 - 3 rolls and wrap in wax paper. [li]refrigerate for 2 days. [li]take paper off and put on wire rake or broiler pan and set oven to 350*. [li]bake for 1 hour and turn over and bake for additional 1/2 hour [/li][/ol][/indent]
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![[Image: gforum.cgi?do=post_attachment;postatt_id=944;]](http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?do=post_attachment;postatt_id=944;)
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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[font "Verdana,Arial,Helvetica"][black][size 1][font ""][#000080][/#000080][/font] [indent] [ul] [li]3lbs ground vension [li]2lbs ground sausage [li]5tsp morton tender quick cure [li]2 1/2 tsp mustard seeds [li]1 tsp hickory smoke salt [li]2 1/2 tsp black pepper [li]2 1/2 tsp garlic salt or powder [/li][/ul] [ol] [li]mix well, shape into 2 - 3 rolls and wrap in wax paper. [li]refrigerate for 2 days. [li]take paper off and put on wire rake or broiler pan and set oven to 350*. [li]bake for 1 hour and turn over and bake for additional 1/2 hour [/li][/ol][/indent]
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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