Make Venison Hotdogs and Bologna at HOME (SAVE MONEY)

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat can reduce calories while maintaining moisture.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more fiber.

Weigh out 19 pounds of deer meat and 5 pounds of pork, and add 1 pound of ground chicken to make a total of 25 pounds.

Cut the pork roast into sizable pieces, leaving the fat on.

Combine all the meats in a large pot and add a little water to help mix the seasonings.

Add the legs custom blend seasonings and sodium nitrite to the meat mixture.

Mix the meat by hand until well combined.

Set up the meat grinder with a large grinding plate and grind the meat mixture once.

Dump the ground meat back into the pot and mix again to ensure even distribution of ingredients.

Change the grinder plate to a smaller one and grind the mixture a second time until it reaches a pasty texture.

Stuff the hot dog casings with the ground meat mixture using a sausage stuffer.

Tie a knot at the end of the casing to prevent the meat from coming out.

Pump the casing full of meat, twist at intervals to form hot dogs, and tie off the ends securely.

Prepare the bologna by stuffing it into a different casing and tie it off with butcher twine.

Preheat the smoker to 150 degrees Fahrenheit and hang the bologna inside.

Monitor the internal temperature of the bologna until it reaches 150 to 155 degrees.

Cooking Techniques

Equipment Needed

Spice Level: