Moose Bologna Recipes

REAL HOMEMADE BOLOGNA

Steps:

• In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
• Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

MOOSE BOLOGNA

Steps:

• Method: In a bowl to your mixer with hook or grinder attachment, add garlic, onion, sugar and sea salt. Mix together until chopped in small pieces. Then add ground moose meat and ground pork meat, pulse the meat through add water and natural liquid smoke and continue mixing until all ingredients are mixed well together. If mixture is to soft place in the fridge or freezer for 15 minutes to cool it down, if not continue to next step. You will need two pieces or more of clear wrap, place one piece on counter and add all meat mixture and form into a small log. Then fold the clear wrap over and around leaving the end hanging out. Take one more pieces of clear wrap and fold with the join side down and roll the same. Then hold the end pieces and roll forward to tighten the moose bologna and make sure all air is removed by pinching the meat where the air bubble is. ( See video for more details! ) Then put moose bologna in fridge to marinate for 24 to 48 hours depending on you, then remove from fridge and remove plastic and place moose bologna on a pan with a sheet of parchment paper. Pre-heat oven to 325ºF and place moose bologna in oven and cook for 15 minutes on one side, then turn moose bologna over and cook for 15 minutes on other side at 325ºF. After the timer rings change the TEMPERATURE to 225ºF and bake moose bologna for 1 hour and 45 minutes. If you make a bigger moose bologna it may need more cooking time......When moose bologna is cooked remove from oven and place on a cooling rack to come to room temperature before cutting, then wrap. Put date on moose bologna and keep in fridge for 3 days after freeze in slices to continue eating until gone. Please note: If you don't have access to moose meat, use ground beef and ground pork or ground meat of choice to make a tasty bologna. Bonita's Tips: Using a mixer with grinding attachment will combined the ingredients well and the texture will be at the right texture. You can mix by hand and wooden spoon to mix all ingredients, but grind or grate onion and garlic..... see video for more detail. www.bonitaskitchen.com Original Full recipe for two bologna's: This recipe is by a 80 year + old timer he has been making moose bologna for himself and his family ever since he can remember. He said he got the recipe from his mom and knows how to do it because he would often help her in the kitchen. While he didn't want to take credit for the recipe, he was happy to share it with me and was excited to hear his moose bologna recipe would be making it's way to the internet. See recipe below! 3 pounds ground moose meat 1 cup ice-cold water 1 tbsp sea salt 1 Tbsp raw organic sugar 1 Tsp natural liquid smoke 2 Tbsp minced organic garlic 2 Tbsp minced white onion INSTRUCTIONS STEP ONE: In a big bowl mix together all the ingredients STEP TWO: Put all the ingredients into the freezer for 15 min to make them super cold without letting them actually freeze STEP THREE: Take out the cold mush out of the freezer and roll it into two equally sized logs STEP FOUR: Wrap up each log tightly in plastic wrap and tie each end tightly so that it looks like a giant thick sausage. STEP FIVE: Put the logs into the refrigerator and leave them there to settle for 24 to 48 hours STEP SIX: Fire up the oven to 325°F STEP SEVEN: Take the logs of cold compressed moose meat out of the refrigerator, remove the plastic wrap, and put them on a baking sheet inside the oven. STEP EIGHT: Bake the moose bologna for 30 min, flipping the moose bologna rolls halfway through to ensure they cook evenly STEP NINE: After 30 min, turn down the oven to 225° F and bake for an additional 1 hour and 45 min. STEP TEN: Remove from the oven, let it chill to room temperature, and then store in the refrigerator for a max of three days before freezing what you have not consumed. To cut the moose bologna, use a sharp knife and be sure the moose bologna has chilled in the refrigerator for at least 30 min before slicing to make slicing the moose bologna easier. I hope you enjoy this moose bologna recipe as much as I do. If you have any modifications or ideas to make this even better let me know. This 50+-year-old moose meat bologna recipe has been serving locals here on Newfoundland for quite some time now, and as far as I can tell, most enjoy a second helping every time we fry some up on the wood stove at the cabin.

THE GOOD, THE BAD, THE BOLOGNA

Steps:

• Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
• Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
• Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
• Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
• In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
• In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.