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Making Deer Baloney

Posted By: Linda Templon
Date: Tuesday, October 30, 2001 at 7:30 p.m.

I am interested in making deer baloney, but I need a good simple recipe. I would like for it to be on the mild side, if possible, but will try different recipes. Someone told me you have to smoke the baloney for quite a while and then let it hang for about two weeks in a cold place. Someone else told me I could use liquid smoke. What I need to know is, if you use the liquid smoke how do you use it? Does it just give the meat a smoked taste or does it actually cure the meat and do you still have to let it hang to cure? Also when you buy smoked baloney in the stores they come in a big roll (about 5" in diameter). Would it be better to make the rolls smaller in diameter so that the drying time would be less? Any advice and recipes would be helpful.

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Messages In This Thread

Making Deer Baloney
Linda Templon -- Tuesday, October 30, 2001 at 7:30 p.m.
Make it easy on yourself. ;-)
Joe Ames -- Tuesday, October 30, 2001 at 8:20 p.m.
Re: Make it easy on yourself. ;-)
Linda Templon -- Tuesday, October 30, 2001 at 10:38 p.m.
Try a small one first....
Joe Ames -- Tuesday, October 30, 2001 at 10:57 p.m.
Re: Try a small one first....
Linda Templon -- Tuesday, October 30, 2001 at 11:23 p.m.
Re: Try a small one first....
Jack Hopkins -- Thursday, January 15, 2009 at 5:05 p.m.
Re: Try a small one first....
Bill Ames -- Friday, January 16, 2009 at 8:18 a.m.

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