How to Make Deer Ring Bologna: A 2024 Step-by-Step Expert's Guide, by The Bearded Butchers

In this video, The Bearded Butchers show you just how easy it is to turn out a delicious fall classic: Deer Ring Bologna. We take Seth's venison and combine it with our Old Fashioned Ring Bologna W/ Natural Cure DIY Kit. In this step-by-step guide, we'll show you everything from adding the premeasured kit ingredients, grinding and mixing the meat with the right ingredients at the correct step, stuffing the casings, smoking (cooking) the bologna, and finally revealing and tasting the phenomenal product!
We chose to use our Natural DIY kit with Celery Powder and Cherry Powder in place of sodium nitrites to cure the ring bologna. This all-natural option keeps the product "clean and chemical-free"!
Sit back and relax as you watch this video that proves hunting and butchering can yield an amazing snack meat product that you can share with family, friends, and colleagues alike!
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[@Kotzauglom]

Dear Bearded Butchers, I am a long time subscriber of your channel and a fan of your professionalism. It's great to see that you love your work and strive to provide your customers with only the best and only something you can be proud of. Today's video is another proof of that. The sausage looks amazing, I wish I had the opportunity to taste it. I am looking forward to new videos, keep us happy! Thank you.

[@andrewpierce2395]

I recently bought this kit and made my ring bologna. For anyone on the fence, it tastes like a smoky mild summer sausage, in ring bologna shape. It’s fantastic.

[@CCWSig]

I'm so fortunate your store is 10 minutes from home.

[@JeremyPayn]

Thanks!

[@JeremyPayn]

As always Seth and Scott, gonna love trying this one! Cheers gents.

[@AlexBowekaty]

Ah man. I like watching you guys process and cook/smoke while working late hours. Good work guys.

[@BlackstoneMalone]

Came here to let you guys know "Deer Meat For Dinner" mentioned you guys in his most recent video. He suggested people go watch your videos and spoke highly of your content.

[@danm1972]

Been watching a lot of your vids many great ideas. Makes doing homestead great again

[@tuberNunya]

Man you guys are always making me hungry!

[@jmason61]

This came up randomly, I don't know much about smoker cooking or butchering but that's badass when the cover opens up after 5 hours

[@slipspectrum9253]

You need to learn, the prices of groceries are about to skyrocket.

[@dalecmitchell1685]

Thank you for making this video! I will be ordering the kit next week! Those look awesome!!! My mouth is watering watching you taste test!!

[@chadmccollum6292]

Great to see a video from you. Keep doing what your doing alot of us enjoy your videos and your entire line of products

[@xRASTAxXxLIONx]

I am in NE Ohio, and we call it Trail Bologna. Really appreciate these videos! I am planning to process a deer for my first time this season, and this is what we want to do with it. Super excited!

[@gettingcannedwithjackie8754]

Love the new DIY packaging

[@412psekustomzllc7]

Love what yinz do!

[@debriadickerson7086]

That looks so good!!! I would love to try it

[@JonSnyder]

thanks for another great video, have a great time on your upcoming hunt!

[@dalecmitchell1685]

Update! Just ordered the kit!! Man I can’t wait!!

[@brian2359]

I hate watching these guys after dinner! I’m freakin hungry again! Man that’s some nice looking r8ngs!

[@billhendon1017]

That looks great!! Thanks guys!!

[@lesliewatts-c1j]

Thanks guys. Great vid. Have a good hunt. Thanks.

[@donaldmorgan5265]

I grew up eating Yale Bologna and plan to make ring Bologna! Great Video 🎉❤🎉

[@ct5589]

Okay now giving this to family as my Christmas gift

[@mikenayajerome5255]

Awesome stuff fellas happy Thanksgiving! God bless!

[@TaaRon29]

Awesome video guys

[@GregoryCox-z3e]

That looks delicious. This weekend I'm making with you maple sugar seasoning breakfast sausage out of my wt buck I got this week. Thank you for your videos and your delicious seasonings.

[@ronaldjohnson7449]

those rings do look nice ...

[@beechermeats9797]

For the algorithms bay bay!!!

[@ahmadmughal4997]

First comment from Pakistan

[@jerryshowens3049]

Thanks for another great video.

[@CharlesAvalos]

That looks great

[@johnvaness8445]

Great video, thanks!!

[@alantobin4014]

Guys Ur products are fantastic..

[@Beavertrapper]

Can you go to the refrigerator with them over night before smoking ?

[@StonerSmurfin]

If you add a bit of baking soda in the water to soak the casing in, it will lube them up nicely.

[@Markspyro]

What size plates did you grind with? 3/8" and 3/16"??? I also like to mention to people to keep an eye on their plates to make sure they don't plug with sinew and start to smear. You guys are great and like watching your channel!

[@Crankinstien]

That’s a nice smoker!

[@philanders3705]

In the thumbnail I thought you guys were holding up big ass coil springs haha

[@bub7961]

1st viewer for this episode, 1st 👍, 1st to comment

[@MrTAGGER88]

1st to tell you sincerely nobody gives a shit ❤️

[@bub7961]

@ somebody does your weird a$$ replied😂😂

[@zoookx]

1st to tell you: if this is the highlight of your month - get a life!

[@Snowball_Philodendron]

Looks good

[@wesleymcgee3526]

Temps so cool they’re smoking

[@lars277]

My Mother used to serve ring bologna to us about once a month. I think people used to eat that much often back then than now. I don't even see it at the grocery store anymore. Every once in a while, I will see Boar's Head ring bologna. I came up in the 50s and 60s, I am 70 now.

[@Rocky1115]

I live in Southeastern Michigan and we have two major meat companies here; Dearborn Sausage and Kowalski Sausage. Ring Bologna is everywhere here and in multiple flavors; Regular, Garlic, Spicy, and Pickled. We also have Boar's Head though, but it's much more expensive compared to the local companies.

[@PrashunGhosh]

First!! Woohoo let’s goo!!

[@jeffswank]

awesome

[@matthewphillips3217]

Can you remove all the casings before sealing and freezing without causing any issues?

[@seanysean6183]

You guys use 20lb Deer, 4lbs Pork, 1lb Pork Fat. It looks amazing. I've watched other vids and almost all of them use 50/50 deer/pork. Curious why your ratio is so deer heavy. Is it the seasonings and added items in the kit? Thanks!

[@EULKU]

it looks like turkish beef sausage called Sucuk. which is also very tasty .but you need to cook that.

[@edwardbarajas4036]

How do you store this when done? About how long will it last?

[@davidsanders5788]

Can you use a stand mixer to do that final mixing.

[@macleist6011]

Well where's the cabin? I'm off for gun week 😁😁😁

[@lojoeoutdoors]

No retail locations in Delaware. We need to fix that!

[@TSargeant]

Excellent video! Do y’all sell the deer bologna? I would love to buy about five or so rings. I’m living in SC. Now but originally from Wooster and use to buy from y’all years ago. I always came and bought the buffalo meat! Thanks men and keep up the great videos!

[@DareDog.]

They don’t sell it. They do sell DIY kit where you add the venison.

[@seanjones843]

I would like to make my own breakfast sausage….can you please tell me what seasonings do to use?

[@TheBeardedButchers]

beardedbutchers.com/collections/breakfast-links-diy-bundles

[@AuggyNole]

dessicant

[@stevenl8420]

I have a question. I know this isn’t related to this particular video but I am trying to find information on how to save fat from pigs so I can make lard to cook with. That being said I cannot find anything about what fat to keep vs trash ect when butchering one. Iv watched all of yalls videos and there was only a mention of the leaf lard. Could you please help me out with where I can find info about this topic. I appreciate you guys a lot and I love yalls videos

[@ivandainard7164]

Use back fat from the pig . No jowels, no leg fat no shldr fat . Only back fat off the lions. Grind fairly fine and then cook in a kettle . The coarse stuff that is left is called grueben, and the liquid is called schmalts in german . The schmalts is lard. It lasts forever in the fridge.

[@slavikborisov9176]

You can use all fat don’T get rid of any… desirable fat is either back fat or leaf lard but mixing it all together isn’t going to hurt I’ve done it with tallow without any issue…. Watch 2 guys and a cooler channel on lard and follow the double boiler method

[@randomname6710]

Hey is this kit gluten/wheat free?

[@joshdavies80]

Could you use this process to make baloney chubs also

[@kdallas3966]

What kind of mustard.

[@jaws.hunter]

How long do they last in a freezer?

[@DareDog.]

Year if vacuum sealed.

[@DMackOutdoors]

Guys I’m curious. I was always told to cut out all the silver skin and fat on wild game because it adds an off flavor. What’s your thoughts on that? I feel like my butchering takes too long and I’m wasting a lot.

[@harbinger6562]

What's difference between sausage and bologna 🤔❤️🇺🇲🦾😇👋

[@123456789mrz1]

Bologna is Sausage...just with a fine almost paste texture ... like the texture of a hot dog ... I've always joked that Bologna[sliced for sandwiches]is just a rolled out hot dog😂.......if you like Bologna try it Smoked,Fried,or Pickled 👍🏼👍🏼👍🏼👍🏼

[@jeremymcmichael7371]

Can you do a ring Bologna without deer meat?

[@DareDog.]

You can use any meat

[@potatopertato]

Wish i can buy your kits. Not sure if i can tho i dont live in USA 😢

[@DareDog.]

They ship some kits world wide.

[@potatopertato]

@DareDog. Oh nice, thanks for telling me

[@IzzyEatz]

Have you guys made pepperoni yet??

[@joshdavies80]

Could add in things like jalapeños and cheese

[@johnknorr1140]

Over here in Pennsylvania it’s deer season like Ohio. I love when you guys make these kind of videos so appropriate thanks enjoy your dear season

[@danwheeler1154]

Who sells your products in Canada?

[@BuddyAmericafirst-nh4ms]

What happened to the Aged Venison Comparison video?

[@NATURAL-D2]

I thought yall were holding painted coil springs.

[@bushrat164]

can this be done with moose or bear?

[@TheBeardedButchers]

Yes

[@bushrat164]

@@TheBeardedButchers thanks for the quick reply

[@HoosierPete69.]

What's the difference between a Ribeye and a Delmonico steak?

[@DareDog.]

Same thing

[@scottjordon]

@LIKE #907!!! 😊😊😊

[@chrisruhe3218]

Did i hear him correctly that the finished temp for the meat was 160?

[@DareDog.]

Yes

[@cloubt]

You should do a collaboration with Dearmeatfordinner he likes your type of content and I believe you’d like his style too, y’all would make for great content

[@dominicmassaconi6160]

Let's go Brandon

[@slipspectrum9253]

Learning how to hunt and process your own game meat is about to become a necessity I am afraid. Probably bow hunting in particular, as guns and ammo or reloading supplies are about to become unobtainium.

[@bigcampnewyork3586]

I was serp

[@pacman_17]

Did Seth lose some weight?

[@DareDog.]

Yes he did. Over 30 pounds. He Started running everyday. Changed diet. He did carnivore for the month of January.

[@sullivansteed7277]

I love the meat processing equipment however you may want to look at the name again. Everything I have says meat your maker.

[@aquagamer1212]

It's the same brand, just ignore that he says it wrong sometimes 😅

[@ianjohnson3675]

What's the point of watching the video if you're going to show everything before you e en start what fun is that?

[@bigcampnewyork3586]

I was surprised that the skins didn't stick to the meat after cooking i always have to give mine a ice bath after cooking

[@TheBeardedButchers]

We did an ice bath.

[@bigcampnewyork3586]

You didn't show that on your video or mention it

[@aquagamer1212]

@@bigcampnewyork3586 yes they did, 14:55

[@bigcampnewyork3586]

On the second vide

[@bobpuls]

not for me ... all wrong in process . But i`m different culture and standards (even glows be the first step for me). prime smoked 🤣🤣🤣🤣🤣🤣🤣🤣

[@asfiscitechnews]

your meat is halal?

[@DareDog.]

It’s not.

[@Replacemybatteriesplease]

Are you using lacrosse sticks in your smoker?

[@DareDog.]

Sticks from their commercial oven