With all the diseases (CWD, Covid etc…) in the deer herd how safe is deer bologna?
Bologna made by deer processors is a potential hazard. Most all processors make the bologna from several deer at a time. This presents a potential problem, how safe is other deer brought to the processor? Did the hunter dress it properly or did it just lay there for several hours while the hunter waited to harvest more deer?
To prevent the possibility of cross-contamination by the butcher using multiple deer for a batch of bologna Jon Else from Elysburg, PA makes his own deer bologna. He smokes it to at 150 degrees for 6 – 8 hours, then he puts it in an oven at 275 degrees until it reaches an internal temperature of 180-200 degrees followed by a water bath to stop the cooking process.