For 15 pounds of deer meat. 3/4 c. brown sugar 1/2 tsp. mace 1/4 tsp. dry mustard 1 tsp. garlic (original recipe calls for a pinch) 1 c. Tender Quick (this is very salty, I suggest about 1/2 to 3/4 c.) 1/2 tsp. coriander powder Liquid Smoke (sm. bottle, 3 or 4 oz.)

Cloth such as cheesecloth or clean white sheet material for wrapping loaves.

Grind meat and mix all dry ingredients and grind meat again. (Grinding the meat a second time make a smoother texture to the bologna.) This is optional - one grinding is fine.

Soak cloths in Liquid Smoke. Form meat into loaves and wrap with the cloth. (Loaves a little bigger than a pepperoni loaf works well.)

Bake at 200 degrees for about 1 1/2 hours on one side, turn over and bake on the other side for about 1 1/2 hours more.

(These ingredients may be varied according to taste.)