Perhaps the wrong section of the forum, but it WAS cured.
Had some ground beef and pork in the freezer and wanted to try this for awhile now. Followed the recipe given with the exception of corn syrup solids and just added a bit more dextrose.
Although it wasn't exactly what I expected, it came out really well. The bologna flavor is definitely there, and it is good. Actually, very good.
Normal summer sausage procedures as far as smoking. Mix the day before, stuff, and let meld overnight.
All in all, spend 10 hours with the cooking process.
Grabbed a couple pics..
Had some ground beef and pork in the freezer and wanted to try this for awhile now. Followed the recipe given with the exception of corn syrup solids and just added a bit more dextrose.
Although it wasn't exactly what I expected, it came out really well. The bologna flavor is definitely there, and it is good. Actually, very good.
Normal summer sausage procedures as far as smoking. Mix the day before, stuff, and let meld overnight.
All in all, spend 10 hours with the cooking process.
Grabbed a couple pics..
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