Dan thanks for the point,
Hung in smoker no smoke 45 min. to dry 130* F
smoked with apple 3.5 hrs stayed around 130*F
Pulled an put in my oven at 170*
pulled at 155* IT placed in ice water till temp came down 75*
5 lbs. Bologna
5# Ground Beef
90/10 preground beef
1 cup (8oz.) Ice water
1 level tsp. cure #1
1 cup NFDM or Soy Protien Concentrate
3/4 Tbsp. Dextrose
2 Tbsp. salt
½ Tbsp - White Pepper
1 Tbsp - Paprika
1/2 Tbsp - Nutmeg
½ tsp - Allspice
½ tsp - Onion Powder
1 tsp - Ground Coriander
Regrind meat using the small plate,mix seasoning and cure with the water.mix with the meat thoroughly. Fridge over night.
I used the SPC
It could use some Garlic and more fat for frying
Richie
Hung in smoker no smoke 45 min. to dry 130* F
smoked with apple 3.5 hrs stayed around 130*F
Pulled an put in my oven at 170*
pulled at 155* IT placed in ice water till temp came down 75*
5 lbs. Bologna
5# Ground Beef
90/10 preground beef
1 cup (8oz.) Ice water
1 level tsp. cure #1
1 cup NFDM or Soy Protien Concentrate
3/4 Tbsp. Dextrose
2 Tbsp. salt
½ Tbsp - White Pepper
1 Tbsp - Paprika
1/2 Tbsp - Nutmeg
½ tsp - Allspice
½ tsp - Onion Powder
1 tsp - Ground Coriander
Regrind meat using the small plate,mix seasoning and cure with the water.mix with the meat thoroughly. Fridge over night.
I used the SPC
It could use some Garlic and more fat for frying
Richie