- Dec 27, 2017
- 4
- 0
Hello! I have a great venison bologna recipe, I want to add minced garlic to. Each batch is 15 lb. Does anyone have a suggestion of how much minced garlic I should add per batch? Below is the recipe I use.
7.5 lbs venison
7.5 lbs fatty pork shoulder
1 Cup tender quick
3 Cups non fat dry milk
1/2 Cup Crushed Red Pepper
3 Tbsp black pepper
1.5 Tbsp garlic powder
6 Tbsp ground Mustard
3 Tbsp accent
1.5 Tbsp onion powder
1.5 Cups brown sugar
3/4 cups king syrup
7.5 lbs venison
7.5 lbs fatty pork shoulder
1 Cup tender quick
3 Cups non fat dry milk
1/2 Cup Crushed Red Pepper
3 Tbsp black pepper
1.5 Tbsp garlic powder
6 Tbsp ground Mustard
3 Tbsp accent
1.5 Tbsp onion powder
1.5 Cups brown sugar
3/4 cups king syrup