I was attracted to this project pretty much due to the big cubes of forbidden fat laced with in it, and since it was described as a bologna, I figured how could you go wrong
now since I never have tasted Moradella b4, I really had nothing to go by as the what it "should" taste like. but when I told and Italian guy I work with I was making it he got excited about it'
Bologna? not the kind of bologna flavor I expected, but this is the basis of where bologna came from, I think it tastes like a cross between Ham and Bologna
I only have a picture of the finished product, It was too late to take pics when I started to grind up the pork butt, and I hand cut the cubes of back fat, and I just wanted to get it ground, mixed, and stuffed and into the fridge friday night so I could get it smoked yesterday, the 4" round took longer to reach my IT of 155 than I expected
Thanks for looking,