An old recipe for beef bologna (more of a sausage, but it's known as both):
10 lbs. Chuck or leaner
40 oz. water
2½ tsp. Garlic Powder
2½ tsp. Onion Powder
25 g. sugar
12 g. salt
11 g. Cure #1
Mix all ingredients with ground meat thoroughly, let sit overnight.
Next day, mix again.
Stuff into hog casings, tie into rings or ring length.
Smoke at 225° - 250° until 160° is reached
put in ice water bath until cooled under 100° or tepid.
Refrigerate, then enjoy!
Cooled and served... great with your favorite mustard and/or horseradish!
Here's the spareribs I smoked also for tomorrow! (had to test the one on the right...!)
Have a Great 4th of July!