Ok, so I have a very old family recipe for venison bologna, mixed with pork and I'd like to replace the TQ with Instacure #1 each time I do it the fat seems to disappear while it's in the smoker. I cold smoke for 3 hours around 120F then take the temp up to 225F until the meat reaches 155F. The bologna comes out dry and there is no marbling left. I've made 3 batches all with the same result. Here's my process:
grind meat add TQ to each separately and rest separately
rest for 48 hours
mix with spices and stuff
rest for 24 hours
smoke at 120F for 3 hours
heat meat to 155F with 225F smoker
ice bath and refrigerate.
grind meat add instacure 1t for 5# of meat, I mix it all together and add spice and cure at the same time and stuff without resting.
Does it need to rest?
Should I cure the mix separately?
Should I cold smoke then bring it up to temp in simmering water?
Seems like endless possibilities....
Any insight would be helpful.