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  1. kes9799

    How long should I age my bologna?

    I made some bologna and now I'm ready to age it. 8 lbs venison 2 lbs pork 0.8 lbs brown sugar 0.5 lbs salt 1 T. pepper 2 t. Instacure #2. I prepared this and stuffed the casings yesterday, left these in the fridge overnight, smoked at 130-135 F for about 3.5 hours, and then put them in a...
  2. kes9799

    Check my math?

    Hi.  My husband started hunting this year, and I'd like to make deer bologna like my family used to.  (I grew up with deer bologna aging in my closet because it was the coldest corner in the house.)  My grandma's recipe (from the 1930s/40s) calls for 1.5 oz of saltpetre per 100 lbs of meat...
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