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Yes, I will leave out the garlic powder. I guess I should have said that I want to increase the garlic flavor. My my goal is to create a venison bologna that I would call "Garlic"vs the recipe above I would call "mild". My gut feeling is to add 1/4 cup of minced garlic but I don't want to over...

Yes, I will leave out the garlic powder. I guess I should have said that I want to increase the garlic flavor. My my goal is to create a venison bologna that I would call "Garlic"vs the recipe above I would call "mild". My gut feeling is to add 1/4 cup of minced garlic but I don't want to over...

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...

I'm making what I refer to as venison bologna, some would call it summer sausage. Either way I have two questions. The recipe calls for powdered dry milk as a binder. Should I mix this with the meat as a dry ingredient or add it the the other dry ingredients that get mixed with water? I feel...