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  1. kes9799

    Venison Sweet Lebanon Bologna

    I'd like to try your recipe and have ordered the dextrose and the culture.  Are you using all venison?  No other meat or fat added? It looks great! Thanks.
  2. kes9799

    How long should I age my bologna?

    Thanks.  So bottom line - you think I should throw it out and start again, using #1 this time?
  3. kes9799

    How long should I age my bologna?

    Yeah, I realized my mistake after I spoke to my dad.  But I also found websites saying that #2 was appropriate in either application and was preferred from a safety standpoint by at least one person.  But that still leaves me with my question.  The first reply (thank you) said that nitrite went...
  4. 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...
  5. 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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