anyone ever do sweet lebanon bologna?

2 level teaspoons Prague Powder #2
4 ounces corn syrup solids
1 ounce powdered dextrose
6 ounces Fermento (available from The Sausagemaker
1 tablespoon ground white pepper
1 tablespoon ground nutmeg (yummy!)
1 tablespoon paprika
1 tablespoon onion powder

First grind the drained meat with a 3/16" plate, Mix with all the seasonings. Stuff into wide casings and ferment as follows: 16 hours at 90 degrees, 90% humidity 28 hours at 105 degrees, 85% humidity 6 hours at 110 degrees, 85% humidity Then raise the smokehouse temperature to 150 F and cook until the internal temperature is 137. Let it cool at room temperature until it reaches 110 and let it age 4-5 days before delightfully consuming it. Keep the humidity high in the smokehouse by using a big pan of water on the burner.



Here is a recipe I found