Stumbled on an old family recipe for bologna my mom tecslls having as a kid. Basic bologna recipe cured with salt pete and hung for weeks to dry. My mother would like me to make this for her so im looking for some info. First off i will be doin cure #2 im not messin with salt pete. I guess im lookin for advice on what casings to use, bactoferm or not, how long to hang, what environment to hang in.
Ive done a lot of meat curing but all using cure #1 tender quick or sugar cure never #2. Any help would be greatly appreciated.
Ive done a lot of meat curing but all using cure #1 tender quick or sugar cure never #2. Any help would be greatly appreciated.