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Drying bologna

Reb

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Joined Feb 25, 2018
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.
 

daveomak

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Cure #2 is used the same as cure #1... 1.13 grams per pound or 1 tsp. per 5#'s of meat... It has nitrite and nitrate ...
Find a recipe you plan on using and post it here....
 

Reb

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Joined Feb 25, 2018
Cure #2 is used the same as cure #1... 1.13 grams per pound or 1 tsp. per 5#'s of meat... It has nitrite and nitrate ...
Find a recipe you plan on using and post it here....
Thanks Dave once i get home I will post the recipe but it was pretty basic salt pepper sugar and a few other ingredients.
 

daveomak

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Don't forget times, temperatures etc... Amounts and types of liquids... size of the grind... Post it all...
 

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