Trail bologna for 10 lbs. Reduce by half for a 5 lb batch
7 lbs lean meat pre ground 90/10 store bought is fine
2 lbs. pork butt
1 lb. beef or pork fat or another lb of butt
4 Tbs salt
2 tsp cure #1.......level tsp
2 Tbs paprika
2 Tbs onion powder
2 Tbs garlic powder
3 tsp ground white pepper
2 tsp cardamom, ground
2 tsp mustard powder
2 tsp red pepper flakes....opt but taste good
2 tsp mace
1/2 cup corn syrup solids
1/4 cup powdered dextrose
1.5 cup water
2 cups non-fat-dry milk
For a 10 lb batch you will need 8 trail bologna rounds. You can use straight bologna casings also. Soak the casings for 45 mins in cold water and 1 Tbs salt added. Rinse before stuffing.
Mix all the above dry with the water. Stuff casings and ring the end.
Place in smoker at 140* for 1.5 hrs to dry casings. Smoke at 150. Try not to exceed 170* and your looking for a meat IT of 150-155* I normally pull from smoker at an IT of 149-150 and hang, they will climb to temp.