Old fashion bologna question

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Original poster
Dec 31, 2022
Total newb here and need some help. I made a 35 lb batch of deer/beef bologna yesterday and have it hanging in my basement right now. I used an ounce of instacure #2 to cure. the current temp in the basement is around 60°. Will this be ok hanging there for a week at that temp till cooler weather comes in? I made a batch a few years ago and it turned out ok but I feel the temps were closer To 50°. Its going to probably hang there for 6-8 weeks till it’s ready. Thanks for any help.


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Nov 9, 2019
Nw Iowa
I'll bump this... maybe someone can help you out.

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