- Nov 30, 2015
- 17
- 25
Ground up a nice mix of lean pork/beef at a 50/50 ratio. Added some AC Leggs Old Plantation seasoning as well as some cure #1. Ran a 10lb batch making a 8 lb log and 2 lbs of stix. Finished the log off in a water bath which was a first in a fibrous casing. I know a little water entered the casing, could this cause a "damp" texture to the meat? With a diameter 4.5" I was over cautious with the thermometer and pulled it once the IT read 169'F. Followed up with a ice bath and now it's chillin in the fridge. The stix turned out great and the bologna looks/feels just like store bought without all the junk inside!