Making 25 lbs of bologna, am using smoke powder instead of smoker. What is the best process to cook the meat?

]]>https://waltonsdev.nodebb.com/topic/2701/bolognaRSS for NodeSun, 13 Sep 2026 03:24:42 GMTMon, 21 Sep 2020 14:16:50 GMT60Ring bologna https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe
Lebanon (if you are making a large diameter) https://meatgistics.waltonsinc.com/topic/843/specialty-sausage-102-making-lebanon-bologna?_=1600713280141
Or if you are doing just bologna that is about 2-3" diameter just follow the smoke schedule for summer sausage https://meatgistics.waltonsinc.com/topic/208/how-to-make-homemade-summer-sausage-recipe

]]>https://waltonsdev.nodebb.com/post/22452https://waltonsdev.nodebb.com/post/22452Mon, 21 Sep 2020 18:39:54 GMT