Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Bologna

Meat Processing

2 Posts 2 Posters 110 Views 2 Watching

H Offline
H Offline
hamhock
Yearling
wrote on last edited by

#1

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

0
J Offline
J Offline
Jonathon
Team Blue Admin Walton's Employee Power User
wrote on last edited by

#2

Ring 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
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
1 Reply Last reply

0

Hello! It looks like you're interested in this conversation, but you don't have an account yet.

Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

With your input, this post could be even better 💗

Sponsored By: