<![CDATA[Bologna]]>This sounds like a stupid question but I’m making a bologna unit I added my cure but I wanted to stuff it tonight but I still need to let it sit for the night before smoking? Can I stuff it and then hold or leave it in a meat lug for the night?

]]>https://waltonsdev.nodebb.com/topic/2923/bolognaRSS for NodeThu, 10 Sep 2026 22:34:30 GMTThu, 12 Nov 2020 23:48:54 GMT60<![CDATA[Reply to Bologna on Fri, 13 Nov 2020 18:42:12 GMT]]>detter22 Awesome man! I have found adding red pepper to Bologna makes it delicious, we;ve done that a few times and I love the results.

]]>https://waltonsdev.nodebb.com/post/24963https://waltonsdev.nodebb.com/post/24963Fri, 13 Nov 2020 18:42:12 GMT<![CDATA[Reply to Bologna on Fri, 13 Nov 2020 01:14:22 GMT]]>PapaSop B3E0F65D-9BBE-4C02-B1FE-CFB27F3FF913.jpeg first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!

]]>https://waltonsdev.nodebb.com/post/24948https://waltonsdev.nodebb.com/post/24948Fri, 13 Nov 2020 01:14:22 GMT<![CDATA[Reply to Bologna on Fri, 13 Nov 2020 00:24:32 GMT]]>detter22
Absolutely. Stuff it first and then hold overnight. If you don’t it will be very hard to stuff the next morning.

]]>https://waltonsdev.nodebb.com/post/24945https://waltonsdev.nodebb.com/post/24945Fri, 13 Nov 2020 00:24:32 GMT