<![CDATA[Ham/Black Forest Ham flavor Bologna?]]>Hello! I’ve finally nailed a great texture bologna and made regular and garlic bologna. I’d like to use the same technique but just shoot for a smoked ham flavor and some variations of that.

Any ideas on what base seasoning I could use for the ham flavor? I’ll be grinding up pork loins/butts.

Thanks!
-c

]]>https://waltonsdev.nodebb.com/topic/458/ham-black-forest-ham-flavor-bolognaRSS for NodeFri, 11 Sep 2026 10:09:42 GMTThu, 21 Dec 2017 02:46:18 GMT60<![CDATA[Reply to Ham/Black Forest Ham flavor Bologna? on Fri, 22 Dec 2017 22:30:17 GMT]]>craigw9292 Since we are still working off of the same usage ratios I would say for each 10 lb of meat you should use 13 oz of water, 0.175 lb (.28 oz) of the country brown sugar, .078 oz of California ham spice and .8 oz of cold phosphate. Again this is for a 10 lb batch so just make sure you correctly adjust for how much meat you are doing. Let us know if you need anything else.

]]>https://waltonsdev.nodebb.com/post/1135https://waltonsdev.nodebb.com/post/1135Fri, 22 Dec 2017 22:30:17 GMT<![CDATA[Reply to Ham/Black Forest Ham flavor Bologna? on Fri, 22 Dec 2017 00:22:43 GMT]]>Jonathon One quick question - since that cure is mixed in with the meat now and not per gallon - any thoughts on oz per lb?

]]>https://waltonsdev.nodebb.com/post/1124https://waltonsdev.nodebb.com/post/1124Fri, 22 Dec 2017 00:22:43 GMT<![CDATA[Reply to Ham/Black Forest Ham flavor Bologna? on Fri, 22 Dec 2017 00:19:39 GMT]]>Jonathon Awesome! I will give this a try and post results 🙂 now if only I could get that order shipped for xmas lol

]]>https://waltonsdev.nodebb.com/post/1123https://waltonsdev.nodebb.com/post/1123Fri, 22 Dec 2017 00:19:39 GMT<![CDATA[Reply to Ham/Black Forest Ham flavor Bologna? on Thu, 21 Dec 2017 20:31:17 GMT]]>craigw9292 After talking to a few people here we think the best way to get a ham like flavor would be to use a ham cure and use the same seasonings and additives you would for curing a normal ham. I’d recommend you use the Sweeter than Sweet Cure California Ham Spice and Cold Phosphate

You will want to use this in the same ratio as you would for making a whole muscle ham. You will grind, mix and stuff like you did with your bologna and then either let the product sit overnight, or if you used a cure accelerator you can go right to the smokehouse. You will want to use about the same amount of water you would if you were making the same amount of smoked sausage.

Your other option is to inject the cure and additives directly into the whole muscle and then let that sit overnight in a cooler then grind, mix, stuff and smoke like you did for your bologna.

We just don’t think there would be a sausage seasoning that you could add california ham spice too that is going to give you anything approaching a ham taste.

]]>https://waltonsdev.nodebb.com/post/1119https://waltonsdev.nodebb.com/post/1119Thu, 21 Dec 2017 20:31:17 GMT