Jonathon One quick question - since that cure is mixed in with the meat now and not per gallon - any thoughts on oz per lb?

Jonathon Awesome! I will give this a try and post results now if only I could get that order shipped for xmas lol

Jonathon Thanks Jonathon, a couple things for the videos if you are editing. Speed of course and I know that’s tough, I do lots of public speaking and go like a steam engine but something that helps the most, adding text to the screen especially for ingredients, timings etc. thanks though, great videos - they have rock solid advice.

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

I’ve been making various bologna’s for awhile and just couldn’t nail the texture or flavor. After finding Walton’s and many shipments later! I used the Frank and Bologna seasoning, cure, gel + whole head of roasted garlic to get this divine product. Kids love it. Now if Austin would just the slow the hell down in his videos I could learn more