Can you tell me the spice mix and other ingredients that were used? I just got my order of Frank and Bologna seasoning mix with a SureCure packet. Any other tips you can give me? Add water? Ice? Let meat and spices mixed in the fridge for 24 hours or more? Maybe there is another post you can lead me to.

Check out this guy, Ekkehard the German butcher. https://www.youtube.com/watch?v=buvTcn9fBcY&t=217s
He uses a Ninja with small batches. I have followed his method and it works OK. His recipes are not well described so I’m still fighting to find a good bologna recipe. I just got a Waltons bologna and frank spice mix so will that a shot.