Great for a finely ground or emulsified bologna. For the hands-down King of Lunch Meats, Bologna. Typically the store-bought Bologna is composed of low-quality meats emulsified together and they don’t allow for “visible” pieces of fat. We think you should decide what goes into the Bologna and how much pork fat to use.
Uses Insta Cure No. 1, and generally stuffed into a synthetic fibrous casing or Beef Middle(Insta Cure No. 1, Soy Protein Concentrate and casings sold separately).
Makes 50 lbs. Recipe on package.