Thank you for the help. I put the encapsulated in last and didn’t mix much by hand.I think , like ur saying The meat got warm and I never used that 1/8 plate ever. I always just double ground but will use for sure now on!Thanks again

Has anyone used fresh jalapeños with a Bologna mix?

Thank you for the help. I put the encapsulated in last and didn’t mix much by hand.I think , like ur saying The meat got warm and I never used that 1/8 plate ever. I always just double ground but will use for sure now on!Thanks again

I sprayed with water.Is it better to use ice cold water? Thank u for all the info.Nothing more frustrating when u ruin meat!

2 Cupps water,seasoning,2cupps sugar,honey,cure,encapsulated acid.The pork was in the fridge and deer was left to thaw in the sink overnight.Ground it twice in a 3/8 hole plate.I did this in a garage fairly warm because it was getting hot

I also had 2 probes in the meat and a probe just hanging for tempature.Should have gone hotter, just can’t figure it out.Some of casting just seems to peel off.

I really think it was mixed good. I also used encapsulated acid.what do u mean about protein extraction?

2 Cupps water

I used 15lbs pork butt with a lot of fat taken out and 10lbs deer.I never used binder,is this what I need?

1hour-120
1hour-140
1hour-160
1hour-180

Smoked some hot stick and had some greasy gel like on the inside of the casing. Slow smoked from 120 to 156 internal temp.bolded text