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Dang Mr Jones. Awesome video. I moved to East Texas. Lil closer to ya. Getting ready to head back out on the road hauling food products. When I get back in February I will be picking up a new smoker made in Texas not same place you got yours. I’ll try to figure out how to send you a video of first cook. I’m happy you are making different new things instead of revisiting old stuff slightly different like some of the other folks making videos. Keep up the Great work! Hope You and your family had a Great Christmas and have a Happy New Year!!
That came out absolutely incredible Rus. I need to get me a smoker that will get to those low temps. I hope you really did freeze some for me. Because I wanna try that stuff. I froze you a pack of Brats last night so I'll try to me up with you before you go back to work. Cheers man and I enjoyed this one a lot. Ps seasonings for the win!
Jaxx, I got one in the freezer with your name on it. I want you to taste the smoke on this. I think you are really going to be impressed with how well the little PK100 does on sausage. Man yeah, would love to try the brats you made. They look delicious! PS Seasoning for the win for sure brother! Couldn't have done this without them.
Great video as usual Rus. The camera you are using is so clear. I really love this series to see your cooking tools just as much as the recipes. Having good equipment sure makes a difference. Enjoy your time off.
Thanks, I'm glad your enjoying the series. I've had a lot of fun doing these videos. Yeah, good equipment can make such a huge difference. It's got to be a hobby you really enjoy to go through all this, but I find it very rewarding and my idea of fun.
Wow that looks fantastic! PS Seasonings does offer a very wide selection of flavors and products and I've had a blast discovering them. Great people to work with too. Keep those videos coming!
Great job, Rus! Man, I could fry up a couple of thick slices of that and top it with some jalapeno mustard between two slices of bread and go to town! YUM!
That was quite a process Rus. That was better than any bologna I've ever seen. I do remember the olive loaf from being a kid too. This must have been tasty....never seen you take 2 bites before LOL!! With all of that equipment you almost need your own Smoky Ribs BBQ test kitchen!! Merry Christmas to you and the family! Take care bud!!
Some really fine looking bologna. It will make great sandwiches, or be great fried up. I hope you and your family have a Merry Christmas and a Happy New Year. Cheers, Russ! ✌️🎄🎁⛄
Yes you can. You don't have to use high temp cheese but I do recommend it. If not then find an aged cheese that has less moisture in it to prevent possible oozing of the cheese. You want it to stay put within the meat.
Enjoyed your video Russ, great tutorial. I have that very PK smoker and PS Seasoning Red Barn Bologna spice mix is one of my favorites. Just finished 25 lbs of Red Barn Antelope/pork Red Barn Bologna!
Awesome video Russ! Good job explaining all the steps to making Bologna. I have to agree with you, it does look more like salami to me too. It does look delicious! That’s one thing I’ve never tried making. I may have to give a try now.
Glad you enjoyed it. The Red Barn seasoning really gave it that deeper red salami color and surprisingly the salami flavor which I have always enjoyed.
Solid job Rus! I would love a nice sandwich using this bologna. I bet on a cheese platter that bologna would disappear quickly. Did you say give some away?😁
Dang Rus you nailed it once again I can just imagine the flavors and homemade is always 👌 best of course. Great content 👌 as always. Wishing you and your family a safe and healthy 2021. HAPPY NEW YEAR. Cheers!🍻
Sorry for the late reply. This comment was in my spam folder for some odd reason. It's just a Super Handy brand grinder I got off of Amazon for around $350 dollars at the time I purchased it. It is strong and works very good. I've been happy with it. It's a 3/4 horse power
So the PS seasoning mixes don’t have the nitrate cure included? Those are purchased and added separate from the seasonings? But the Maple Cure includes it?
The slice that you ate was shiney, a great indication of the correct fat content. I, personally, use potassium nitrate bought from SWAN chemical company(it’s a pure chemical without the “pink”). Not everyone knows that potassium nitrate isn’t only something that you can find in mines, but is also a naturally occurring element in humans and animals. During years B.C., the Chinese used to have pits on the outskirts of villages, for relieving one’s self. They put (the equivalent of straw) in them for obvious reasons. After awhile the straw would need to be replaced, and while replacing, a white “dust” would shed off. This was pure potassium nitrate. After many years had gone by, one cold night a family’s wood fire had gone out earlier by being doused with sulfur water. The man of the house was frantic for his family, fearing freezing, and sent his son to the “toilet-pit” to bring back some straw, to re-ignite the home’s fire. He wasn’t the first to DO THIS, that night, so what little straw LEFT (and brought back by his son) was full of that “white dust”. The fire had gone out, despite the feverish stirring, mixing and mounding of the charcoal left by the dead fire (which had been extinguished with sulfur-water) and the (white powered straw). The son was, once again, sent out, this time to bring back a burning twig from a neighbor’s fire. Potassium nitrate, carbon and sulfur are the ingredients for gunpowder No wonder the Chinese have the best fireworks, they invented it (thru happenstance) before Christ was born...
It’s a KWS slicer. Holding up great but I only use it every now and then. The last time I used it on video was the Baltimore pit beef video I did back in the early fall
Great tutorial, Rus. There is a local meat market that I bought some cheese bologna from (I think it may have been white cheddar cheese), and I thought it tasted more like salami, too. Fortunately, I really like salami. The couple pounds I bought lasted about 3 days. Merry Christmas to you and yours.
I gave a few packs to my youngest son yesterday and he also said it tasted like salami, which is a good thing. I will normally buy salami over bologna. I like the full flavor better. This really could pass as salami especially with the flecks of fat in it from grinding the fat separately. This stuff is going to go fast, I can tell already. Thank you and the same to you and your family!
Hey Russ, My wife just ordered me one of the PK100 smokers. Looks like you are loving using it. Any thoughts as I wait for my Christmas gift? Thank you sir! Mike
That is one smoker I will never part with. Perfect for home sausage making and also makes a great holding oven to allow BBQ to rest at lower temps. I recently smoked a brisket and held it all night at 140°, for 12 hours until it was time to serve.
I may at some point but for now, this sausage series is coming to its end. I'll still be doing sausage videos as I go along and add them to the playlist however.
@@SmokyRibsBBQ It's my pleasure. I've watched your vids for years, and the production value goes up and up. Really good looking vids these days. Content has always been great. This one looked like you used more tech than the Apollo astronauts to make that bologna.
russ,again that looks awesome ,and I bet it tastes awesome too, so being from Long Island, I've never seen smoked bologna, not to mention with a Maple spice in it, How would you describe the flavor profile compared to a regular say Oscar Mayer or Boars head Bologna? oh and one more question, can I get the address for your mail orders!lol
As I said in the video, it actually tasted more like cotto salami which I love. It was so much better than any store bought I've ever had, but I have never had Boars Head brand bologna. This has a mild smoky flavor and a touch of sweet similar to Lebanon Bologna from the Amish areas around Pennsylvania
Man this looks good. A nice treat to have once in a while. Use as a supper on a bum with salads on a hot night when you don't feel like cooking. Hmm interesting on using only the maple. Stay safe & take care of you all. Thanks for sharing eh :))
Seriously the best bologna I've ever had and makes great sandwiches, or serve on a cheese platter. Lot of options with this stuff. Thanks for watching Laura!
Another awesome video, Great with the cheese and wine. I also wanted to let you know I changed my name. The other didn't work for me. Merry Christmas to you and yours.
Shop PS Seasonings here: www.psseasoning.com Red Barn Bologna Seasoning here: www.psseasoning.com/products/no-958-red-barn-bologna-seasoning My favorite BBQ and cooking tools and accessories: www.amazon.com/shop/smokyribsbbqsoutherncuisine
I used to work for a company that cleaned up after fires. And trust me any food that's in a plastic or cardboard container will taste like smoke after a fire.
@@SmokyRibsBBQ to the people wondering if the meat will taste like smoke after you smoke it, yes. My point is the smoke will permeate the casing. And in the case of making sausage will leave your sausage with a lovely Smoky flavor !
If you had to buy each individual seasoning to come up with a similar blend then you would probably spend more. Everything is already in this and for up to 25 pounds of sausage
The main difference is that bologna has the fat emulsified in with the meat, but in mortadella, that fat is in pockets and very well defined when sliced.
My Bologna has a first name, It's S-M-O-K-Y! My bologna has a second name, It's R-I-B- and S! Oh I love to eat it everyday, And if you ask me why I'll say, Cause' Smokey Ribs has a way with B-O-L-O-G-N-A!!!!
I'll be making some jerky soon and hope I can find some eye of round for that, but my son is bringing me some venison, so I know I will be using that as well.
It's perfectly fine and many many people use it. You do realize it dissolves from the water and moisture? You can certainly order the finer milk powder from a sausage making company but completely not necessary. The texture and moisture in this bologna was amazing.
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I would have LOVED to have that bologna for my sandwiches when I was growing up :)
Oh man, I would have too Ry. Did a fried bologna sandwich yesterday with some of this and I was thinking exactly that very thing.
Same!
BBQ is a way of life . My BBQ ancestry goes back 2000 B.C., and we're still grillin' n' chillin'.
Wow! That bologna turned out amazing! All of that hard work payed off. Nice job Rus.
Hey Mike, thanks for stopping by. I was really happy with the results.
I love fried bologna and egg sandwiches with mustard. Yummy. Looks good. Merry Christmas 🎅 🎄
So good! Thanks for checking the video out!
Killin me smallz....that was absolutely beautiful Rus. Merry Christmas y'all...Love from Tom and I
Thanks Booger! Same to you and Tom 🙂
I 100% trust this man's sausage making advice.
Wow, these came out perfectly! Great tutorial
Thank you, I couldn't have done without you!
Smokey, you’re a rebel
with delicious bologna
Great job Russ, looks like you've got the sausage and bologna making down! and all the right equipment for the job. Looks delicious!!
Dang Mr Jones. Awesome video. I moved to East Texas. Lil closer to ya. Getting ready to head back out on the road hauling food products. When I get back in February I will be picking up a new smoker made in Texas not same place you got yours. I’ll try to figure out how to send you a video of first cook. I’m happy you are making different new things instead of revisiting old stuff slightly different like some of the other folks making videos. Keep up the Great work! Hope You and your family had a Great Christmas and have a Happy New Year!!
can i add liquid maple syrup? and thx for your responses!
That came out absolutely incredible Rus. I need to get me a smoker that will get to those low temps. I hope you really did freeze some for me. Because I wanna try that stuff. I froze you a pack of Brats last night so I'll try to me up with you before you go back to work. Cheers man and I enjoyed this one a lot. Ps seasonings for the win!
Jaxx, I got one in the freezer with your name on it. I want you to taste the smoke on this. I think you are really going to be impressed with how well the little PK100 does on sausage. Man yeah, would love to try the brats you made. They look delicious! PS Seasoning for the win for sure brother! Couldn't have done this without them.
Great video as usual Rus. The camera you are using is so clear. I really love this series to see your cooking tools just as much as the recipes. Having good equipment sure makes a difference. Enjoy your time off.
Thanks, I'm glad your enjoying the series. I've had a lot of fun doing these videos. Yeah, good equipment can make such a huge difference. It's got to be a hobby you really enjoy to go through all this, but I find it very rewarding and my idea of fun.
Wow! Rus, I learned sooo much watching this video! You did a fantastic job showing and explaining this process! GREAT VIDEO!!!
Hey Phil, thanks for checking it out! Great hanging out a bit last night!
Wow that looks fantastic! PS Seasonings does offer a very wide selection of flavors and products and I've had a blast discovering them. Great people to work with too. Keep those videos coming!
Russ. I'm Glad you Said Something Bolanee. I'm From Cincinnati. You Have Some Great Videos. 😁
Great job, Rus! Man, I could fry up a couple of thick slices of that and top it with some jalapeno mustard between two slices of bread and go to town! YUM!
Thanks and man yeah, I can't stay out of it! Here it is at Christmas, and I'm eating bologna sandwiches LOL
That was quite a process Rus. That was better than any bologna I've ever seen. I do remember the olive loaf from being a kid too. This must have been tasty....never seen you take 2 bites before LOL!! With all of that equipment you almost need your own Smoky Ribs BBQ test kitchen!! Merry Christmas to you and the family! Take care bud!!
It's a lot of fun and very rewarding when it turns out the way you intended. Thanks for checking it out Rob!
Tip...., put some vinegar in your casing soak water. It prevents the meat from sticking to it easing its removal.
*Rus your killing me brother!* 😋
*Wishing you all a stupendous Merry Christmas 🤶 🎅🏻 and a healthy BETTER New Year* 🥳
Thanks and wishing the same for you.
I have really enjoyed your sausage series. Have a Merry Christmas And ahappy new year
Glad you have enjoyed it, and same to you and your family!
Looks Great!
Thanks!
I love this series ! Way to go👍
Glad you are enjoying it, I appreciate you watching the videos
Getting ready myself to smoke some summer sausages.
Some really fine looking bologna. It will make great sandwiches, or be great fried up. I hope you and your family have a Merry Christmas and a Happy New Year. Cheers, Russ! ✌️🎄🎁⛄
Thanks Dwayne, and yes the sandwiches are great! I can't stay out of it LOL! Same to you and your family!
can you add cheese to this and does it have to be high temp?
Yes you can. You don't have to use high temp cheese but I do recommend it. If not then find an aged cheese that has less moisture in it to prevent possible oozing of the cheese. You want it to stay put within the meat.
You are my hero! Subscribed!
Enjoyed your video Russ, great tutorial. I have that very PK smoker and PS Seasoning Red Barn Bologna spice mix is one of my favorites. Just finished 25 lbs of Red Barn Antelope/pork Red Barn Bologna!
Used to LOVE olive loaf, and ALSO Lebanon bologna
Very informative video Rus.....Merry Christmas to you & your family.....
Glad you enjoyed it Joe and same to you and your family.
Awesome video Russ! Good job explaining all the steps to making Bologna. I have to agree with you, it does look more like salami to me too. It does look delicious! That’s one thing I’ve never tried making. I may have to give a try now.
Glad you enjoyed it. The Red Barn seasoning really gave it that deeper red salami color and surprisingly the salami flavor which I have always enjoyed.
Learned a ton!! Thanks Rus!! Merry Christmas Brother!!
I'm glad you found it useful Ed! Thanks and same to you!
That looks exceptional.
Thank you, I sure appreciate you watching!
Great video Russ and Merry Christmas, You are the sausage guru my friend!
Glad you enjoyed it and same to you and your family!
Looks real good, thanks for sharing! Merry Christmas to you and everyone else.
Thank you and same to you.
Solid job Rus! I would love a nice sandwich using this bologna. I bet on a cheese platter that bologna would disappear quickly. Did you say give some away?😁
Thanks Joe! Oh yeah, this would be great on a charcuterie board with other goodies.
I am planning on making some beef bologna . I was wondering what size of fibrose casing you used from PS Seasoning.
Thank you
These are like 4.5 inches or around that
Dang Rus you nailed it once again I can just imagine the flavors and homemade is always 👌 best of course. Great content 👌 as always. Wishing you and your family a safe and healthy 2021. HAPPY NEW YEAR. Cheers!🍻
Thanks Stephen, I appreciate you checking it out. Good stuff brother!
Excellent tutorial Rus! Thanks for the video and insights.
Your welcome, and thank you for watching!
Legit video Rus. Man that looks amazing. Thank you for sharing Brutha and Merry Christmas.
Thanks, glad you enjoyed it! Same to you and your family!
Now that would be some fine bologna right there. 👍🏻
Great video, Love it! Merry Christmas!
What grinder are you using? Looking for a cheap but decent one for deer.
Sorry for the late reply. This comment was in my spam folder for some odd reason. It's just a Super Handy brand grinder I got off of Amazon for around $350 dollars at the time I purchased it. It is strong and works very good. I've been happy with it. It's a 3/4 horse power
ooo my kinda sausage!!!!
So the PS seasoning mixes don’t have the nitrate cure included? Those are purchased and added separate from the seasonings? But the Maple Cure includes it?
The maple cure has the right amount of sodium nitrite in it for 25 pounds of meat.
So educational - well done.
Thanks for checking it out, I appreciate it!
Looks great, Rus. What kinda meat grinder is that? I've been lookimg at a few lately.
nice video , i love it .keep it up.
The slice that you ate was shiney, a great indication of the correct fat content. I, personally, use potassium nitrate bought from SWAN chemical company(it’s a pure chemical without the “pink”). Not everyone knows that potassium nitrate isn’t only something that you can find in mines, but is also a naturally occurring element in humans and animals.
During years B.C., the Chinese used to have pits on the outskirts of villages, for relieving one’s self. They put (the equivalent of straw) in them for obvious reasons.
After awhile the straw would need to be replaced, and while replacing, a white “dust” would shed off. This was pure potassium nitrate.
After many years had gone by, one cold night a family’s wood fire had gone out earlier by being doused with sulfur water. The man of the house was frantic for his family, fearing freezing, and sent his son to the “toilet-pit” to bring back some straw, to re-ignite the home’s fire.
He wasn’t the first to DO THIS, that night, so what little straw LEFT (and brought back by his son) was full of that “white dust”. The fire had gone out, despite the feverish stirring, mixing and mounding of the charcoal left by the dead fire (which had been extinguished with sulfur-water) and the (white powered straw). The son was, once again, sent out, this time to bring back a burning twig from a neighbor’s fire.
Potassium nitrate, carbon and sulfur are the ingredients for gunpowder
No wonder the Chinese have the best fireworks, they invented it (thru happenstance) before Christ was born...
Man , that looks delicious! Had me drooling. MERRY CHRISTMAS TO YOU AND YOURS RUSS!! Try some horseradish on it. 😋 ✌🏻
Thanks and same to you and yours. Yeah man, horseradish would be great with this!
Looks like you're using a Beswood slicer. Hows it holding up for you?
It’s a KWS slicer. Holding up great but I only use it every now and then. The last time I used it on video was the Baltimore pit beef video I did back in the early fall
Great tutorial, Rus. There is a local meat market that I bought some cheese bologna from (I think it may have been white cheddar cheese), and I thought it tasted more like salami, too. Fortunately, I really like salami. The couple pounds I bought lasted about 3 days. Merry Christmas to you and yours.
I gave a few packs to my youngest son yesterday and he also said it tasted like salami, which is a good thing. I will normally buy salami over bologna. I like the full flavor better. This really could pass as salami especially with the flecks of fat in it from grinding the fat separately. This stuff is going to go fast, I can tell already. Thank you and the same to you and your family!
Fibrous casings are reconstituted cellulose, that's why some can penetrate the casing
Excellent 🎉
Rus, what kind of grinder are you using? This looked amazing by the way!!!
Just a grinder I found on Amazon made by Super Handy. #12 3/4 horse. It’s doing very well so far
@@SmokyRibsBBQ thanks Rus...just watched your Philly cheesesteak sausage video and I may have drooled!!!
Hey thanks, I appreciate you checking it out
Hey Russ, My wife just ordered me one of the PK100 smokers. Looks like you are loving using it. Any thoughts as I wait for my Christmas gift? Thank you sir! Mike
That is one smoker I will never part with. Perfect for home sausage making and also makes a great holding oven to allow BBQ to rest at lower temps. I recently smoked a brisket and held it all night at 140°, for 12 hours until it was time to serve.
Awesome Bologna!!! Can you make
Mortadella?
Thanks Sapo, yes I could make it, but I don't think my food processor is powerful enough to emulsify the meat. Think I'm going to try soon anyway.
What size casing are you using?
These were around 4.6 inches in diameter
Hey Russ, just a quick question, are you planning on doing any Texas/Southern style smoked Hot Links ?
I may at some point but for now, this sausage series is coming to its end. I'll still be doing sausage videos as I go along and add them to the playlist however.
Thank you ❤
looked super good thumbs up shared
Thanks so much
Great serving size sausage
Yeah it really is. Thanks for checking the video out, I appreciate it!
@@SmokyRibsBBQ It's my pleasure. I've watched your vids for years, and the production value goes up and up. Really good looking vids these days. Content has always been great. This one looked like you used more tech than the Apollo astronauts to make that bologna.
russ,again that looks awesome ,and I bet it tastes awesome too, so being from Long Island, I've never seen smoked bologna, not to mention with a Maple spice in it, How would you describe the flavor profile compared to a regular say Oscar Mayer or Boars head Bologna? oh and one more question, can I get the address for your mail orders!lol
As I said in the video, it actually tasted more like cotto salami which I love. It was so much better than any store bought I've ever had, but I have never had Boars Head brand bologna. This has a mild smoky flavor and a touch of sweet similar to Lebanon Bologna from the Amish areas around Pennsylvania
Quick question? Dos the sodium nitrates makes the taxture of the bologna? if not what dos, cus mine keep turning out crumble or like a meat loaf.
It sounds like your not mixing it enough to create a good emulsion, also make sure to use enough liquid and a binder such as powdered milk
Looks delicious
Thank you 😋
Sir does the plastic wrap have any purpose other than keeping everything clean?
The casing is fibrous which can release moisture. I wrapped it in plastic wrap just so it didn't dry the surface out.
Good evening
I was wondering if I could use 80/20 ground beef to make beef bologna
Thank you
You could but 20 percent fat is as low as I would go.
I was planning on adding more fat up to a total of 30 percent
Thank you
@@SmokyRibsBBQ
Is the a non dairy binding that be used I’m allergic to dairy
Yes, there are other options such as carrot fiber that can be purchased from The Sausage Maker or PS Seasoning
Man this looks good. A nice treat to have once in a while. Use as a supper on a bum with salads on a hot night when you don't feel like cooking. Hmm interesting on using only the maple. Stay safe & take care of you all. Thanks for sharing eh :))
Seriously the best bologna I've ever had and makes great sandwiches, or serve on a cheese platter. Lot of options with this stuff. Thanks for watching Laura!
Well some day when I grow up will try it. Your welcome Rus@@SmokyRibsBBQ
do you have the actual recipe of what you used? it seemed like some tuff was added while you talked. thanks
I covered everything
Good deal going to 150-155, verified, and chilling, with no rest.
Another awesome video, Great with the cheese and wine. I also wanted to let you know I changed my name. The other didn't work for me. Merry Christmas to you and yours.
Thanks, and yes this would be great on a charcuterie board with cheese, crackers, etc. Thank you and same to you!
Do you sale this meat, if not you should.looks delicious
a True American making American Meat 🇺🇸🇺🇸🇺🇸👌🏻👌🏻👌🏻
When using nonpermeable casings I will use Liquid Smoke in my forcemeat.
These are fibrous casings which are permeable and accept smoke very well.
Russ. Great job!. You look like a mad scientist that needs a stool!
Can you make bologna out of ground up ham????????
it seems, you've stumbled on a great mortadella recipe.
Shop PS Seasonings here: www.psseasoning.com
Red Barn Bologna Seasoning here: www.psseasoning.com/products/no-958-red-barn-bologna-seasoning
My favorite BBQ and cooking tools and accessories: www.amazon.com/shop/smokyribsbbqsoutherncuisine
My old name was Mint, no one could find me. Now its all good.
Amazing👍
Thanks 😄
I used to work for a company that cleaned up after fires. And trust me any food that's in a plastic or cardboard container will taste like smoke after a fire.
What does that possibly have to do with this video? Are you referring to the casing?
@@SmokyRibsBBQ to the people wondering if the meat will taste like smoke after you smoke it, yes. My point is the smoke will permeate the casing. And in the case of making sausage will leave your sausage with a lovely Smoky flavor !
I thought that’s what you were getting at and yes, these casings are actually permeable and designed to allow smoke to penetrate
Try 75% applewood and 25% mesquite
Would 73% lean ground beef work?
It will work, just make sure you get it very emulsified before stuffing the casings to get the right texture like bologna has
@@SmokyRibsBBQ Thanks, Walmart has 73 for $2.68 lb. -- I get there 80 and it's nice stuff
to bad you can't make your own seasonings to cut the cost. It does look good!
If you had to buy each individual seasoning to come up with a similar blend then you would probably spend more. Everything is already in this and for up to 25 pounds of sausage
2:31 what about WD-40?
I don't think I want WD-40 in my food 😳
Yuck!
@@teryniafielder7230 🤣
We'll be over shortly. Bringing a fresh Key Lime Pie for later.
You are a few years late, but come on LOL
How is this different from Mortadella? Mortadella is of course the ambrosia of the gods!
The main difference is that bologna has the fat emulsified in with the meat, but in mortadella, that fat is in pockets and very well defined when sliced.
ممكن المقادير والمكونات
My Bologna has a first name,
It's S-M-O-K-Y!
My bologna has a second name,
It's R-I-B- and S!
Oh I love to eat it everyday,
And if you ask me why I'll say,
Cause' Smokey Ribs has a way with B-O-L-O-G-N-A!!!!
🤣
Know what you mean run all over the County looking for them today finally found four at food city
I'll be making some jerky soon and hope I can find some eye of round for that, but my son is bringing me some venison, so I know I will be using that as well.
@@SmokyRibsBBQ that’s what I was doing boys and grandchildren coming home for Christmas all ways got to have jerky In joy live my friend
Does your bologna have a first name?
🤣
Store bought powdered milk is not the kind you use. Its not processed fine enough.
It's perfectly fine and many many people use it. You do realize it dissolves from the water and moisture? You can certainly order the finer milk powder from a sausage making company but completely not necessary. The texture and moisture in this bologna was amazing.
👍💞❤💖🤝💟👌
Permeable membrane ....
Looks a lot like Lebanon Bologna.
It actually taste very similar. I love Lebanon bologna
😯👍
i always like smoke meat
Good stuff!
In