1/2 cup flour
1 tsp #1 prague powder
6 tbsp brown sugar
8 tsp ground coriander
1 1/2 tsp garlic powder
1 tsp granulated onion
4 oz ice water
8 oz red wine
Mix meat and spices and pack into hog casings.
Allow to rest in refrigerator until completely cool and dry.
Smoke at 225 F until internal temperature reaches 165 F.
Dip in boiling water to shrink casings.
Air dry at room temperature, and package.
Bologna Resting In Fridge Before Smoking |
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