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|