Got 5 lbs of 90/10 GB going to mix up for 5 lbs of Amish style sweet lebanon bologna.
Here is my mix.
Mixed 1/4 tsp of the f-rm-52 with 1/4 cup distilled water and set aside.
1 1/4 cup dark brown sugar. Small bowl is the rest of the dry.
Mixed the dry with 1/4 cup distilled water.
I get asked why distilled water?
No chemicals
All the seasoning mixed into the meat and in the container foa 24 hour fridge rest.
Covered.
After stuffing i will ferment in my dry cure cabinet at 85* for 48 hours.
Will be smoking this on my MAK side box with the fitted out Bradley sausage side box that fits over the side MAK cold smoke. Looking for 85-90* in the side box.