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Jan. 19th, 2011 09:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI used almost all of my beef middles making a second attempt at Bologna Sausages. So far I'm pleased with them, but we'll see how they turn out after smoking and hanging. I ground the beef and pork, but chopped the back fat by hand and the texture is fabulous.
| Bologna Sausage |
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Date: 2011-01-20 01:16 am (UTC)no subject
Date: 2011-01-20 01:39 am (UTC)