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Posted By: R Martin
Date: Wednesday, December 10, 2003 at 3:11 p.m.
New to the whole bologna making scene. My mother gave me her parents recipe and it calls for sugar, salt, and salt petre, pork and beef. Stuff into muslin casings and brush on liquid smoke 3 times, the end. My mother said they usually left it hang in their wash house (cold) over winter time and ate it as needed. My question: Is the salt petre/sugar/salt combo enough to cure the meat? Most recipes I see call for a baking step? Is this baking to kill off microbes or just to help in the drying? Is this recipe safe (my mother said nobedy ever died from it:)?
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