adamj Sure gel is optional but I always like to add it, it helps with binding. Yes, use sodium erythorbate (or another cure accelerator like Encapsulated Citric Acid) or hold it for 12 hours after stuffing.
This sounds like a stupid question but I’m making a bologna unit I added my cure but I wanted to stuff it tonight but I still need to let it sit for the night before smoking? Can I stuff it and then hold or leave it in a meat lug for the night?
Absolutely. Stuff it first and then hold overnight. If you don’t it will be very hard to stuff the next morning.
PapaSop first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!
detter22 Awesome man! I have found adding red pepper to Bologna makes it delicious, we;ve done that a few times and I love the results.