bird as long as the ham is precooked, you can’t use it as the main portion of your bologna if you are going to use cooked Ham. The reason for that is the proteins in the ham denature when they are cooked and then cannot be reformed into a solid complete piece once they have been broken apart.
I have about 20# of 1to2# prices of ham brining that I want to make deli ham with. Does anyone have a process? Do we grind and mix like bologna? Should we add some water or binder? Going to stuff in 6" casings.
look in meatgistics university for deli meat or whole muscle meat
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Kmucker how about ham sausage, Polish ham sausage or beef ham sausage. Check out Rytek Kutas, Great Sausage Recipes and Meat Curing or Stanley Mariański, Polish Sausages. There are some pretty good recipes in those books.
YooperDog ok, thank you