No. 317 German Bologna Seasoning

317 German Bologna

Made with Venison/Pork chops 75/25 for the first time and put in smoker until internal temperature reached 165 degrees, about 3 hours. Turned out excellent and family and friends love the taste. Thank you for the great instructions as well. Will be ordering more.

Type of seasoning I like

Tasted great after smoking for my venison sausage

I Love the Seasoning Mix, but . . .

I don't think I would like my German Bologna tinged with maple sugar. I add my own Kosher salt and Instacure #1 and set the Maple Cure aside. Haven't decided whether to use it as a rub for smoked salmon, a brine for smoked pork chops, or to brine a hunk of pork butt for smoking. I would probably rather have the option to save money by not receiving the maple sugar laced curing salt at all.