I am making the ring bologna today. Gregg, did you use the smoked meat stabilizer with yours? I bought some but I'm not sure if I will use it. I don't want it to end up too salty. How salty did your bologna turn out? This sure looks like a lot of seasoning for 12lbs of meat.
No, I didn't use the Smoked Meat Stabilizer because I hung my bologna overnight in the garage. The Smoked Meat Stabilizer allows you to smoke right away rather than let the meat cure overnight in the fridge or on your sausage rack. If you are going to refridgerate and smoke tomorrow, it is not needed.
Mine actually did turn out a bit salty, so error on the side of less than more I would say. But, I forgot to weigh my pork after deboning. I was close, but may have underestimating making mine a little too salty.
I quick whipped up a Seasoning Calculator that may help with your measuring issue:
https://1drv.ms/x/s!AqanuXw3q_HboewUgcbC1p-atNn4vgPM me if you have troubles downloading or using it. All you need to do is enter your meat block amount in pounds. Then enter the amount of seasoning (in ounces) that your mix requires per 25lbs of meat.
