My local place for venison Lebanon bologna is not processing deer anymore.
Looking for a recipe to make my own. I have the encapsulated Citric Acid, just need a spice list and technique. This was always a staple for the holidays. So bummed they stopped this year. I have made bologna in the past, but it was missing the tang and some other flavors.
Any help is greatly appreciated. I seen Waltons sell a spice mix for Lebanon Bologna, has anyone tried it?
Thanks,
John