Reporting back on the use of pork for bologna...
It tastes great, but good grief, the grease. It didn't hold its shape once it hit the oven and kind of turned into an oval lump with a crack down the middle. So if you do pork... perhaps grind it yourself so you can lower the fat content. I may try a pork/beef combo sometime soon as well. I'm still looking for pastured lamb here locally so maybe I can make some lamb bologna, since it will be higher in CLA?
It tastes great, but good grief, the grease. It didn't hold its shape once it hit the oven and kind of turned into an oval lump with a crack down the middle. So if you do pork... perhaps grind it yourself so you can lower the fat content. I may try a pork/beef combo sometime soon as well. I'm still looking for pastured lamb here locally so maybe I can make some lamb bologna, since it will be higher in CLA?
