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Preparation > Easy Homemade Bologna

Grind or finely chop the meat;
Keep everything very cold, almost frozen.
Mix the meat, fat, salt, and curing salt #1 well, except for the antioxidant;
Add the antioxidant and mix well;
Add the spices and mix well;
Let it rest for 12 hours in a refrigerated environment;
Stuff into collagen 80 or polyamide 90 casings;
With a not-too-fine needle, make holes (pricking) in the casing to remove air bubbles (if any);
Bake at approximately 75°C until the center of the ham reaches 72°C;
Immediately cool in ice water;
Let it rest for 24 hours in a refrigerated environment;
Serve in thin slices.