• Cut the beef into small strips after trimming any silver skin. Be sure to chill the grinder before grinding. It's important to keep the temperature below 34 degrees Fahrenheit (1 degrees Celsius).
• Get all the spices together in a small cup and rehydrate the starter culture for at least 30 minutes. Spend 20 minutes soaking the bologna casings in warm water.
• Use a coarse grinding plate (10mm) and then a fine grinding plate (4.5mm) to grind beef. If necessary, the chill between grindings. At all times during processing, the meat should remain below 34F (1C)
• In a mixing bowl, combine chilled ground beef with the rehydrated starter culture and all spices. When the meat mixture becomes sticky and sticks to your hand when turned upside down, stop mixing.
• The sausage mix should be stuffed into bologna casings.

If you're making this at a warmer temperature (above 65F, or 18C)

• At 90°F (32°C), 90-85% humidity, pH 4.8 - 4.9, ferment for 18-24 hours.
• For two days, cold smoke (less than 80F or 26C). Add a tray of water to the smoker during cold smoking to maintain high humidity.
• It is intended that this sausage's pH level will be between 4.5 and 4.6 after cold smoking.
• Place this sausage in a 55-degree area (13 degrees centigrade) with 80% humidity for 5-7 days to dry it out (like summer sausage).

If you are making this in cooler weather (below 65F or 18C)

• In a 90f (32c) temperature range, in 90-85% humidity, and with a Target pH of 4.6, ferment for 24-30 hours.
• Two days of cold smoking (temperatures under 75F or 24C). By adding a tray of water to the smoker, you can maintain a high level of humidity during cold smoking.
• It is intended that this sausage's pH level will be between 4.5 and 4.6 after cold smoking.
• This sausage can be dried for 5-7 days at 55 degrees (13 degrees Celsius) with 80% humidity (like summer sausage).