made 20lb of bologna last week using con agra spice company kits.

you get seasoning,cure,casings in the kit

16lbs of deer and 4 lbs of beef fat.

i like to grind my fat first,it mixes better with the meat.i use a 3/16 plate to gring fat.

add fat ,cure,seasoning and water.

then grind thru 1/8 plate.
[img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00199_zpse00564ca.jpg[/img]
switch to stuffing plate,add stuffing tube.
[img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00201_zpsbb2796a4.jpg[/img] [img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00202_zps88715577.jpg[/img] [img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00203_zps371e6b5e.jpg[/img]
wash casings off ,place on oven rack,cook 2hours at 200deg.you will need a huge pot to water bath . i use my turkey fryer pot.fill alittle over half full of water and bring temp up to 170deg.its a good idea to fill a few smaller size pans full of water and heat to above the 170deg so you have it add to get the rolls completly under water. after 2 hrs in oven remove and place in water bath.bologna temps will be somewhere around 125deg when it comes out of the oven. you must slowly get it to 156deg in the water bath. water bath take an hour or so. [img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00205_zps9be1edf4.jpg[/img] [img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00206_zps26ac4588.jpg[/img]
when it hits 156deg you must stop the cooking process by using a cold water bath until temps go under 100deg .this will stop the bologna from forming a hard rind on the outside. [img:center]http://i10.photobucket.com/albums/a126/srwshooter/DSC00211_zpsc4c4d1b0.jpg[/img] once cooled to under 100deg let it cool on a towel to room temp. i will cut rolls in half and vacuum seal. it keeps great frozen for 6-8 months.

bologna kits can be bought from con agra online at discount prices if you ask them for bulk price. they are way cheaper by the dozen and will keep a few years. me and a buddy just split a dozen when we order.

How huge ??

Nice thread. Thanks for posting. I have a 3/4 HP LEM grinder that appears to be identical to your unit.

?????????

I use a large cast iron butcherers kettle for doing this. Mine is probably 3ft in diameter and almost that deep too. It's wood fired. Use it to make liver sausage also.