I bet he's not using mechanically separated chicken.
That is one of my least favorite things.
Chicken?
The mechanically separated ones.
If your bologna is gritty....it's the bones and cartilage of the chicken you are experiencing.
A little grittiness won't hurt you. Actually I'm not sure it's true that the grittiness in some bologna is from chicken bones and cartilage. As I said before, Oscar Mayer bologna is one of my favorites. If you look at the ingredients list, mechanically seperated chicken is the main ingredient and it isn't gritty at all.
