How are you mixing, enough to make the mince sticky? In a stand mixer, although that is a very good point, it's possible I did not mix it as much as usual this time as I was concerned about breaking down the fat too much. Excellent point, that's quite likely my failure mode. So I'm probably not goi...

I made another batch of Keto Lebanon Bologna. This time I sous vide for 7 1/2 hours at 130F, the goal was to prevent rendering of fat. I accomplished that, but the resulting bologna was loose, not bound together. I am not sure if that was due to the lower cooking temperature, or because I did not ma...

It definitely turned out more moist. This was just using sous vide, 155F for 5 hours. I do wonder if I should try cooking at a lower temperature so less fat renders out, the traditional smoking methods do not get about 125F IIRC. Perhaps try 140F? I need to research the required sous vide times for ...

You've convinced me, I have an immersion circulator on the way. I will give it a try, and report back with my results.

Thanks Bob! I do have a vacuum sealer, so I can certainly try that method next. I don't have proper sous vide equipment but have had reasonably good luck carefully adjusting the burner setting while monitoring the water temperature. I suppose I could get the water the correct temperature and put it ...

First time poster here. I have been experimenting with making my own lowcarb/keto Sweet Lebanon Bologna. I'm using liquid Splenda to replace the sugar for sweetness, and liquid smoke for the smokey flavoring. I'm not aiming for perfection obviously, but something that I can eat, and is as close to t...