The shop I sub the bologna work out to won't give out the recipe. I don't have all of it, just some of it. Most bologna recipes are similar, but ours have a few little things that are slightly different, such as a little smoked bacon mixed instead of pork shoulder. There used to be a webpage with nothing but recipes, also having wildgame stuff as well. I never put the address in my favorites though, may be able to search a recipe somewhere on the web.
The Chesapeake Blue crab is very similar to the Gulf's. My wife and I had this discussion last week at an all you can eat crab house here on the EasternShore of MD. They had a mixure here, Texas and LA crabs are shipped up here from Feb thru late May, due to our water being slighly cool. We were able to compare them side by side that night. I couldn't tell the difference in taste, but the Gulf crabs had a slightly larger claw than ours.
Ate some LA crabs at a casino buffet in Kinder LA a few years ago when traveling/competing on the archery 3-D tour. They were good, but I think they were boiled. Up here the the tradition is steaming them with Old Bay seasoning or JO's seasoning. 12 steamed crabs and 6 chilly beers!!!!!
To bad I'm at work...........
As far as I know there is no difference between the salami,SS, and bologna. I think, it's a regional thing.
bart@tuckahoewhitetailcuts.com