PA Sweet Lebanon Bologna

nepas

New member

• May 4, 2011

• #1

Got 10 lbs stuffed and drying.

Ready for hickory smoke. Going at 140 for a couple hours then PID to 160 with 6-10 hours of smoke.

Going to finish these off in the smokehouse with a mix of hickory/pecan pellets

 

C

cowgirl

New member

• May 4, 2011

• #2

Good luck with it Nepas! Looks good so far!

 

nepas

New member

• May 4, 2011

• #3

How bouts some pellet smoke for awhile.

 

TentHunter

Moderator

• May 4, 2011

• #4

I can't wait to get a chance to see your smoke house. We're gonna try and make it to the smoke-out.

 

Rip

New member

• May 4, 2011

• #5

Nice looking Bologna Rick. If Tent gets an unescorted tour, best check his luggage before he leaves, those might be too tempting!

 

sparky

New member

• May 5, 2011

• #6

how does the bologna get smoke if it is in a plastic casing? smoke out. i am always up for some smokey, smokey.

 

nepas

New member

• May 5, 2011

• #7

The casings are fiberous and allow smoke penetration. Plastic casings are used for non smoked sausage like hot dogs where they are exposed to steam or hot water.

Shots of the bologna

I normally dont cut into it so early But ;D

 

Deb

New member

• May 5, 2011

• #8

Nice Rick!

 

nepas

New member

• May 5, 2011

• #9

Thanks Deb

Friend said to keep a couple of them so i vac sealed and in the freezer for the SO.

 

sparky

New member

• May 5, 2011

• #10

i don't know anything about sausage. would be nice to take a class on it. i like sausage.