nepas
New member
Last friday i did some sweet lebanon PA Dutch style bologna that required a hang time of 50 hours at a temp of 85* without smoke.
Monday i took the heat to 90* and added 8 hours of smoke. I used the remaining cup of pellets i had left
with some hickory chips and applied a heavy smoking.
After the smoke i put the chubs in the sausage fridge in the garage for 3 day hang. This reduced any excess moisture in the bologna.
Yesterday i cut a chub of bologna open to check.
The right color on the outside.
Perfect on the inside.
Monday i took the heat to 90* and added 8 hours of smoke. I used the remaining cup of pellets i had left
with some hickory chips and applied a heavy smoking.
After the smoke i put the chubs in the sausage fridge in the garage for 3 day hang. This reduced any excess moisture in the bologna.
Yesterday i cut a chub of bologna open to check.
The right color on the outside.
Perfect on the inside.
