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
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
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!
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.
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
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
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.
