Goose Trail Bologna

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How is the smoke flavour with the casings. I make summer sausage and use cotton bags (very similar to your bologna) the smoke penetration is supposed to be far better. I have only ever used the cotton bags but have read many posts regarding the difference in smoke flavour. Love the colour of your bologna as well. 
 
I think the smoke is spot on. Of course this is my first go at smoking the sausage. When I used to make these, I used the kitchen oven. No comparison. Will never go that route again.
 
"I think the smoke is spot on"

That's great bc. I hear you ovens are for dehydrating jerky not smoking bologna. Having said that I have dehydrated jerky while smoking it.
 
May have to try a 2fer next time I do salami if I have extra honker[emoji]128077[/emoji]
 
I used some standard fibrous sausage casings. LEM is a company that specializes in game processing needs (seasonings, grinders, etc)
 
Decided to do the second small batch (6 lbs) sooner than later. Here are today's pics. Sorry I didn't get all of the prep but ran both the pork and goose through 3/8 then 1/8 plates before mixing up and stuffing. Decided to stay with the 50/50 ratio for goose and pork fat trimmings. Let em sit overnight then smoke tomorrow
 
Actually, about half right now. Thought I'd need it with Christmas coming up, but with this batch going under the smoke tomorrow, the rest of that first batch is expendable [emoji]128539[/emoji]
 
Oh yeah[emoji]128077[/emoji] Thanks! Hopefully I can put some more geese in the freezer over the next month or so
 
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