Well Lost a freezer a week ago and have been smoking day and night since. This is last nights stuff and smoke.
So into my Bradley and dried for 1 hour at 120 degrees then kicked up to 145 then smoked for two and continued for another 2 hours then temp to 180 till done and it of 152 and allowed to cool before putting in fridge. So this is the Trail bologna with extra garlic. Stuffed to round links and three straight links.
What to do with left over meat from stuffer and what didn't fit in casings??? Sure thing! Mix it all together and roll out for GB Jerky of coarse.
This was excellent and cut real nice with sicssors. If I had been drying jerky I would have left it in longer. But this was good this way also.