I gave a shot at bologna for the first time and it came out pretty good. I started by grinding 6 lbs beef round roast, 2 lbs boston butt, & 2 lbs chicken thigh meat. I used LEM bologna seasoning & cure then a little LEM citric acid. I used 2 1/2 " casing. It went in the smoker at 120 deg for 1 hr without smoke - 150 deg with smoke for 2 hrs- another 2 hrs at 150 without smoke- bumped the temp to 180-190 deg for 4 hrs till the IT was 155. Gave them an ice water bath for about 10 minutes then put in the fridge overnight. It came out pretty good.
