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Deer ring bologna in offset smoker

post #1 of 4
Thread Starter 

This will be my first time making bologna in my smoker and I'd appreciate any suggestions.

In the past, I've made it in my oven and it was sort of ok.

Last time was overcooked.

 

I think because it was difficult to get a low enough temperature.

 

I bought a mix that I had used before and it's not bad.

In the instructions, it says 120 for one hour before putting the smoke on and the meat is dry to the touch.

 

First dumb question

How do I get heat without turning smoke on?

Do I just have a small charcoal fire and then add my wood (apple) when I'm ready to smoke?

 

Thanks in advance

post #2 of 4
Since you are using an offset, yes charcoal for heat at first then add wood. Make sure you keep your smoker below 180. Any higher and you'll risk rendering the fat which will make for greasy sausage.
post #3 of 4
Thread Starter 

Thanks dirtsailor.

 

I was looking for some recipes for my own mix and saw some here but they appeared to be a little different than I may be looking for.

 

I'm from western Pa. and ate bologna with names like "Saxonburg", "Keener" and "Freeport" (none of which are available anymore)

 

Years ago I had Amish make some that was real good.

The mix I got and have used in the past is what's sold in grocery stores around me.

It's made by Dave's Butcher Shop in Yukon, Pa and called Phony Bolony

post #4 of 4

Try this link Gary uses a big smoker and he did some Bologna a while back,Good Luck

http://www.smokingmeatforums.com/t/184531/garys-smokes-and-information-all-in-one-place

 

Richie

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