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Hello,  I am a first time smoker and new to this site..  just cured my smoker this morning and  started smoking venison backwoods trail bologna this morning..   I have 4lbs venison and 1lb pork  mixed in the 5 casings  which are 1 1/2" x 12" . Following LEMs instructions.  I dried them in the smoker for 1 hour at 140F at 11:30 a.m i bumped up the heat to 170F  and smoked at that temp for 4 hours.. @ 3:30pm  I bumped the heat up to 190F.  After 4 1/2 Hrs I  just bumped it to 195 because my bologna temp was staying at 142 ..  Just wondering how long it usaully takes or if i should go up to 200F? to get my bologna temp to 165f.   I couldnt find any real timelines for the directions  I have..   Any help would be great... I have a Cajun Injector smoker with glass door and insulated if that matters..