Hello all.. I am a Lineman in a rural part of Pennsylvania.. and I'm just starting to learn how to smoke.. I have a Cajun Injector Electric smoker Insulated with glass door.. I look forward to learning as much as i can about Smoking.. My main interest to start is making my own bologna/ sausage .. I started a trial batch of 5 lbs today 4 venison and 1 pork I posted a thread in the wildgame section not realizing to start here.. I hate to start off asking a million questions but i could use some help so here is my post that is in wild game section..
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..