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New Guy from Northeast PA

post #1 of 4
Thread Starter 

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..

post #2 of 4

Hey Kep;  Welcome to the site and the smoking hobby.  You might do well to post up your questions on the sausage page.  (I don't have any experience with sausage other than eating).  :icon_biggrin:

 

http://www.smokingmeatforums.com/f/110/electric-smokers

post #3 of 4

texas.gif  Good evening and welcome to the forum, from a nice cool day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #4 of 4
Welcome from SC. It's good to have you on this great site.
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