Very descriptive and informative.
In our freezer I still have about 6 or 7 Lb. packages of Eckrich all-beef bologna (Baloney! as they call it around here. It's about the best we can get) that I got when Kroger had a 10 for $10 sale on it. Every time I fire-up my big smoker I make a point of smoking another pack or two of the baloney and some lamb stuffed/bacon wrapped jumbo jalapenos along with what ever else that I'm smoking to better fill the smoker. The baloney is good but, yours sounds better.
The closest that I have ever come to what you've done is to make some smoked beef and lamb jerky and snack sticks, which I finish-off in our dehydrator. That said and having never tried to make my own. I do have a few questions.
1) The casings that you use? I went on Cabela's site and only got more confused. Are those casings sorta' net-like? I look at the wrapping on store bought baloney and see that it isn't porous so, I'm sure it isn't smoked. Just wondering which casing to use to allow the smoke in.
2) 7 hours in an oven @ 170°? Now, not only am I lazy but my wife objected, "No way your gonna' tie-up my oven and kitchen for 7 hours!" She said. Is there an alternative? How about my aforementioned dehydrator?
3) Your Cabela's freeze wrap really looked good but, Our grinder is a Northern Industrial 1000 from Northern Tool. Is that freeze wrap specific to just Cabela's grinder or I wonder if it will fit most any? Also, we have one of those therapeutic freezer wrap thingees for sore aches and muscles, I'll bet in a pinch I can wrap one of those around the nozzle after I take both out of the freezer.
Again, good posting.