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Amish Sweet Bologna

post #1 of 15
Thread Starter 

Did a 5lb batch in cloth casings. Used my TSM smoker, love this smoker.

 

 

 

 

 

 

 

 

 

 

post #2 of 15
Looks great.
post #3 of 15
Looks tasty! Nice smoke!
post #4 of 15

Wish I could get a nibble, I've never had it.  It looks good, nice job.

post #5 of 15

2thumbs.gif Just like a Pro!

 

Looks great as always!

post #6 of 15

Looks good. Been away from PA awhile and miss Sweet Bologna. Makes a good sandwich but spread with Cream Cheese and rolled is a favorite treat...JJ

post #7 of 15

Rick nice color on the Bologna 

Richie

post #8 of 15

Salami looks awesome......

 

 

Where's a picture of your new smoker ???  

post #9 of 15

Looks delicious!!

 

Al

post #10 of 15
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Salami looks awesome......

 

 

Where's a picture of your new smoker ???  


Thanks everyone.

 

Here it is doing its thing.

 

post #11 of 15

That's the one I've been looking at...   What's the temp range on that model...  I can't find it in the specifications...   I thought it was 50-200.....

post #12 of 15

Looks good and nice smoker 

 

DS
 

post #13 of 15
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

That's the one I've been looking at...   What's the temp range on that model...  I can't find it in the specifications...   I thought it was 50-200.....


It will go from 60 to 250 with no problems. The only thing i don't like is the controller. Its just for temp, there is no PID built into it so you must use a seperate timer. So i start out at 130 for an hour then i have to go back out push the SP button to the next temp and re set my timer then repeat. Im sure a person could get a PID and wire it in place of the controller but i'm to lazy to do that right now.

 

Smoker has a 1000w element that you can re place.

post #14 of 15

Great looking sausage as usual, Nepas!

 

Disco

post #15 of 15

Good looking bologna even better looking 

smoker.

'cause  you can make more bologna with it.

 

                                  Ed

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