Decided to make some ring bologna to try and duplicate the flavor of the Midwest style I grew up with as I don't care for the PA style. Made a 5# test batch with half pork and half beef using the Marianski recipe plus a few additions. After mixing, gave the food processor a workout to emulsify the mix. Stuffed into 52mm fibrous bologna casings and hung for an hour to dry. Smoked for 4 hours with a mix of hickory, cherry, and maple. Finished in the smoker to an IT of 158 then an icewater bath to cool. The taste was on point. Pleased with the results. After 7 hours total time in the smoker. What they look like inside. Vac packed ready for the freezer. Tried a couple slices fried up with some Dijon mustard. Delish. Thanks for looking.