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Using the pellet tube for venison bologna. How long and what temp stage would you smoke? I did a ConYeager snack stick kit, smoked using the pellet tube with hickory per their time temp instructions and my snack sticks have a bitter smoke taste.

Yes there was an older post here I found because I had the exact issue and I was informed of the oxidation from the cheese. Makes sense to me since non cheese logs never get green spots. I use 5 ingredients and smoke my bologna. I have gotten the green spots with high temp cheddar cheese. Have...

Sorry for my ignorance, but what kind of chips, sawdust opr pellets do you use to get smoke at 140° ? I always see post on the internet about people smoking venison at 140°-165°, but my MES 30" will not smoke dry chips below 175° and even that is only certain types of wood, some don't smoke...

Thanks!! After reading the description of the Sodium Erythorbate (it is used in commercial kits such as LEM etc.) I am convinced you hit the nail 110% square on the head!! Much thanks to all of you!! :emoji_thumbsup::emoji_thumbsup:

This batch did it also. I guess I'll just switch to a kit from LEM... this flavor is amazing, but within 24-48 hours of slicing, it does this...

Hi. I know this is an older post, but did the OP ever figure out the issue? I have had this happen two times. Exactly as pictured on fresh, 2 day old bologna. I use, tender quick, garlic powder, red and black pepper, onion powder and mustard seed. I was marinating 24 hours and I was smoking on...