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Thanks everyone for the help, I'm getting back to this after a small heart problem (it quit working for a spell) and a knee replacement, let's just say 2017 wasn't a good year. I will keep updating as I go, again thanks to all. Darrell

Thanks, thought hickory might be to strong but I like pecan so that's what I'll go with.

Found this recipe on here sometime ago and decided to try it this week end, 2 problems. The new search function shows no results for "bologna" to verify the recipe and see the comments on it and I can't find the type of wood to cold smoke it with. any help is appreciated. BOLOGNA RECIPE...

Thanks. I still working and reseacrhing it and every link has helped. I will figure it out and post about it. Darrell

Got it smoked Sunday and grilled today. 453 grams of 80/20  8.04 grams of salt 2 grams ground BP 1.13 grams of cure #1 14 grams NFDM mixed with 1/8 cup ice water into the dry ingredients and then into the meat. Smoked per CB's suggestion, had wrinkly casings (probably under stuffed), grilled...

Ran into a small hiccup this morning, 3 to 5 inches of rain and severe thunderstorms forecast for all day Saturday and Sunday. So it looks like a Monday morning smoke provided I'm not building an ark, any one know how big a cubit is?

Thanks guys, have a gram scale and plan on making tonight and smoking tomorrow. I am going to use cure for color and texture the new recipe is: 453 grams of 80/20  8.04 grams of salt 2 grams ground BP 1.13 grams of cure #1 14 grams NFDM Cold smoke on hickory for 1 tube, heat the smoker...

Thanks, salt didn't even cross my mind. 1 teaspoon of kosher salt enough? I will take your advise on the smoker, as it makes more sense.

After a couple days of research and a phone call or two, I've think what I had was a "hot gut" style sausage. The recipe is so secret that even wiki leaks doesn't have it so it's experiment time. So i'm going to try 2 lb batches, my first one will be this:  2lb 80/20 ground chuck 2 teaspoons...

I will do that, thanks for the lead. IF I find it I will Q-vue the heck out of it. If I don't find it, I get to eat my experiments, a win/win for me!

I know it's a stretch, actually more than a stretch but with all the resources here I thought I'd reach out. If nothing comes of it I will always have the memories! (and an all beef kielbasa in the smoker...BONUS!!) Darrell

  I was in the Austin Tx area last weekend for a wedding and the caterer served a smoked sausage the was flat awesome. On my forth trip up to the table I asked about it and the server said  the only pork was the casing and it was all beef, anything more and he'd have to kill me, that is if his...

I picked up a Gander Mountain 15# on Craigslist for 100$. I've done more than 200 lbs of sausage with no problems. Darrell

Have a rack in the fridge now covered in Jeff's rub waiting for Smokin' Saturday, hope they come out as good as yours. Darrell p. s. all so on the I 70 line!

Made some for Chirstmas presents for the family. My mother loved it, said it was better than anything you could buy and my step dad, who grew up on a farm, told me he hadn't had sausage that good since he was a child. Thanks Pops Darrell

Looks awesome, Prime Rib is a "must do" for me and I will follow your your post to the letter.Happy anniversary to you and the Mrs., 47 is something to be proud of. Darrell P.S. thinking about it, iv'e got 34 years if you count all three.  

Thanks for all the kind words, I believe the people here are some of the kindest and knowledgeable on the web and I look forward to learning from all of you. Darrell

Going to try the foil next time,just to see the difference, Wasn't that confident to try it the first time. Greetings from "The Haute"

The Papa is going to hate that smoker.

6 hours at 225ish  (217 to 235 up and down). Let the rest of 20 or so minutes till I couldn't wait. They were awesome, SWMBO says they were the best she's ever had.