Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. O

    Masterbuilt 30 Electric

    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.
  2. O

    Green spots on Bologna

    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...
  3. O

    Venison summer sausage using the smoker and sous vide

    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...
  4. O

    Trail bologna problem and question

    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:
  5. O

    Trail bologna problem and question

    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...
  6. O

    Trail bologna problem and question

    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...
Top Bottom
Back
Clicky