Hello all from Kutztown, Pa. new to the forum but have been stalking for a while. I just picked up a used Masterbuilt 30 digital and bought the cold smoke attachment for it. Smoked my first sweet Lebanon bologna, my first ever sausage. I hope it comes out good. Smoked it for about 10 hours. most the time @130degrees full smoke, then slowly increased the temps till IT of 155degrees. I pulled my internal temp probe out when I removed it from the smoker and some fat dripped out. I'm hoping it didn't fat out to bad. I let it bloom over night in my 67 degree house. And now its in the refrig. Will be cutting soon to check. I purchased the bologna mix and the muslin casing from a nice country store in the area called Eco Hill Country Store in Fleetwood Pa. Check them out online. They also sell stuff on ebay. I know you guys like pics so here are some with the final pic to come. Ive got lots to learn so don't be to ruff on me.
