Ground mixed and stuffed 15 pounds of garlic trail bologna yesterday morning. Using pork and beef. And into the fridge to cure and rest. I started smoking this morning at 3 am. I only had 44mm x 30 inch casings left so I used what I had on hand to make it work. I’m smoking in my masterbuilt 30 inch smoker. Using the amazing smoker filled with Apple and MES tray has hickory in it. The I grill is reading about 135 degrees so far. Started smoking at 140 no smoke to dry casings damper wide open. Then two hours at 140 full smoke. Still smoking away. I’ll bump the tempature up to about 160 here in about an hour. I’ll add finished product photos later this afternoon.
