I like making ring bologna with natural casings that way you can eat the casing if you want to or peel it off
Here are the "rings" hanging on my drying rack waiting for the casing to dry b4 I put them in the smoker
I have 5lb 100% pork garlic bologna, and about a 70%pork 30%beef blend for the 5lbs of hot with cheese
and here they are going into a preheated smoker @ 140 degrees or so and rollin the smoke
I will leave them at this temperature until I get a nice color to the casings.
now since I have my trusty hard to destroy ET-732 all hooked up and ready to go I am going to go chill out and relax with an Indian Tabac 6 x 60 cameroon legend, while the smoker does her job.
I'll post more later as the project unfolds
Here are the "rings" hanging on my drying rack waiting for the casing to dry b4 I put them in the smoker
I have 5lb 100% pork garlic bologna, and about a 70%pork 30%beef blend for the 5lbs of hot with cheese
and here they are going into a preheated smoker @ 140 degrees or so and rollin the smoke
I will leave them at this temperature until I get a nice color to the casings.
now since I have my trusty hard to destroy ET-732 all hooked up and ready to go I am going to go chill out and relax with an Indian Tabac 6 x 60 cameroon legend, while the smoker does her job.
I'll post more later as the project unfolds
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