Im planning on doing 43mm collagen casing for my bologna and I also have 70mm. I was curious if any has tried this : I have a few guys I work with that put their bologna in the smokehouse (Im going to use my pellet smoker) pull at 150 then waterbath (no SV bag) right into 170F water till IT gets to 158 and pull it they say it'll prevent from drying out the bologna. Would there be a big advantage to doing it this way versus finishing in the smokehouse to 158 or just pulling it at 152/153F. I looked at the pasteurization chart and really I can run it to 150 for about 5-10min and pull it.
I've also read people do SV or water bath first then cold smoke to finish wanted to see people opinions on thing they've tried and recommend.
I've also read people do SV or water bath first then cold smoke to finish wanted to see people opinions on thing they've tried and recommend.