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I didn’t get any pictures of the prep but here are some pictures of smoking. Two hams at 22lbs, 30lbs of bacon, 20lbs of SS and 25lbs of lebanon bologna. View attachment 347012
So is this all cold smoked? What wood are you using for smoke? I'd love to try making my own bologna but I'm not even sure where to start. I'm pretty sure I have all the equipment to do it, but not sure on the recipe and time/temp of smoking.
So is this all cold smoked? What wood are you using for smoke? I'd love to try making my own bologna but I'm not even sure where to start. I'm pretty sure I have all the equipment to do it, but not sure on the recipe and time/temp of smoking.