Soking bologna and summer sausage..

[Backroadmeats]

Just put 75lbs of bologna and 50 lbs of summer sausage in the smoker

[holehogg]

Your new smoker?
Looks good.
Does smoke get through that casing?

[jgreen]

Wow. That’s a pile of meat. Looks fantastic.

[Dick Anderson]

Wow! Awesome machine! That's a ton of meat, how is your temp control? Able to maintain temps?

[Backroadmeats]

Your new smoker?
Looks good.
Does smoke get through that casing?

Yup got it going.. yup that is just a collagen casing and the smoke will penetrate it..

[Backroadmeats]

Wow! Awesome machine! That's a ton of meat, how is your temp control? Able to maintain temps?

Temp control is working great but my new Maverick meat thermometer is not cooperating..

[HawkerXP]

Looks like a crowded subway car!

[RonB]

Someone is going to full of it.

[Backroadmeats]

getting there!!

[xaugievike]

what a difference - very cool

[jerrybell]

Man that is looking great. I'm just getting into sausage making. I've done two small batches of jalapeno summer sausage and just did a batch of breakfast sausage last weekend. Please keep the progress updates coming.

[scottranda]

Fantastic looking! And man that’s a lot of meat!!

[Backroadmeats]

Slicing the bologna.. tastes fantastic!!!