Has anyone ever made anything using the lunch meat size casings?
I bought a couple just to play around with and can't decide what will work.
Nathan
I have made 4 inch dia, summer sausage, lebanon balogna, and conventional bologna before. Lots of fun, but cooks for a very long time!!!!!!!!!! Tough being patient with low box temps waiting for internals to come up.
In an earlier version smoker, heat/smoke was provided by an electric hot plate on the floor of the box. I have replaced the smoke pan with boiling water and cranked the burner, providing a steam cabinet. Worked well, and didnt have to many fat rendering problems. Back to basic physics of specific heat in steam I guess!!!! Wont work in the bradley though. I wonder if that old box is still in the barn.............. :-\
Smoked bologna sounds good! That is a normal lunch staple in our house. I think I am going to have to add that to the list of things to try!
I would like to try some 4" diameter bologna, summer sausage, salami, or something. All ideas, suggestions, recipes and smoking instructions will be greatly appreciated.
Thanks
Nathan