Deer bologna hitting the smoker
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Bigbass68 i think you are set for the year
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Bigbass68 that looks great
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Bigbass68 What was your fat content? How many lb is that?! Is there any difference between the ones that are clear and mahogany?
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Wow Now that’s a big one. NICE
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Jonathon fat content is about 25 percent and no difference in the caseing just ran out of the mahogany
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What seasoning did you use as I am desperately looking for a seasoning mixture that tastes like Troyers Trail Bologna
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What seasoning did you use as I am desperately looking for a seasoning mixture that tastes like Troyers Trail Bologna
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What seasoning did you use as I am desperately looking for a seasoning mixture that tastes like Troyers Trail Bologna
akdave said in Deer bologna hitting the smoker:
What seasoning did you use as I am desperately looking for a seasoning mixture that tastes like Troyers Trail Bologna
Dave, did u ever try the mix from butcher and packer? It’s all I use. I’ve tried the backwoods and it’s ok but not as good as butcher and packer.
I made my last batch with 2.5x24 cases and finished in sous vide. Cut down on my cook time tremendously. -
Looks like you have hanging strings on both ends of the bologna sticks and that can be really helpful to ensure the ends closest to the burner not over cook if you rotate them 3/4 of the way through the cooking process.
akdave I solved this problem with my new vertical offset. The offset firebox does not allow the bottoms to overcook. This has always been a problem for me until now. Just finished a 15lb batch of Bambi dogs. Nice mahogany color from top to bottom. No rotating.
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akdave said in Deer bologna hitting the smoker:
What seasoning did you use as I am desperately looking for a seasoning mixture that tastes like Troyers Trail Bologna
Dave, did u ever try the mix from butcher and packer? It’s all I use. I’ve tried the backwoods and it’s ok but not as good as butcher and packer.
I made my last batch with 2.5x24 cases and finished in sous vide. Cut down on my cook time tremendously.smokinbubba I have tried the Butcher Packer Trail Bologna, but it does not have the flavor of Troyers, I wonder if there is a Lab that could chemically analyze their Bologna and give me a list of spices and percentage, wonder if they can do that and how much it would cost?
My favorite sausage recipe is made with 20 lb lean meat and 5 lb beef fat and I use Con Yeager’s Pa Deer Bologna seasoning, you might want to give it a try.
Dave
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akdave I solved this problem with my new vertical offset. The offset firebox does not allow the bottoms to overcook. This has always been a problem for me until now. Just finished a 15lb batch of Bambi dogs. Nice mahogany color from top to bottom. No rotating.
can you tell me what brand and model # as I would like to see now it works, I have modified my present smoker to Natural Gas and put 2 convection fans in it and I still have hot spots
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can you tell me what brand and model # as I would like to see now it works, I have modified my present smoker to Natural Gas and put 2 convection fans in it and I still have hot spots
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