As for the pale color that could be a few things. What was your meat block, what was your process, how well did you mix everything, how long did you hold it after adding the cure and stuffing, what else did you add to the bologna, how did you cool it and then did you hold it for at least an hour at room temp before moving to a cooler?

I used 30 mm casings. I think smoker was too full and smoke couldn’t circulate well enough. As for your questions.
What do you mean by meat block. I used 20 lbs deer with 10 lbs pork shoulder.
Ground deer twice with big screen,pork once and mixed together. I also think I had too much protein exctract due to adding ingredients half at a time and mixing throughly be hand.
I held in tub overnight and stuffed next morning.
Once bologna hit 160 I placed in bucket cold water for 20 mins then hung in shed overnight. Shed is not tight and hits outside temp in about 20 minutes. Never let inside ambient air over 50 degrees.

was trying to make my father in law recipe but it called for salt Peter. After some research I decided to use pink salt #1at 1teaspoon per 5pounds of meat is this safe to consume. Also after following your thermo process guide I was unable to get to 160 after 6 hours at 170. Is this normal. Also the sausage has a pale color some are dark red but most are pale. Are they safe to eat?

I was trying to make my father in law recipe but it called for salt Peter. After some research I decided to use pink salt #1at 1teaspoon per 5pounds of meat is this safe to consume. Also after following your thermo process guide I was unable to get to 160 after 6 hours at 170. Is this normal. Also the sausage has a pale color some are dark red but most are pale. Are they safe to eat?

Anyone have a good pullled