What would be a good cook schedule for a ten pound chub of bologna? I have carrot fiber, should I add some to the bologna mix?

Jonathon Is a ten hour cook time common on a big chub of bologna? It took a little over 6 hours to reach the 140 mark and another 4 to reach 160. I used a water pan for the entire cook cycle. Even with the use of cure, 6 hours seems along time to be in the danger zone. Other than that…WOW. Really great bologna. The carrot fiber worked great and the bologna seasoning you guys carry is top notch. I did double check the temps on my smoker and they where within plus or minus 2 degrees.

Jonathon I have to give ya more info on that cook on the chub of bologna. Sometimes pride and enbarressment gets in the way…I apologise. I think this is what happened, and I would very much like your advise. I packed these things tight, however…I forgot to prick the casing. I think during the cook fluid built up between the casing and the meat which created a thermal barior. Which caused a snowball effect and pulled more fluid out of the meat. When I pulled these and took the temp probe out, about 2 1/2 pints of fluid came out. Essentially a water balloon with a log if meat in the middle. I went from a beautiful 5inch chub…to a case of water with a 3 inch sausage floating in the middle. Took a chance…( stupid ). Ate some anyway. Awesome. Bologna is my arch nemesis. Even with this fail it’s still the best bologna I’ve ever made. Am I correct on this failer to prick the casing or am I missing something else?

lateasusual Try potato starch. I’ve been using potato starch as a binder for years with great results. It gels around 150 degrees so it will help with some water retention. I would order some carrot fiber to have on hand for next time though. I’m new to the carrot fiber, but so far really like it. But most large grocery stores carry potato starch so it’s easy and quick to find when your in a pinch.