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.

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.