cleglue
Head Chef
JamesB,
I would not smoke above 170. The fat starts to melt and causes the meat to become dry. Otherwise give it a try. I'm going to make 10 pounds of Venison Trail Bologna on Wednesday. I'm going to stuff in a fibrous casing 2" X 12". I'm using a seasoning package I found at
http://www.suttonsbayspices.com/Sausage ... a_Mix.html
A friend and myself love this mix.
Good luck.
I would not smoke above 170. The fat starts to melt and causes the meat to become dry. Otherwise give it a try. I'm going to make 10 pounds of Venison Trail Bologna on Wednesday. I'm going to stuff in a fibrous casing 2" X 12". I'm using a seasoning package I found at
http://www.suttonsbayspices.com/Sausage ... a_Mix.html
A friend and myself love this mix.
Good luck.