For you bologna makers...

[Okie Sawbones]

I'm doing my first 6 lb. casing of bologna today. When you stuff and tie off, do you bake it in the oven, cook it in a large pot with water, cook it in your pit with smoke, or cook it in your pit without smoke?

I'm leaning towards the pit with a light smoke. Help appreciated.

One other thing, can you tie off, or do you really need hog rings?

 

[blazinfire]

I don't know much for making bologna, but I've seen some people tie off instead of hog rings. I would make sure its tied correctly or might have an accident.

If I was to do bologna tho, I personally would do a light smoke. This is coming from a guy with 0 experience tho! Hopefully others will chime in.

 

[Okie Sawbones]

I tied off three times to be safe, and am giving it 3 hours of apple and maple smoke at 180, then a water bath at 190 until it reaches an internal temp of 160.

 

[blazinfire]

Let us know how it turns out! Bet its gonna be good.