Venison Bologna -low temp smoking

Weekend Warrior

I would like to try smoking some venison bologna with my large eggs and am looking for some advice and tips. First question is will the DigiQII maintain temps between 130 and 180 degrees? My bologna "kit" is for 15 lbs. meat and will be stuffed into 5 or 6 casings.
The mixture is 10 lbs. vension, 5 lbs. lean pork, seasonings, cure and a little water. The total cooking time using the recipe I have is around 6 or 7 hours with a finished internal temp of 156. I have made this bologna several times with a Sausage Maker smoker, but the smoker was destroyed in a wind storm last summer. Any help would be appreciated. Mark

Clay Q

You can help keep the temps lower with a tray of ice cubes over the plate setter. I've used this method for smoking cheese. Over long periods of time a periodic addition of smokin wood and a replenishment of ice cubes will keep the smokin going and temps down. Another idea; A small smokin chimney made from a satinless steel or coating free steel can with holes in it filled with lump will burn a small fire in the egg to help maintain a low heat environment for smoking. The can would need re-charging with lump and wood. RRP has made one, if I remember right.
Good luck.

Weekend Warrior

Thanks Clay. Some good ideas. I'm just getting ready to start grinding the meat. I'll try to remember to take some pics of the process. Mark

Richard Fl

There may be a few ideas here.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&catid=1&func=view&year=2007&number=446617