Got a smoker last year after Christmas, and have been experimenting with it as time permits.
Today, I ran a batch of sweet bologna. Some pics along the way....
Here's the mix going in the fridge to cure. It's 10 (ish) pounds of ground venison approx. 2.25lbs of ground pork. The venison went just over 10lbs, so the total was real close to 12.5lbs, or an 80/20 split of venison to pork.
The recipe was a pre-made one from a local Mennonite shop, mixed by hand with the meat, along with 1/2 oz pink salt. I mixed it till I got consistent color and consistency. Then I let it sit a few hours and check the color/consistency to be sure I didn't leave spots unmixed.
I definitely see a mixer powered by my grinder motor as something I'll be acquiring in the future!
After curing over night, I stuffed the muslin bags I got at the same shop (by hand)
Here's the bags just after stuffing...
I have one nearly full and one not full at all. Should have evened it out, as shorter bags fit a bit better in my MES 30 smoker, but it is what it is.
Into the smoker around 6:45AM---
I started at about 120-130 for smoker temp, then inched the temp up throughout the day. Finished up about 10-11 hrs later at 250 on the smoker temp and 152 internally.
Put it through a cold water bath...
Flavor is good...met with appropriate acceptance from the kiddo's in the house, that's for sure!