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Join Date: Jun 2009
Location: Northern Berks County, PA
When I do a 12.5lb batch of sweet bologna, I divide the mix roughly evenly between two muslin bags, and in my Masterbuilt 30, I tie them to a rack and put it on top of the top most rack slot. This gets the bags JUUUUUUST above the heating element. Sometimes I lose a smidge right at the bottom of one bologna, but not much and not all the time. It amounts to about one bite worth of bologna, lol.
For snack sticks, the most I can run through it at a time (so far, maybe I'll find a better way as I experiment) is about 15lbs. I tried a 20lb batch and had to run it in two batches.
I do as above...start low, bump periodically to sneak up the temp. Don't hit with too much heat too fast or you melt out the fat.
I'll frequently (especially in cold outside temps) finish the last few internal temp degrees in the oven inside.