My baloney has a first name.

[timothy]

Its homemade.
12# of ground beef and 6# of ground venison.
Used Owen's bbq seasoning, german and red barn.
3# chubs, 2 all beef, 2 -50/50 venison ,beef
2 50/50 with high temp cheese.
1 pepper jack 1 lava.
Did the prep today, smoke tomorrow then slice and vac seal Monday.

 

[AndyK]

Awesomeness in a tube .

 

[Tim Campbell]

That is completely amazing.

 

[Keith Jenkins]

Wow, that is impressive; making your own Bologna from scratch, that's no baloney! Looks great Timothy!

 

[Josh Dekubber]

That looks sooo good!!

 

[Steve Hoch]

Looks like a lot of work, but worth it!

 

[timothy]

Broke out old faithful, 22.5" WSM.
Bought a hanging rack and hooks.
Slow start took about 8 hrs to reach 160.
Used B&B for a snake with cherry chunks for color and flavor.

 

[Bob Bailey]

Its homemade.
12# of ground beef and 6# of ground venison.
Used Owen's bbq seasoning, german and red barn.
3# chubs, 2 all beef, 2 -50/50 venison ,beef
2 50/50 with high temp cheese.
1 pepper jack 1 lava.
Did the prep today, smoke tomorrow then slice and vac seal Monday.

Wow!
Hope you're not slicing it all.
I'd definitely wanna smoke a chunk of that.

 

[timothy]

Yeah we're gonna save a few halves or thirds for smoking.

 

[Mike Freel]

My mouth is watering as I imagine a nice slice of this on some fresh Italian bread