Been screwing around all day trying to post a pic and photobucket finally came through.
The ring bologna was my second attempt but still no good. Too much pork fat and meat ground too fine. Back to the drawing board.
The sausages are half smoked sausage (5#) and half bratwurst (5#). Seasonings from Lems (Backwoods).
My old Bradley has the temperature variance I read about everywhere. Started these at 11:30 a.m. and gradually worked the temp up. Took them out at 5:00 but got a little careless with the temp towards the end. About 1# of each got overcooked but the rest are pretty decent. Mixed 1# of (overcooked) smoked sausage with some baked beans last night. There weren't any leftovers.
