wanted to try some smoke Bologna

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
seen the 5 lbs Bologna at walmart

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forgot to take a picture of it on the smoker. kept it on for 3 1/2

hours. right at 200 degree the whole time with hickory .

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money shot, no smoke ring ????? 

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but u can smell the smoke flavor and taste it , just would think

that it would have a nice smoke ring. taste good so that all that

matters >>>>>

here its all slice up with my little piggy keeping the dogs away.

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love the food saver,

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thanks for looking
 
forgot to take a picture of it on the smoker. kept it on for 3 1/2

hours. right at 200 degree the whole time with hickory .

money shot, no smoke ring ????? 
Smoke rings in smoked meat are caused by: low temp cooking, wood combustion at high temps which produces nitrogen dioxide (ND), moisture on the surface which helps move the water-soluble nitrogen dioxide into the meat > form nitrites &nitrates (pink smoke ring) in the meat. If the temp isnt high enough to produce the ND— which is an issue more common with electric versus wood/charcoal smokers, its less likely to produce a visible ring. In my experience, emulsified meats (like hot dogs & bolognas) also tend to have a higher moisture content & can be less likely to absorb any ND that is present. The product should still taste great, but the ring may not be present.
 
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