Discussion in 'Sausage' started by smokin pop-pop, Jan 4, 2015.

  1. Hey all, I got some ring bologna in the smoker. question is does anyone put it in an ice bath when it comes out or do you just hang to cool. I'm not sure how much the temp. will rise if I just hang it . don't want it to get too done
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'd ice bath it when it hits the temp you want.  That will keep the casing nice and prevent further cooking as you stated.

    Looking forward to the finished results!
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Some ice bath.... cold tap water bath for me for a few minutes... Ice need to be in a drink or to keep beer

    My 2 cents
    Last edited: Jan 4, 2015
  4. Thanks CB, I will post later.
  5. mickey jay

    mickey jay Meat Mopper

    If you're using actual ice in the bath, make sure you've got the meat temped because it drops quick. 154 to 100 takes just a minute or two.

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