Lebanon bologna, or whatever your area calls it. I took stock in my freezer and still have some ring bologna left that I had made and then vacuum packed. Was going to tackle that next, but should eat up what I have before making more. Same for dried beef (venison), have some left I should use before making more. My biggie that I'm out of and want more of is sweet bologna. I found several recipes as far as the dry mix, so I'm good there. What I'm not clear on are a few things if anyone can steer me straight.... 1- Seems some cold smoke them? Saw some threads with temps in the 80's and 90's, which seems really low to me for meat. What temps do folks run on sweet bologna? 2- Casings...any I've bought always came in cloth bags, but I see them here in casings. Pros/cons either way? 3- Stuffing....for now I've got a Cyclone auger on my grinder. I will get a stuffer sometime, but other things are higher on the priority list for available funds for the time being. Will this work to stuff whatever is best for this bologna? Thanks for the help!