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  1. rkwalt

    ? on internal meat temps

    I have smoked a lot of bacon and chickens before and now am looking to smoke approx 55lbs of venison/pork ring bologna, 30lbs of beef/pork summer sausage and 25lbs beef/pork snack sticks all mixed at 50/50.  I want to hot smoke this til it is able to be eaten cold with out cooking it any...
  2. rkwalt

    New to the forum world

    Hello all!  Not only am I new to the forum world I am some what new to smoking.  I have smoked approx 40lbs of bacon and several home grown chickens thus far and am about to attempt to smoke a combination of venison/prok ring bologna, beef summer sausage and beef snack sticks.  I am looking...
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