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New to the site. Bought some Lebanon bologna spice and have a batch ready to go in 5” skins. I probably missed it, but where is best place to find cooking/smoking temps/time recommendations?
syoung4u RIGHT HERE
It’s always worth checking out what’s in the Meatgistics University.
May it go well!
Welcome to the site syoung4u. Tons of great info around here.
Here’s a link you might want to save. I and many others use it all the time.
Seasoning Conversion Chart
syoung4u