Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.
Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).
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
