My Kids love this bologna!
Ordered last year and just got around to using. Took 3 lbs of venison, 1 lb of chicken breast and 1 lb of pork sauage. Added LEM bologna pack for 5 lbs of meat, hung from oven rack with wire, cooked for 5 hrs . on 185 until internal temp reached 170 deg. Allowed to cool in fridge, then sliced with a knife. Delicious. Can't keep kids out of it.
These casings hold a lot of meat, I got over 9 lbs of bologna in a full one. I suggest not stuffing quite that tight, I did have a small a inch break in the case on the diameter, not length wise. It occurred during cooking, so I didn't loose any meat and very little juice. I had to do these flat on the rack of my Masterbuilt 40" electric smoker. It took 20 hours to get the full ones to 160 degree's and the 2/3 full one took 18 hours. 2 and 2/3 casings held 25 lbs of meat. they are great for bread sized sandwiches.