Lebanon bologna and running the smokehouse

This covers the making of bologna in the smokehouse and a short overview of how the smokehouse works. A more in depth smokehouse video will come later on.
This is my first time making a video since switching to Linux (Ubuntu) and using Open shot as a video maker. Also only recording with an Iphone and no external mic yet, working on that.
Amazon Associate links
LEM 2 1/2 x 20-Inch Fibrous Casing - amzn.to/2U8c1Xn
Hog ring pliers, the kit ones are cheap. - amzn.to/391l0yV
Inkbird IBT-6XS 6 probe blue-tooth grill thermometer - amzn.to/2HcsnqP
Rubbermaid meat lug 4.6 gallon - amzn.to/36gjAQI
Rubbermaid meat lug lid - amzn.to/2Iirl0A
If you purchase meat lugs, the lids only fir the 4.6 gallon tubs. The 7 gallon tubs do not have a lid, that I know of. If you find a lid for the 7 gallon tubs I would love to know about it.
The links above are of products I use in the video. You are not required to click any of the links or buy any of the products. I make a small amount from these links if used. You will not pay any extra at amazon and I am only earned money on the referral of the product. I use every product shown.

[@zacharybechtel2071]

Cool vid 👍

[@sims2bavaroTd]

Great job! I would love to make this!

[@RobGoebel]

From your request drive.google.com/file/d/14EobRVT7TP_DFrswsj2UoqlNO7_OEWPZ/view?usp=sharing

[@nateuerdaz8038]

Dear God please give me the recipe. I grew up in central Pennsylvania and miss Lebanon Bologna something fierce

[@RobGoebel]

Don't tell my wife and it doesn't have the twang of dry cured. drive.google.com/file/d/14EobRVT7TP_DFrswsj2UoqlNO7_OEWPZ/view?usp=sharing

[@nateuerdaz8038]

@@RobGoebel thank you so much! You're flipping amazing

[@nateuerdaz8038]

@@RobGoebel my mother's family is Pennsylvania Dutch. Unfortunately most of the generation who would have had such things has died off. I try to embrace my heritage when I can.

[@RobGoebel]

@@nateuerdaz8038 Thank you and my family originated around Lancaster also on my Momma's side. Poppa's side was German and more German. Watch this video and cook to 145 and hang there. You will make the moistest summer sausage you have ever had and no need for ice baths, even in the summer. kzbin.info/www/bejne/mZupXn1pgMpneq8

[@nateuerdaz8038]

@@RobGoebel thank you Sir! My mother's family came over from Germany in two stages. The first (her father's side) in 1650 and settled the Pocono plateau. Fought in the revolution, etc. The other side came over in the early 1800s. Also German and had a large farm in the long pond area. My parents moved from that region to Lancaster in the late 70s for college and never left. I grew up down along the River just north of Connestoga. I miss it something terrible. But ya gotta go where the work is.

[@cozyvamp]

Please turn up your volume. You're all but inaudible

[@RobGoebel]

This was recorded with just a camera. Later videos have a iphone with an external microphone, sorry, use earbuds. ;)