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 - https://amzn.to/2U8c1Xn
Hog ring pliers, the kit ones are cheap. - https://amzn.to/391l0yV
Inkbird IBT-6XS 6 probe blue-tooth grill thermometer - https://amzn.to/2HcsnqP
Rubbermaid meat lug 4.6 gallon - https://amzn.to/36gjAQI
Rubbermaid meat lug lid - https://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.