Smoked Bologna Recipes

SMOKED BOLOGNA

Steps:

• Preheat your smoker to 225 degrees F. I like a good hickory or apple wood for smoke.
• Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna.
• Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub, opening the slits slightly with your fingers to get that seasoning into the cuts you just made.
• Smoke with the lid closed for at least 3 hours, but up to 4 hours. Bologna is pre-cooked, so you're just going to the amount of color and smoke flavor on the outside of your bologna that you like.
• During the last 30 minutes, brush on all sides with the BBQ sauce.
• Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches.

SMOKED BOLOGNA RECIPE

Steps:

• Start by getting your smoker ready.
• Place your wood chips into the side tray.
• Your water pan needs to be filled half-way.
• Use a combination of your favorite brown ale and water.
• Make sure your top vent is fully open and preheat your smoker to 225 degrees Fahrenheit.
• You will be preparing your smoked bologna while your smoker is getting hot.
• Mix your black pepper and brown sugar together.
• Take off the plastic or wax wrapper on your bologna.
• Use a sharp knife to score your bologna.
• Make certain your cuts are a maximum of one-quarter inches deep.
• If you prefer, you can also score your bologna into one-inch squares or one-inch diamonds.
• Take your mustard and completely coat the entire roll.
• Pat your pepper and sugar rub into your mustard.
• You need to make sure your bologna is coated completely.
• Once your smoker has finished heating, put your entire bologna right on your upper rack.
• You will need to replenish the liquid in your water pan and your wood chips about once every hour.
• If you are using our spicy barbeque sauce, this is what you will use to coat your bologna roll instead of the rub.
• You will still need to use your mustard first.
• Your smoked bologna will need between three and four hours to cook depending on the weight.
• You will know your meat is done when the exterior is a little crispy and nicely caramelized.

OLD-FASHIONED HOMEMADE BOLOGNA

Steps:

• In the bowl of a food processor or stand mixer, combine all of the ingredients until smooth. Transfer the bowl to the freezer for 10 minutes before proceeding.
• Remove the bowl of meat from the freezer and divide the mixture in half. Using damp hands, form each half into a log. Compress it tightly as you work. Wrap each log in plastic wrap and use twist-ties to secure the ends tightly. Refrigerate flat for 24 hours.
• Preheat oven to 300° F / 150° C / gas mark 2.
• Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Bake for 30 minutes, turning halfway through.
• Reduce heat to 250° F / 125° C / gas mark 1 and cook an additional 2 to 2½ hours to an internal temperature of 160° F. Remove from oven and allow to cool completely. Refrigerate up to 3 days. May be frozen for longer storage.

SMOKED WHOLE BOLOGNA ROLL

Steps:

• Prepare the smoker. Add your favorite wood chips to the side tray. Fill the water pan half way with either just water or a combination of water and brown ale. Open the top vent and preheat the smoker to 225°F.
• While the smoker is heating up, prepare the bologna: Combine the brown sugar with the pepper. Remove any plastic wrapper from the bologna. Score the entire bologna, not more than 1/4 inch deep, into 1 inch diamonds. Or, score into 1 inch squares. Coat the roll entirely with the mustard. Pat the sugar and pepper rub into the mustard to coat completely.
• Place the whole bologna directly on the upper rack of the preheated smoker. Smoke for approximately 3 to 4 hours until the exterior is nicely caramelized and a little crispy. Replenish the wood chips and liquid approximately every 60 minutes.
• Slice the bologna into 1/2 inch thick pieces, resembling burgers. Serve as sandwiches (recipe follows). Otherwise, cut the thick slices into bite size pieces and serve with toothpicks and an easy barbecue dipping sauce (recipe follows).

SMOKED BOLOGNA RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
• Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals.
• In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.
• Place the bologna in a small baking dish and pour the sauce over the meat, rubbing to coat all over.
• Place the baking dish with the bologna on the grill grates. Close the lid and smoke for 3-4 hours, basting the bologna with the sauce every hour if desired. Remove from the grill and let cool.
• Thinly slice the bologna and serve on sandwiches, or cut into larger pieces and serve as an appetizer. Enjoy!