Smoked Jack 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 JACK BOLOGNA

Steps:

• Heat a smoker to 250˚F.
• Remove the bulb end of a turkey baster. Use the wide end of the baster to core through the middle of the log of bologna and remove a long tube of the meat; reserve two 2-inch-long pieces. Fill the open core with the pepper jack cubes, and then plug the ends with the reserved pieces of bologna. Put the bologna in a large aluminum pan, place it in the smoker, and cook for 1 1/2 hours.
• Remove the pan from the smoker, and glaze the bologna with the hickory sauce. Return it to the smoker and cook for 15 minutes or until the sauce is thoroughly caramelized.
• Remove the pan from the smoker. Let the bologna rest in the pan, loosely covered, for 10 minutes.
• Slice the bologna into 3/4-inch-thick slices. Place each slice on a piece of sourdough bread. Slather the meat with mustard, add a few drips of hot sauce, and top with slices of sweet onion. Cover with another slice of bread and serve as a sandwich.