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Anyone ever smoked bologna?

post #1 of 13
Thread Starter 

A friend of mine had a 3 pound chunk of cheap beef/pork/chicken bologna and asked me to smoke it for him.  I cut it in half, coated it with a bit of canola oil and applied as much rub as i could get to stick and took it to 160° IT using well seasoned white oak wood in the stick burner.

 

I snitched a small piece for a taste test and it wasn't bad at all.  He was very happy with it and said it made great sammys and was a big improvement over the unsmoked product.  Kinda makes me want to try it with some good quality all beef bologna.

post #2 of 13
Quote:
Originally Posted by radio View Post
 

A friend of mine had a 3 pound chunk of cheap beef/pork/chicken bologna and asked me to smoke it for him.  I cut it in half, coated it with a bit of canola oil and applied as much rub as i could get to stick and took it to 160° IT using well seasoned white oak wood in the stick burner.

 

I snitched a small piece for a taste test and it wasn't bad at all.  He was very happy with it and said it made great sammys and was a big improvement over the unsmoked product.  Kinda makes me want to try it with some good quality all beef bologna.


radio you did the right thing, I think if you score the outside you will get more rub and smoke into it.

post #3 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 
Quote:
Originally Posted by radio View Post
 

A friend of mine had a 3 pound chunk of cheap beef/pork/chicken bologna and asked me to smoke it for him.  I cut it in half, coated it with a bit of canola oil and applied as much rub as i could get to stick and took it to 160° IT using well seasoned white oak wood in the stick burner.

 

I snitched a small piece for a taste test and it wasn't bad at all.  He was very happy with it and said it made great sammys and was a big improvement over the unsmoked product.  Kinda makes me want to try it with some good quality all beef bologna.


radio you did the right thing, I think if you score the outside you will get more rub and smoke into it.


Thanks.  I did think about scoring it, but was unsure how it would hold together.  I think if I do it again, I will cut it into "steaks" a couple inches thick and score the top about 1/2  to 3/4 of an inch deep.

I often smoke a can of Spam to have as a snack while waiting on brisket or pork butts to cook and have always scored those with great results.

post #4 of 13

Last one I did I used the diamond pattern Not to deep it will take on more flavor.

post #5 of 13

Scoring will yield good results if the thickness is just right, if it's too thick sometimes the middle part tends to be undercooked. Goodluck on making it and tell us how it goes!

 

 

 

 

 

________________________

Brygget - eat drink and be merry

post #6 of 13

Isn't most bologna, either deli style or ring, already smoked and cooked? I would think you could smoke at a lower temp for a longer time as well.

post #7 of 13

It's cooked, but I don't think it's smoked.

post #8 of 13

Most are lightly smoked from what I've seen.

post #9 of 13
post #10 of 13

Making from scratch. Probably start with the lenpoli recipe first. I prefer the Midwest style ring bologna I grew up eating. Don't care for the PA style.

post #11 of 13
Do you score the entire chub, or just the ends?
post #12 of 13
Quote:
Originally Posted by Sugar Bear View Post

Do you score the entire chub, or just the ends?

Score the entire chub no sense in having only the ends smoked.

post #13 of 13
Thank you, Tropics. I appreciate your input.
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