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40 julys smoke bologna

post #1 of 5
Thread Starter 
post #2 of 5
Thread Starter 
Sorry about the typo daughter helping ...haha
post #3 of 5

Looks delicious!

 

Al

post #4 of 5
Quote:
Originally Posted by Brad rowe View Post


Great color!  I have a Bologna that is fatter than these and I'll spiral score it like a hotdog then flip it and spiral score it the other way kinda like yours.  Slather with prepared yellow mustard and hit it with rub.  I have never smoked one of these so I don't know if I should smoke it at 100*F in my Mes electric smoker since it's already cooked.  I could do it like sausages and start at 150*F and increase ten degrees every hour till a crust forms on the outside.  If anyone has ideas, that would be great.

-Kurt

post #5 of 5
Thread Starter 
I smoked it for 3 hours at 200 they get a lot darker than that. I had only had hem on there for an hour and a half when i took that pic.. I used hickory wood
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