Bolagna Smokin

Discussion in 'Sausage' started by bajafish, May 30, 2013.

  1. [​IMG]

    Have seen recipes for smoked bologna and just had to try it. Since it's my first time with Bologna I thought I would keep it simple, no rub, just 2 1/2 hr  Maple smoke at about 230* and go from there. Hard to find chub Bologna in South West Oregon, so finally found it in Grants Pass. Got a 3 lb. chunk and sliced it down to with in 1/4" of the bottom. Wanted to splay the meat ( open it up ) so I had some pork cheek, and cut about a 1/2" chunk piece, ( not shown ) and put it under the center of the bologna.
    Last edited: May 30, 2013
  2. Sorry I'm a FNG ( Frickin New Guy ) I wanted to show the  before picture, but I must have hit the wrong button.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good ole Bolonga , cheap, takes to smoke well and with a good sauce,Onios and Pickles on a big Bun... Heaven. Now to go get one(I have $15 hidden from Trish. Hee-Hee-Hee...[​IMG]
  4. Bajafish. that is a nice looking round steak.

    Happy smoken.

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks good. The local Bologna here in central PA is lacking but I will be heading back to NJ soon where there are usually several to choose from...JJ
  6. roller

    roller Smoking Guru SMF Premier Member

    Nice idea...
  7. roller

    roller Smoking Guru SMF Premier Member

    I think that is called Ribeye in N.W. Arkansas  lol   [​IMG]
  8. Lookin good!

    JJ...pick up some really good NJ Bologna for me!!!! LOL
  9. i still cant stop laughing..hahaha!!!!
  10. Looks fantastic! It also looks like I have a new project ahead of me. I'm an FNG too and wanted to ask, why the pork cheek?

  11. No real reason to use pork cheek. Just needed  a lump of  "somthing"  under the center of the bologna to open up the fingers for a good smoke. You could use most anything.

     WOW it was good!!

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