2nd try at bologna & provolone

[smokingohiobutcher]

Hey everybody,
I did this smoke a while ago but figured since i was on vaca I had some time to post it finally. Smoked provolone cheese and smoked & Bar-b-qed bologna!!!!
First I cut the bolo in 1" slices, the cheese into 1-1/2" chunks
Attachment 22376Attachment 22377Attachment 22378Attachment 22379Attachment 22381
Next everyone in the smoker!!
Attachment 22382
I cold smoked the bologna and cheese for 2hours @ 95*.
the cheese started to soften just a little.

Attachment 22383
The cheese came out & I put it straight into the fridge to set back up.
The bolo stayed infor another 2hours @ 225*, then pulled to bbq!
Attachment 22384Attachment 22385Attachment 22386
Oh I forgot , I used hickory for the smoke.

I basted each piece of bologna with Jeff's finishing sauce! MMMMMMM!!!
Attachment 22387Attachment 22388
By slicing the bologna I think it allowded the smoke to penetrate into each piece all around,instead of just on the outside, like my first try ended up.Attachment 22389
Everything was awesome...the cheese lasted 3 weeks.I used the last of it in a chicken philly fattie. The bologna was gone in a week and a half!

Thanks for takin' a look!
SOB

 

[DanMcG]

looks great ... thanks for sharing the Q-view

 

[mballi3011]

Man that looks great there ohio butcher. I like smoked bolonga and then povolone.

 

[smokingohiobutcher]

mballi,
The provolone is moving into my #1 pick for smoked cheeses. So far I've only used hickory,but I just recieved some alder from desertlites and might try some different cheeses with that smoke.

 

[cajunsmoke13]

now that looks awesome....

 

[the dude abides]

Chesse is on my "must do" list once the outdoor temps cool down. This looks great. Nice work!

 

[bigbaldbbq]

They both look great. Good job.