Anyone got any advice for these?

[SmokinVOLfan]

Snatched a couple bologna chubs on clearance the other day. Everyone has always told me they are awesome smoked but I’ve never done it.

Most of the threads I’ve found are on making bologna and not smoking store bought.

Was thinking maybe low and slow 225 for 2-3 hours since obviously it’s already cooked. Spicy mustard then a pork rub?

Shaved thin on the meat slicer or hand cut thicker slices?

Thanks for any tips you may have!

 

[Winterrider]

Sounds like that plan would work. Even just a cold smoke may be good. Let us know the results.

 

[Preacher Man]

I think I'd go lower for longer to get more smoke penetration.

200° for 3-4 hours.

 

[radio]

I have smoked a few chunks and it can be great if done right. I found I like more smoke than a whole chub can take on, so I diamond score the outside 1/2 to 3/4 inch deep, cut in roughly one pound chunks, coat lightly in yellow mustard and coat all over in Jeff's rib rub. I smoke at 260-280° in my stick burners just because that is where they like to run with out fussing with the fire. I never checked internal temps, but the scores will open up somewhat about the time it is just right. Just a guess that happens around 160° IT

 

[ravenclan]

I smoke mine at 220-225 degree's for two hours no rub or seasoning needed but you can if you want. Then slice at about 1/4" thick. I also smoke the smaller bologna "logs" then cut them in slices and put on crackers with other toppings.

Smoked Bologna and smoked hotdogs , I do when my buddies and I do overnight smokes as something to snack on during the smoke.

 

[chef jimmyj]

Think Double Smoked Ham. Mustard and Rub, with or without a Glaze at the end. Crisscross score it 1/2"deep, to really get the flavors in. Slicing is your choice. I have had it cut a 1/2" thick and grilled like a burger on a roll with LT&O or hand sliced 1/8-1/4" and stacked with BBQ Sauce and Coleslaw. Both are good. My favorite for leftovers and Bologna in general, is sliced thin and pan fried till brown, then piled high on a Ciabatta Roll with a ton of Fried Sweet Onions. I eat one a week with Half Sour Garlic Pickles and Jalapeno Kettle Chips...JJ

 

[foamheart]

I love Bologna chubs! We BBQ them when the freezer is bare of country sausage to throw on the grill when cooking. Use a utility knife so you get good equal scoring and diamond score the chub like a ham. Low temp the bologna will expand, too hot you'll get pieces. When it opens up really pretty, douse it well with your BBQ sauce and move further away from the heat so it can caramelize a little. DON"T tell the women or kids about it, its for the guys doing the cooking. OMG Its good! Cold beer and BBQ'd bologna, your wife will make you sleep in another room......LOL Its so good.

 

[HalfSmoked]

Sounds like you have some good suggestions here. Waiting to see a finish product.

Warren

 

[kit s]

I would assume you mean something besides a sandwich...sorry just could not resist.

 

[sdkid]

This was the topic of Jeff's Thursday newsletter a few months ago.

https://www.smoking-meat.com/january-31-2013-smoked-bologna-great-superbowl-food

 

[Murdy]

Smoked Bologna and smoked hotdogs , I do when my buddies and I do overnight smokes as something to snack on during the smoke.

Have you done natural casing? if so, how did they come out and have you done anything else in a casing that was already cooked?

 

[ravenclan]

Have you done natural casing? if so, how did they come out and have you done anything else in a casing that was already cooked?

We do a lot of the fully cooked cheese, jalapeno, brats that are fully cooked also for snacking. smoke at 225 degrees for about an hour.

 

[mike243]

put slices down the length of it about every 1" rub with mustard and your favorite rub,smoke 2-6 hrs ,the cuts open up well for more smoke

 

[gmc2003]

Slice to about an 1/8" and pan fry. Bologna boob sammies with melted cheese are great. Or you can slice them a tad thicker and make sliders.

Chris

 

[SonnyE]

I would cold smoke, then if you want it warm or hot, heat it as desired.
It's already Ready to Eat, so it doesn't need hot smoking.
But hey, it's your bunch-a-bologna, enjoy!

 

[johnmeyer]

As someone else suggested, do a search for "double smoked ham," which is all about taking a fully-cooked store-bought ham and adding more smoke to it. There are quite a few threads on this subject, but none is as widely read as the epicly long thread started by Bear many years ago:

Double Smoked Ham (Bear Style)

 

[HalfSmoked]

SmokinVOLfan Thanks for the like it is greatly appreciated.

Warren

 

[SmokinVOLfan]

Thank you for all the responses and ideas! Def gives me some options. Going to try to smoke them tomorrow so I’ll let y’all know how they turn out. Probably going to do them in my MES40 can keep the temp lower than in the smoke vault.

 

[ravenclan]

Thank you for all the responses and ideas! Def gives me some options. Going to try to smoke them tomorrow so I’ll let y’all know how they turn out. Probably going to do them in my MES40 can keep the temp lower than in the smoke vault.

Don't forget to take pics!!

 

[SmokinVOLfan]

I ended up having to put these in the freezer as I haven’t had time to mess with them. But very soon! Pics for sure