Smoked Bologna

[TNJAKE]

Hey again. Down here in my neck of the woods you can go to about any bbq restaurant and order a smoked bologna sandwich. Its common practice to just pick up a chub of store bought bologna, score it,slather in mustard and apply rub. Then smoke it. This batch is actually for an older friend of mine who grew up treating this and still loves the stuff. So here goes.....

Started out with just a regular chub of bologna you can find at any grocery store. This one is 10lbs

Cut it up into 4 pieces that way I can have more end pieces(I'll get to that later). Score it all over so you can get rub deeper and allow for better smoke penetration. Then apply rub all over. I used butt rub because it's kinda spicy. Dont really care for it on much else.

Then onto the smoker at about 200° for 4 hours using pecan. I'm not looking for a certain IT so I dont even check. I'm looking for color and a crunch like surface.

The 2 pics above are about 2hrs in

And here it is. Turned out great. Nice smoke ring and tons of bbq flavor.

Its cooling so I will slice it later and vac seal it all. 4 thick slices per including 1 end piece in ever bag. It's the best piece lol. Down here we put a thick slice on a piece of Texas toast. Slather of bbq sauce, cheese,lettuce, tomato, onion and pickle.

A true southern delicacy!

 

[gmc2003]

Looks real good Jake, I grew up eating fried bologna sammies and loved them bologna boobs. I'll have to give this a try.

Point for sure
Chris

 

[tx smoker]

Wow Jake, that looks great. If you hadn't told me, I would have thought it was a ham I have not had decent bologna in a LONG time but after seeing this, I may just have to create some of my own. That just looks too good not to have on hand...and I love fried bologna for breakfast.

Robert

 

[DanMcG]

Nice work on an old classic bud

 

[buzzy]

Jake that is great looking pieces of bologna. Also like how deep you cut it. I've had deli sliced fried bologna sandwich but never thick & smoked. I take it you reheat for sandwich.

 

[TNJAKE]

Jake that is great looking pieces of bologna. Also like how deep you cut it. I've had deli sliced fried bologna sandwich but never thick & smoked. I take it you reheat for sandwich.

Thanks buzzy. I score probably 1/4 in. Dont go too deep or it will be hard to slice. When I slice these up I probably slice 1/2-5/8in thick. 10lbs is probably 32 slices(I'll post sliced and vac seal tomorrow) and yeah just heat in a skillet or throw on a grill to reheat. We do sandwiches and also fry some up for biscuits

 

[jcam222]

Man I wish I could have some of that for supper!! Always loved fried bologna and I have to think nice big thick smoked pieces are even better. Great stuff!

 

[HalfSmoked]

Nice cook Jake.

Warren

 

[TNJAKE]

30 slices vac sealed and ready for delivery to a friend

 

[TNJAKE]

Looks real good Jake, I grew up eating fried bologna sammies and loved them bologna boobs. I'll have to give this a try.

Point for sure
Chris

Thanks chris. You wont be disappointed

 

[TNJAKE]

Wow Jake, that looks great. If you hadn't told me, I would have thought it was a ham I have not had decent bologna in a LONG time but after seeing this, I may just have to create some of my own. That just looks too good not to have on hand...and I love fried bologna for breakfast.

Robert

Thanks robert. It does look like hams lol. Give it a try. It's cheap and delicious!

 

[TNJAKE]

Nice work on an old classic bud

Thanks dan!

 

[TNJAKE]

Man I wish I could have some of that for supper!! Always loved fried bologna and I have to think nice big thick smoked pieces are even better. Great stuff!

Oh yeah smoked kicks it up about 100 notches. Give it a try andthanks for the like

 

[TNJAKE]

Nice cook Jake.

Warren

Thanks Warren appreciate it

 

[yankee2bbq]

Nice! I’m going to have to try this!