Smoked Bologna

[BGKYSmoker]

Getting a chub of all beef bologna all ready for smoking.

Made my own rub and PYM for the binder.

Smoker at 225* for 2.5 hours then put some sauce on it.

 

[JLeonard]

Oh man that is something I havent done in a long time! In for the finish.

Jim

 

[jcam222]

Yum! I had some slices that needed used up so threw them on the Weber kettle with burgers last week. So good.

 

[BGKYSmoker]

Had to open the vent some, cuts not opening yet.

Now looking better, Applied some hunters pride bbq sauce on for first coating.

 

[BGKYSmoker]

Here we are kids.

Rested for an hour before slicing, half goes to daughter and her family.

 

[02ebz06]

So, is that going to be for sandwiches ?

 

[gmc2003]

I've never smoked a chub before. Only slices, but I must say that looks terrific.


Point for sure
Chris

 

[SmokinEdge]

I can’t get those anymore, no place carries them so I have to make my own chubs. No big deal but yours looks delicious. Love some smoked/bbq bologna. Nice work.

 

[BGKYSmoker]

I have a KY food handlers cert.

Lots of farm equip up and down the rd.
Harvest season is coming up and we are rural with farms around us.

Think I may put the easy up out and couple tables and do more chubs and a sign.


Smoked bologna sammiches $3 with chips and a soda $4.25

 

[SmokinEdge]

Smoked bologna sammiches $3 with chips and a soda $4.25

Unheard of in todays economy. But very refreshing, by all means do it and I wish you success.

 

[mike243]

I have smoked a bunch over the years but if I have room prefer slices now, i will vac pack enough for lunch for a week and then freeze

 

[JLeonard]

Sammich with a slice of melted cheddar, slaw and a dash of bbq sauce I’d gladly pay ya $5.00 for it! Heck I’d double that and pay $10!

Jim

 

[mike243]

Im going to get some pipe and punch a hole or 3 through the middle next time I do a log, push the plugs out and smoke them for cracker bites, pvc thin wall and a wash job should do the trick

 

[801driver]

Looks good whole or sliced. I slice chubs into about 3/8 in slices and coat with bbq sauce. Put them on the smoker grates with a pretty, hot fire until they start to singe and flip them over for a couple min to seal the other side. I used to use Fricks, but they stopped making the large chubs. Switched to the Armor German when I can find it, little expensive, but good. Thanks for posting.

 

[BGKYSmoker]

Im going to get some pipe and punch a hole or 3 through the middle next time I do a log, push the plugs out and smoke them for cracker bites, pvc thin wall and a wash job should do the trick

Great idea.

Going to do that on my next, use my 1.5" od stuffer tube from my 20lb stuffer to make the hole.

 

[BrianGSDTexoma]

That looks good. Those chubs have gotten pretty $$ around here.

 

[radioguy]

I smoke bologna many occasions. It's a simple way to impress.
Try a slice of pepper jack, sweet onion, and pickle chips on a fresh bun.



RG

 

[6GRILLZNTN]

I really need to get some casings to make some chubs of Bologna, and then smoke it. Like everything else, all beef bologna has become very pricy. I do love me some lonie sammies.

 

[mneeley490]

The only store near me that sold chubs got bought out several years ago, then closed. Since then, I haven't been able to find any.

 

[Mattmilw]

When I'm in the mood for this, I go to the deli counter at my local grocery and ask them to slice a hunk off their chub. Usually a pound, pound and a half. Comes in around $10. Smoke it along with whatever else I'm doing. Satisfies that itch.