Smoked Bologna??

[harleyguy]

Has anyone smoked a chub of bologna? If so, I would appreciate some tips/advice. Thinking of doing one tomorrow. Thanks.

 

[cowgirl]

I like smoked bologna... here is a link to some I did awhile back.
http://www.smokingmeatforums.com/for...ad.php?t=75772

I've tried scoring the bologna and also just making holes in the bologna to let the smoke in. I prefer the scored method.

If you haven't tried it, spam is a good one smoked. I was not a spam eater until I started smoking it.

Spam smoked and sprinkled with a brown sugar/cayenne mix, then spritzed with whiskey...

 

[smokeguy]

I've done some too leaving some whole for slicing later (I cut it into about a 3-4" chunk to smoke) and sometimes diced for snacking. Flavored and just straight into the smoker. It's all good!

I still haven't been able to make myself try Spam yet though!

 

[chisoxjim]

Ive smoked some rings of bologna, turned out real good.

also as cowgirl mentioned Spam off the smoker is great.

 

[rp ribking]

Harleyguy,

Looks like cowgirl has had some practice at this. I bought a 3lb chub and was wondering how to smoke it and now I have found out. I'll try slicing it and see how that turns out.

RP

 

[silverwolf636]

I used to work for Troyer's Trail Bologna in Dundee, Ohio. It's pure smoked with hard woods. It's the only bologna I will eat cause I know what goes in their meat. You can get it in the 1.5 inch diameter for cheeses or the log for sandwiches. It's only sold in Ohio; it maybe only in eastern ohio.
Get some good quality beef and cut it up in chunks then throw it in a food processor along with your spices you want to add. Make sure you process it down to about the thickness of mud. Get your sausage maker out and the coligen (the housing for the bologna. can't remember the exact name) and start makin links. Smoke it bout 250 until it reaches 160 internal temp and have at it.

--ray--
(0||||0)