Smoked Bologna

[LarryWolfe]

This adds a twist and a lot of flavor to ordinary bologna.

2lb Beef Bologna Ring (Ask for it in the Deli Dept of your local grocery store if you don't have a good Deli available)
Yellow Mustard
Wolfe Rub Bold or Wolfe Rub Original
Scored the bologna and rub with mustard and then a liberal coating of rub

Smoke indirect at 225* for approximately 2 hours or until a nice crust has formed on the outside. Cool, wrap in plastic wrap and refridgerate overnight for best results.

 

[pacanis]

That's how I do mine... aside from using your rub
I like it cubed with crackers and cheese. Or thin sliced in sandwiches, but I can only eat so many smoked bologna sandwiches in one week before I start tiring of them...

I think I smoke mine longer, as the score marks are opened more.

Nice pics, Larry. I just might throw a chub on the smoker next week when I'm makin' bacon

 

[LarryWolfe]

Vacuum seal and freeze it!! I love the smoked bologna sliced and pan fried with and egg on white bread!! YUM

 

[pacanis]

BTW, if you got a bacon write-up, now would be a good time to post it. I'm picking up my pork belly in a couple hours.

 

[pacanis]

Vacuum seal and freeze it!! I love the smoked bologna sliced and pan fried with and egg on white bread!! YUM

Oh yeah! Great idea. I'll bet it would make a great hash, too
I hadn't thought about using it with breakfast.

 

[LarryWolfe]

BTW, if you got a bacon write-up, now would be a good time to post it. I'm picking up my pork belly in a couple hours.

I have never done bacon before. I have many friends that do it and it's wonderful, but I've never done it. Now I want bacon!

 

[pacanis]

I have never done bacon before. I have many friends that do it and it's wonderful, but I've never done it. Now I want bacon!

If I can get this bacon to come out I may start raising my own pigs