smoked sweet bologna recipe
Score the meat by slicing about 12 inch deep horizontally and again vertically. Once everything is in the grill and set up close the lid and begin cooking until it the rub starts to set up on the smoked bologna.
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After slicing the bologna get your mixing bowl and your BBQ rub of choice.
. Then you will want to smoke the bologna for 3 hours around 225 degrees. It was developed on our 100-year anniversary with some brown sugar to sweeten the spice blend. You may also choose to use only 8090 percent lean ground beef.
Lets go ahead and get the obvious recipe out of the way the good old-fashioned fried bologna sandwich. Im using 4 parts ground beef 3 parts pork sausage substituted for ground pork and 4 parts ground venison. Using the Smoked Bologna cut into one inch cubes.
They actually make charcoal though with those same flavors so you could always use those too. The bologna is already cooked so we are amping up the smokiness. With the Camp Chef Woodwind 24 set up place the pork loin into the pellet grill using the top rack.
Our Double Smoked Sweet Bologna is what some call the candy of Lebanon bologna. Score your bologna sausage on all sides in a criss-cross pattern. Heat smoker up to 350 degrees and place aluminum pan over the grill grate and cook for 15 minutes stirring every couple of minutes.
The main reason I used this rub was because it has a good base of sugarbrown sugar. Add some wood chips or wood chunks for additional smoke flavor. Add Rub to a Mixing Bowl.
For this recipe I used Tennesse Mojo BBQ Rub. Depending on your condiment preferences you may need nothing more than bologna bread and butter for frying. Remove the sausage from the heat coat in.
Coat your sausage in mustard and apply your chosen rub. Give the bread a quick toast as well. Instructions Preheat the smoker to 225 degrees.
This would be considered. Once you have your smoker ready to go based on how yours is made and setup. Slice the bologna chub in a cross-hatch pattern.
Preheat your smoker to 225F indirect cooking. Preheat your smoker to 225F107C. This should take around 3 35 hours.
This should take around 3 35 hours. The trick to getting the perfect fried coating is how you cut the meat. Once everything is in the grill and set up close the lid and begin cooking until it the rub starts to set up on the smoked bologna.
Good frozen for 8 months Once you make one batch you can modify it to suit your tastes. In a medium bowl combine the brown sugar garlic powder onion powder ground mustard ancho chili powder. Crank the heat up to 400ºF 204ºC and throw them on there to get some grill mark action going.
If youre using only venison I would add 1020 percent. Combine the bologna chunks and the BBQ sauce mixture together using your hands to make sure everything is lightly covered. You can cold water if you like Freeze that you dony use right away.
After two hours increase the temperature to 325 degrees F and cook for another 60-90 minutes. Add the bologna to cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. Allow bologna to cool then remove the casing.
With the Camp Chef Woodwind 24 set up place the pork loin into the pellet grill using the top rack. When the bologna is ready pull it off the smoker and slice it into thick round slices. Finally remove the bologna from the smoker and let it sit for ten minutes before slicing and serving.
Smoke your bologna sausage for around 3 hours. Place the bologna on the smoker grill and smoke for two hours. After our signature 3-day smoke in the smokehouse its cooled and smoked for an additional half day.
Prepare the bologna by removing any packaging or casing.
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