Anyone ever smoked bologna?

Discussion in 'General Discussion' started by radio, Apr 7, 2015.

  1. radio

    radio Smoking Fanatic

    A friend of mine had a 3 pound chunk of cheap beef/pork/chicken bologna and asked me to smoke it for him.  I cut it in half, coated it with a bit of canola oil and applied as much rub as i could get to stick and took it to 160° IT using well seasoned white oak wood in the stick burner.

    I snitched a small piece for a taste test and it wasn't bad at all.  He was very happy with it and said it made great sammys and was a big improvement over the unsmoked product.  Kinda makes me want to try it with some good quality all beef bologna.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member

    radio you did the right thing, I think if you score the outside you will get more rub and smoke into it.
     
  3. radio

    radio Smoking Fanatic

    Thanks.  I did think about scoring it, but was unsure how it would hold together.  I think if I do it again, I will cut it into "steaks" a couple inches thick and score the top about 1/2  to 3/4 of an inch deep.

    I often smoke a can of Spam to have as a snack while waiting on brisket or pork butts to cook and have always scored those with great results.
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Last one I did I used the diamond pattern Not to deep it will take on more flavor.
     
  5. zeroids7

    zeroids7 Newbie

    Scoring will yield good results if the thickness is just right, if it's too thick sometimes the middle part tends to be undercooked. Goodluck on making it and tell us how it goes!

    ________________________

    Brygget  - eat drink and be merry
     
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Isn't most bologna, either deli style or ring, already smoked and cooked? I would think you could smoke at a lower temp for a longer time as well.
     
  7. ak1

    ak1 Master of the Pit OTBS Member

    It's cooked, but I don't think it's smoked.
     
  8. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Most are lightly smoked from what I've seen.
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Making from scratch. Probably start with the lenpoli recipe first. I prefer the Midwest style ring bologna I grew up eating. Don't care for the PA style.
     
  10. Do you score the entire chub, or just the ends?
     
    Last edited: May 5, 2015
  11. tropics

    tropics Smoking Guru SMF Premier Member

    Score the entire chub no sense in having only the ends smoked.
     
  12. Thank you, Tropics. I appreciate your input.
     

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