I have a special smoke coming up this Friday and would like to smoke some balogna. I'm going to be buying it from the market and hopefully getting a 100% beef.
What types of balogna have members smoked before...ring....wheel???
What is a do-able size....???
Do you put a rub on it.....mustard and rub....or smoke it au-naturale???
How long on average to smoke and at what temp...???
Anything else I should be aware of.....???
Thanks in advance.....
What types of balogna have members smoked before...ring....wheel???
What is a do-able size....???
Do you put a rub on it.....mustard and rub....or smoke it au-naturale???
How long on average to smoke and at what temp...???
Anything else I should be aware of.....???
Thanks in advance.....