Hickory = Bologna?

Discussion in 'General Discussion' started by bgerog, Apr 24, 2014.

  1. Hickory smoke and I have a rocky relationship. I have been smoking now for a number of years and I love to experiment with all kinds of different woods but am by no means an expert. Having read a number of posts on this forum, and enjoyed it, I decided it was time to get some response to this nagging question....do manufacturers use hickory to smoke the meat that becomes bologna?

    The reason I ask is that I find when I use hickory in my smoker I am always reminded of the taste of bologna....this is not necessarily a good thing when I am tearing apart a roasted chicken.

    Thoughts?
     
  2. Yes there are a lot of manufacturers that do use hickory. Warrington Farm Meats which is about an hour from me specializes in hickory smoked meat & they sell an awful lot of their hickory smoked bologna...
     

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