Smoked bologna

Discussion in 'Pork' started by piggeater, May 13, 2014.

  1. Well...I want to try my hand at this but not sure how long or what size bologna to go with. I ate some smoked bologna on a biscuit the other day and wanted to make some myself.

    Any ideas on size, time and temp?
     
  2. nozzleman

    nozzleman Smoking Fanatic

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes , Piggeater.  I had my first long ago in Saginaw,Texas (on Saginaw Ave. in Ft Worth). This guy had a rotissiere set-up in his Gas Station and kept it turning and heating and adding sauce to it as it cooked. I got there around 2pm and he said it had been on since 6am. 

    He started with a full chub(10lb. or so) of Hormel Bologna (Brand does not matter, just a big piece or a whole Chub. No use in scoring it , push an icepick into it over and over to allow Sauce to get into it and flavor it . Sliced on Mrs.Bairds Bread and some Onion and Dill Pickles  and you have a great sandwitch. Enjoy . . .

    Stan...
     
  4. Thanks Stan and Nozzleman. Hope to give it a try this weekend. Will post results when I do.
     
    Last edited: May 14, 2014

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