I've been watching businesses making this on TV shows, as it seems popular down south. Anyone care to share some info on the process- time, temps, etc, it'd be much appreciated. Take care of yourselves and be safe.
Not to brag but we have excellent cold cuts, do to our immigrant past- Polish, Czech, German, Italian. Thanks for the quick reply and attached pics with instructions. Will definitely give it a try.Smoked Bologna
Hey again. Down here in my neck of the woods you can go to about any bbq restaurant and order a smoked bologna sandwich. Its common practice to just pick up a chub of store bought bologna, score it,slather in mustard and apply rub. Then smoke it. This batch is actually for an older friend of...www.smokingmeatforums.com
Oh shoot! now theres something else to add to the list!Have your tried smoking Spam before? Pretty popular in places too
Same here. I regularly get Amish garlic bologna and that stuff will blow people's minds. Also a big fan of some well done bobo for breakfast.Not to brag but we have excellent cold cuts, do to our immigrant past- Polish, Czech, German, Italian.
Yes. Growing up, broiled spam slices, topped with cheese. Put on your favorite bread and listen to your arteries harden up.Have your tried smoking Spam before? Pretty popular in places too
Thick cut for me thanks.OK, now to cause a major discussion. Thin or thick cut? In all honesty, I'm a thin cut guy. All opinion's are welcome.
That's what's great about this discussion. Ideas from all over getting our food ideas going. Planning already for food bologna paradise?????For breakfast I like to fry the smoked bologna. Put it on a biscuit with cheese, mustard and pickle. That's also how I eat my sausage biscuits