smoked bologna recipe electric smoker
Add two fistfuls of dry smoking wood chips every hour. Next set the temperature of your smoker to 250 degrees or you could use a smoker thermometer to get a more reliable and accurate reading of the temperature.
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Fill the water pan with a cheap can of beer.
. Place the bologna on the smoker rack and smoke for 2 to 3 hours. I like using hickory wood chips for this recipe but if you prefer you can use Pecan or Beech as well. Then add liquid to maintain moisture as required.
Remove the bologna from the smoker and let it rest for a full 5-10 minutes on a waiting cutting board. Slice the bologna for sandwiches or cube the meat and serve it with toothpicks as an appetizer. Next mix together the seasonings for the rub in a small bowl.
Carefully cut ¼ deep slits along the sides at about one inch intervals to form a diamond pattern. Slice the bologna chub in a cross-hatch pattern. Mix in seasonings till sticky.
Since the bologna is already cooked everything youll do for this smoked bologna recipe is for flavor. I decided to give smoked bologna a try. Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood.
Remove the torch and turn on the BBQ Guru close the firebox door and bottom vents and adjust the stack to 14 inch open. Place the bologna on the smoker grill and smoke for two hours. Make sure that the vent on the smoker is ¾ open.
Remove the stem core and seeds from the peppers and slice them up into strips as shown. Add beer or water to bottom of pan for added moisture. 1 tsp cure 1 Directions Slice meat in strips that will fit down the throat of your grinder and partially freeze.
PREHEAT YOUR PELLET GRILL Your pellet grill should be between 225-240 F so it produces a lot of smoke. Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees. Directions Preheat your smoker to smoker to 225F.
Set the smoker to 240 and smoke the bologna either directly on the rack or in an aluminum baking tray for 3-4 hours. While the smoker is. When the wood is ignited and producing smoke place bologna in the smoker or grill and smoke until outside has darkened 2 to 3 hours.
As the bologna smokes it will separate along these slits. 2 Prepare Your Sausage Score your bologna sausage on all sides in a criss-cross pattern. Place in shallow pan opposite the hot coals in a 225-300f grill.
Sprinkle the rub over the entire chub. In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard. Make sure to cover the two ends as well.
We recommend using hickory or oak as they will provide a great smokey aroma for the sausage. Mix all dry ingredients in ice water till dissolved place in fridge. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern.
Fire up a smoker or grill to 225F 105C adding chunks of smoking wood chunks when at temperature. Then cover the outside of the bologna with a layer of mustard. Grind partially frozen meat through 6mm plate.
Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeffs rub. Cook for 3-4 hours Remove smoked bologna from the smoker or grill and allow it to cool. Slice the onion into pieces.
Cut slits in top of the Bologna roll as shown to allow proper seasoning. Smoked and barbecued in a Masterbuilt Electric Smoker on 250 degrees for about 4 hours. Rinse and soak casings in warm water with a splash in vinegar set aside.
TIPS FOR SMOKING BOLOGNA-Hit up your deli counter to buy bologna as a whole chub opposed to pre-sliced-Remove any exterior packaging or red wax from the ou. Place the bag into the fridge overnight if possible to let all of the flavors meld together or at least for a couple of hours. First preheat the smoker to 180 degrees F.
SCORE THE BOLOGNA LOG. Rub the mixture all over the bologna getting into the grooves. Rub the mixed ingredients all over the bologna.
Coat with prepared mustard soy sauce and brown sugar. Then sprinkle the rub mixture over the mustard layer. Once you have all of your supplies and ingredients together its time to cook your smoked bologna.
Remove the torch and turn on the bbq guru close the firebox door and bottom vents and adjust the stack to 14 inch open. 1 Preheat Smoker Preheat your smoker to 225F107C and prepare your wood chips. Combine the BBQ sauce and mustard together and rub it liberally on the bologna.
Remove from smoker let cool for 5 to 10 minutes then slice and serve.
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