smoked bologna recipe electric smoker

Then tie the loose ends together and hang on smoke sticks. This will act as a binder to adhere the seasoning to the outside of the meat.

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I decided to give smoked bologna a try.

. This way everything in the smoker has more carry over heat. Remove the bologna from the smoker and let cool. Bologna chub 4 tbsp yellow mustard 1 cup brown sugar 4 tsp soy sauce Worcestershire sauce.

Avoid opening the smoker door to check on the meat because that allows smoke to escape. Remove the stem core and seeds from the peppers and slice them up into strips as shown. Light the charcoal with a propane torch.

Smoke the deer bologna for about eight to 12 hours. Your Cart is Empty. Making Smoked Bologna Preheat your smoker to 225F107C Score your bologna sausage on all sides in a criss-cross pattern Coat your sausage in mustard and apply your chosen rub Smoke your bologna sausage for around 3 hours Remove the sausage from the heat coat in BBQ sauce return to the smoker.

Smoked and barbecued in a. Then coat the entire roll with the Sazon Con Todo seasoning or the bbq rib rub. Smoke the bologna either directly on the rack or in an aluminum baking tray at 240 for 3-4 hours.

Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeffs rub. Season chub generously in Texas Rodeo Rub. Place in a 225F smoker for about 2 hours using pecan or your favorite smoking wood.

Preheat grill or smoker to 250 F. Place the bologna on the smoker rack and smoke for 2 to 3 hours. Score bologna in a cross hatch pattern on all sides about 18 thick.

Place the wood chips in the smoker and set the temperature to 140 degrees Fahrenheit. If you dont have sausage hooks in your smoker lay the bologna flat on the smoker racks. 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.

Place the bologna directly on the middle rack of the preheated smoker. I used Heinz Memphis Sweet. Put sausage in smoker turn smoker temp down to 110 F vent wide open One hour later start smoke and raise temp to 120 F.

Rub the mixture all over the bologna getting into the grooves. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern. Warm up the smoker to 160 F you will lose a lot of heat while loading.

Remove the bologna from the smoker and let it rest for a full 5-10 minutes on a waiting cutting board. Using a basting brush or clean paint brush coat entire chub in a layer of yellow mustard. Smoked and barbecued in a Masterbuilt Electric Smoker on 250 degrees for about 4 hours.

Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees. Hang at room temp till casings are dry. Lay the bologna roll-up on a plank one flat side down for great presentation and to keep the cream cheese mixture from oozing out too bad.

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. Slice the bologna for sandwiches or cube the meat and serve it with toothpicks as an appetizer. Slice the onion into pieces.

When its finished remove the twine slice into 12 inch pieces and serve. Smoke for about 4 hours refilling the wood chips every 45 minutes. Brush the entire log with yellow mustard.

In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard. Remove the torch and turn on the BBQ Guru close the firebox door and bottom vents and adjust the stack to 14 inch open. Ingredients 4 lbs.

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