I’ve been reading about smoked bologna for a couple of months and thought I would give it a try yesterday.
First thing I did was take a 6 pound bologna chub and rubbed it down with olive oil and a good dose of Plowboys new beta beef rub.
Smoked the chub at 225 degrees with Wild Cherry wood until the internal temperature reached 165 degrees. Take a look at the “bark” on this bologna.
The smoke ring is just amazing.
The bologna is done and let me tell you, it tastes fantastic. I can’t wait to slice this up today and make myself a fried smoked bologna sammie!