smoked bologna recipe electric smoker
Place in shallow pan opposite the hot coals in a 225-300f grill. Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood.
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Fire up a smoker or grill to 225F 105C adding chunks of smoking wood chunks when at temperature.
. First preheat the smoker to 180 degrees F. Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeffs rub. Smoke for at least 2 hours.
Since the bologna is already cooked everything youll do for this smoked bologna recipe is for flavor. Mix all dry ingredients in ice water till dissolved place in fridge. 1 tsp cure 1 Directions Slice meat in strips that will fit down the throat of your grinder and partially freeze.
Once you have all of your supplies and ingredients together its time to cook your smoked bologna. 2 Prepare Your Sausage Score your bologna sausage on all sides in a criss-cross pattern. Cook for 3-4 hours Remove smoked bologna from the smoker or grill and allow it to cool.
SCORE THE BOLOGNA LOG. Rub the mixture all over the bologna getting into the grooves. How to smoke bologna in electric smoker.
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. Slice the bologna chub in a cross-hatch pattern. Gather the ingredients for your Barbecue Rub.
Grind partially frozen meat through 6mm plate. Then sprinkle the rub evenly out all over pressing in if needed to adhere. Using the tip of a sharp knife cut into the bologna about 12 inch thick in a square pattern on all sides of the bologna3.
Directions Preheat your smoker to smoker to 225F. I like using hickory wood chips for this recipe but if you prefer you can use Pecan or Beech as well. PREHEAT YOUR PELLET GRILL Your pellet grill should be between 225-240 F so it produces a lot of smoke.
Place the bologna on the smoker grill and smoke for two hours. Once youve scored the bologna liberally rub the chub down with the mustard sauce. How long do you smoke Bologna in electric smoker.
Coat with prepared mustard soy sauce and brown sugar. Then sprinkle the rub mixture over the mustard layer. I decided to give smoked bologna a try.
Remove the stem core and seeds from the peppers and slice them up into strips as shown. Depending on your smoker type get the charcoal or burner lit and set the temperature range to 225f. In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard.
This recipe calls for a two-part rubmarinade. While the smoker is. Fill the water pan with a cheap can of beer.
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. Smoke the bbq bologna chunk for about 45 minutes and then transfer it to a large sheet of heavy duty aluminum foil. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern.
Then cover the outside of the bologna with a layer of mustard. Next mix together the seasonings for the rub in a small bowl. We recommend using hickory or oak as they will provide a great smokey aroma for the sausage.
Rub the mixed ingredients all over the bologna. 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. Return it to the smoker for another 45 minutes.
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. Add beer or water to bottom of pan for added moisture. To prepare your smoked bologna take your full 5-6lb approx and score into it in a diamond pattern about 14 -12 inch deep.
Place the bologna on the smoker rack and smoke for 2 to 3 hours. Slice the onion into pieces. Coat the bologna with the Bologna Binder and then coat the Bologna using the BBQ Rub.
Mix in seasonings till sticky. Next apply a coating of dijon mustard and then season it using our Postal Barbecue ORIGINAL. Cut slits in top of the Bologna roll as shown to allow proper seasoning.
Remove the torch and turn on the bbq guru close the firebox door and bottom vents and adjust the stack to 14 inch open. Remove from smoker let cool for 5 to 10 minutes then slice and serve. Smoked and barbecued in a Masterbuilt Electric Smoker on 250 degrees for about 4 hours.
1 Preheat Smoker Preheat your smoker to 225F107C and prepare your wood chips. Once the smoker is up to temp you can add your wood chips or chunks but for now just let the smoker get to temperature. Make sure that the vent on the smoker is ¾ open.
Glaze the smoked bologna with your favorite BBQ sauce and then loosely wrap up the foil to create a loose tent around the bologna. Rinse and soak casings in warm water with a splash in vinegar set aside. Set the smoker to 240 and smoke the bologna either directly on the rack.
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