Smoked Bologna
Transform your sandwiches with a smoked bologna recipe featuring a simple yet flavorful mix of brown sugar and BBQ sauce. This combination creates a caramelized exterior, adding a delicious twist to your classic bologna sandwich.
Ingredients
- 1 4 kg bologna chub
- 3 to 4 tablespoons yellow mustard
- ½ cup packed brown sugar
- ¼ cup BBQ rub
Instructions
- Preheat your smoker to 225f.
- Meanwhile, prepare the bologna chub by scoring 1/4 - 3/8" cuts into the outside. This can be done in a checked or crosshatch pattern. These score marks will help to hold rub on the bologna, they will also spread open during cooking allowing better smoke penetration.
- Rub the entire chub, including ends with 3 to 4 tablespoons yellow mustard.
- Mix the ½ cup packed brown sugar and ¼ cup BBQ rub in a medium bowl, then sprinkle it on the bologna. Avoid rubbing at this point, as too much handling will pull the rub off the bologna.
- Smoke the bologna directly on the grate for your smoker at 225f for 3 - 4 hours, or until the rub is a deep brown and crispy.
- Remove the chub from the smoker and allow it to cool on a cooling rack for at least a few minutes before slicing.
Notes
Storage:
If you need longer-term storage, you can either slice the chub into smaller chubs or use a meat slicer to make sandwich slices and freeze in reasonably sized portions. Vacuum sealed bologna will keep in the freezer for 6-12 months.Batch information:
This recipe can be halved or doubled, easily! We used a 4 kg bologna chub (nearly 9 lbs, for our American friends). This makes A LOT of smoked bologna, but somehow it always disappears. Between gifting chunks to friends and family to the kids' lunches, it gets eaten