Smoked Bologna
6 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon brown sugar
- 2 teaspsoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon cayenne powder
- 1 log (3-4 pounds) bologna
- 2 tablespoons yellow mustard
- ½ cup BBQ sauce
Method
- In a small bowl, combine brown sugar, garlic powder, onion powder, and cayenne. Set aside.
- Preheat the smoker to 225°F/107°C.
- With the help of a sharp knife, carefully unwrap the bologna to remove the outer layer. Then with the knife score the bologna to create diamond shapes on all sides.
- Spread the mustard all over the bologna, then season with the prepared seasoning.
- Place the bologna on the smoker over indirect heat, and smoke for 3-4 hours or until the internal temp is 165°F/74°C and a nice bark is formed but not until it becomes black. During the last 30 minutes, brush with BBQ sauce.
- Slice and serve in sandwiches.