Place bologna slices on grill and cook until browned and crisp on both sides, 2 to 3 minutes per side. Place it on the rack and close the door. Expect about 12-14 hours total cook time. Fire your BBQ smoker at 155 degrees F for the first few hours. Remove the bologna from the grate. Professional grade 76L stainless steel body design. Add the meat and mix it by hand or with a meat mixer until it becomes sticky. You're done for 3 hours just be sure to keep the fire going and the temperature at 225. I like to mix up what I think it will take to fill two casings, stuff the first one, and then add cheese to the rest. I’m using 4 parts ground beef, 3 parts pork sausage (substituted for ground pork), and 4 parts ground venison. Smoke with the lid closed for at least 3 hours, but up to 4 hours. Using an oven safe thermometer, insert into bologna, do not remove, Tip - not removing thermometer keeps the juices in the bologna; allows juices to stay in casing and not spray out, Once thermometer reaches 156°(F), remove bologna from oven and put in an ice bath to bring internal temperature 100°(F), remove from ice bath, Place on wire rack to dry for 30 minutes at room temperature, Place in refrigerator overnight for best flavor, Eat in 10 days or freeze for a later time, The Food Channel Presents Top Food Trends for 2020. Smoke the Bologna for about 3 to 4 hours. Again, I like variety, so we did some with cheese and some without. We made six rolls in four varieties. I use my Meadow Creek BX50 cabinet smoker to cook the bologna, because it works well for hanging. Don’t overdo the sauce; use just enough to coat the bologna. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer (I recommend the Thermapen for accurate internal temperature readings). Featuring PDI (proportional-integralderivative) controlled heating. Add a rating: Comments can take a minute to appear—please be patient! Just sprinkle it on evenly and then transfer carefully to the smoker. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor. Their seasonings come with a cure packet and instructions for mixing the proper ratio of seasoning, cure, and meat. This store does not carry any Lebanon-style bologna seasonings, but they have some delicious ones for ring bologna and summer sausage and a wide variety of casings and other meat processing supplies and equipment with online ordering. If you’re like me and don’t have your own grinder, ground meat from the grocery store and mixing by hand will give you great results. This should take approximately 2 ½ hrs depending on the weather conditions. To make crispy smoked bologna sandwiches: Light one chimney full of charcoal. For smoked bologna, I try to keep my smoker rolling between 225 and 250 degrees F. My favorite wood is typically oak or hickory because the bologna won’t be on the smoker for too long so I try and choose something a little bold. Continue cooking the meat until you reach an internal temperature of 155°F. It’s best to mix the meat and stuff the casings the day before you plan to cook it, because it can take a few hours, plus hanging time. Using the tip of a sharp knife, cut into the bologna about 1/2 inch thick in a square pattern on all sides of the bologna. PLace in preheated smoker at 165 degrees. Refrigerate it for eight hours or overnight. Hold it in any direction and the display automatically rotates right-side-up so you can read it in any position—in either hand, straight up or down; read temperatures without cocking your head. This is an easy recipe that I recommend if you have a new smoker or grill that you’re eager to use. After having smoked bologna, you’ll never think about a bologna sandwich the same way again! 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. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer (I recommend the Thermapen for accurate internal temperature readings). Stuffing by hand can be difficult, but having a second person helping is a major plus. Refrigerate the bologna in the casings overnight to let the cure and seasoning work their magic. The packs I use are usually for a larger batch than I make, so I use a digital scale to calculate how many grams of seasoning and cure I need for the meat I am using. No babysitting, no hassles, no checking, no worries. In a small bowl mix the bbq sauce and apple juice until incorporated. You may be more familiar with the southern-style bologna with a texture more like a hotdog. This is an easy recipe that I recommend if you have a new smoker or grill that you’re eager to use. Transfer to a roll and top with mustard barbecue sauce. Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños), Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce, 2 tablespoons of your favorite barbecue rub. Don't let all the possibilities out there confuse you. Enter your email address to subscribe to this blog and receive notifications of new posts by email. A few years ago a friend of mine asked if I would help them smoke some homemade bologna. Bologna is pre cooked so you can judge the completion based upon the color and flavor that you prefer. I use my ThermoWorks Smoke X4 to read my meats temperature. Now check your email to confirm your subscription. Smoke bologna until internal temperature reaches 145°F, 2 to 3 hours. Some HTML is OK: link, strong, em. Follow the instructions that come with your casings. If you’re new to making homemade bologna, it can look overwhelming. Let go of your childhood ideas of bologna and get ready for a fun and flavorful smoky twist! We reserve the right to delete off-topic or inflammatory comments. Tag @grillgirlrobyn on Instagram and hashtag it #grillgirlrobyn, Roasted Garlic and Lemon Carolina Mustard BBQ Sauce, Rum Pineapple Pork Ribs are Sweet and Tangy, **affiliate links have been used in this post. 1. Preheat your smoker to 230 degrees F. For this recipe I used mesquite wood to smoke with. Just enough to set the glaze. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Slice anyway you prefer and Enjoy! I’m using #8x20 fibrous casings (these are 20 inches long and end up with a diameter of 4.75 inches). 2. dry mustard 1/2 oz. -If you’re eating your bologna hot off the smoker, use a sharp knife to cut thick slices for awesome sandwiches or cube and serve with toothpicks. Health. If you’re using only venison, I would add 10–20 percent fatty pork, pork fat, or ground beef (70–80 percent lean). For example smoked lamb can be smoked hot and fast at 300-350° F for a shorter time period and come out with a better crust. Just need suggestions on rubs, cooking temp, internal temp, etc. The bologna is done once the internal temperature reaches 160 degrees. Add two fistfuls of dry smoking wood chips every hour. Meet Bradley’s New Hot Smoker! Make it your own, Mix well, add more high-temperature cheese if needed, Once mixed thoroughly it’s time to stuff the casing, Tip - Use a #36 sausage stuffer as your funnel to get the mixture in the casing, Use rubber gloves. Add your preferred wood for smoke- I added cherry wood. If you are wanting it sliceable, then around 190 is a better internal temp to shoot for. Pack the meat into the casing one small handful at a time, pressing out any air pockets as you go along. Bologna is usually a mixture of pork and beef and salt and spices put into a casing with the end result as sandwich meat. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer (I recommend the Thermapen for accurate internal temperature readings). Dissolve the seasoning and cure in the correct amount of warm water. These are the crispiest, most flavorful roast potatoes you'll ever make. Could all of you seasoned veterans out there give me some pointers on what to do. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Score entire bologna with a paring knife 1/2 an inch deep about every inch horizontally and vertically. Most people don’t know that it is actually a smoked sausage, and the name originates from Bologna, Italy where the American Bologna is the descendant of Italian Mortadella. Leave the stack open all the time. This will give the meat some texture. Follow my instructions and you'll find it's not very hard to smoke a batch of amazing meat for sandwiches and snacking. This should take approximately 2 ½ hrs depending on the weather conditions. Check the temperature of the bologna by inserting a meat thermometer into the middle of it. Measure out the appropriate amounts of meat. I am excited to share my homemade bologna recipe and help you step out and learn this fun art. This recipe is designed for the 5lb bologna tube that you buy at your local grocery store (pictured later in post). Hi, I'm Marlin Gingerich, Lavern's brother. Post was not sent - check your email addresses! She just bought a 3 lb log at the grocery store so that it all I have for my first attempt. I encourage women to learn to grill as it is a great way to create healthy, flavorful dishes… Read More…, Designed by Elegant Themes | Powered by WordPress, Bacon, Pork & Guinness Cassoulet (Dutch Oven Pork and Beans), How To Rotisserie Grill Chicken on a Weber Kettle, Green Mountain Grill Pellet Smoker Recipes, (I recommend the Thermapen for accurate internal temperature readings), Apricot Ginger Glazed Pork Tenderloin on the Big Green Egg, Everything “Big Green Egg” Series: Learn How To Use Your BGE Like a Pro, Grilled Rosemary Lemon Spatchcocked Turkey (How to Grill a Spatchcocked Turkey), Meatball Mummies for Halloween (Minion Meatballs for Anytime! Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. Keeps your hands clean, While adding the meat, squeeze out any air and pack down the meat to get the size of bologna you want, Once the casing is filled, twist to close and tie with twist band, Rinse off the outside of casings in the sink, Bake in the oven at 150°(F) degrees for 2 hours, Then increase temperature 200°(F). Optional: Mix in small chunks of high-temp cheese. Just set it and forget it. Score entire bologna with a paring knife 1/2 an inch deep about every inch horizontally and vertically. It took about thirty minutes to reach 185 degrees, and that's where I kept it for the rest of the cook. I have enjoyed cooking on Meadow Creek equipment for 13 years. This makes the mixing part more complicated, but I like variety! Success! morton's tenderquick 16 oz. I use a five-gallon food-grade bucket and soak the rolls for twenty to thirty minutes. Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna. I hope you'll give my homemade bologna recipe a try! This is the perfect sandwich to reheat for a tailgate or to add a nice conversation piece to the average brown bag lunch.

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