Thread: Smoked Bologna
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Old 11-16-2018, 07:23 AM   #19
hogwild284
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Join Date: 08-30-09
Location: Ocala, FL
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I like to perforate the 3lb chub with a skewer and then soak in beer for a couple days. I think it adds a nice flavor. Then smoke a few hours at 225*. Slice a nice hunk off and throw it on the grill or in a cast iron pan. Damn, my mouth is watering!
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Rick


Just smoke it!
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