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Unread 06-28-2013, 01:31 PM   #1
HogFan
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Default Smoking Bologna

May try smoking a chunk of bologna tonight or tomorrow. I've not done this before so looking for tips.

How long do you smoke it and at what temperature? Seems the most difficult task will be removing the outside casing. Any suggestions for rub or whatever is handy and plentiful?

Probably toss some ABTs on with the bologna........
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Unread 06-28-2013, 01:53 PM   #2
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Malcom Reed with Killer Hogs posted a while back on his site how to smoke bologna.
Here is the link:

http://howtobbqright.com/blog/?p=1507

-Eric
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Unread 06-28-2013, 02:16 PM   #3
Ron_L
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N8Man is the Bologna King around here

http://www.bbq-brethren.com/forum/sh...ad.php?t=37093
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Unread 06-28-2013, 03:46 PM   #4
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I've done it once, and used a hot and spicy rub I had in the cabinet (gates extra hot), and my thoughts were I wished I used a sweeter rub. It was insanely good, though. I did it according g to the Malcolm reed video.
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Unread 06-28-2013, 05:30 PM   #5
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Diamond slice the chub.
I use a slather of mustard & worcestershire along with a rub
of choice.
Smoke until desired doneness, app 160°
Some then slice and grill/fry for extra goodness.
Some one on greeneggers.com did a "loney" bloom, but
I can't find the pic. :-(
Smoked some Lebanon "Loney", but too new to this forum to
figure out how to post pics. :-(
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Unread 06-28-2013, 07:18 PM   #6
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I would love to smoke bologna but I burp it for three days. Same gig with burpless cucumbers to all that can digest it Cheers!!!
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Unread 06-28-2013, 10:00 PM   #7
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Love Smoked Bolo!!!


Score it, oil it, rub it, smoke it, eat it up....
Good luck with your cook....
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