smoked bologna recipe electric smoker
Score bologna in a cross hatch pattern on all sides about 18 thick. Slice meat in strips that will fit down the throat of your grinder and partially freeze.
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Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees.
. Using a chefs knife bologna in half. Remove the bologna from the smoker and let it rest for a full 5-10 minutes on a waiting cutting board. Rub the mixed ingredients all over the bologna.
Place the bologna directly on the middle rack of the preheated smoker. Slice the bologna for sandwiches or cube the meat and serve it with toothpicks as an appetizer. Place the wood chips in the smoker and set the temperature to 140 degrees Fahrenheit.
I used Heinz Memphis Sweet. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern. Grind partially frozen meat through 6mm plate.
Place it on the rack and close the door. Remove the bologna from the smoker and let cool. I decided to give smoked bologna a try.
Add two fistfuls of dry smoking wood chips every hour. Pin On Smoking But I just got a Weston Jerky Gun that came with a sample packet of Jerky Spices and a packet of Cure. Using a basting brush or clean paint brush coat entire chub in a layer of yellow mustard.
Smoke the deer bologna for about eight to 12 hours. Smoked and barbecued in a Masterbuilt Electric Smoker on 250 degrees for about 4 hours. Avoid opening the smoker door to check on the meat because that allows smoke to escape.
Smoke the bologna either directly on the rack or in an aluminum baking tray at 240 for 3-4 hours. The squared pieces are from the bottom that I cut off of the Oklahoma Prime Rib above. Add Jeffs Mustard Sauce and Jeffs original rub.
Next set the temperature of your smoker to 250 degrees or you could use a smoker thermometer to get a more reliable and accurate reading of the temperature. Get a bowl and mix all the ingredients brown sugar mustard soy sauce and Worcestershire sauce together. Smoked and barbecued in a.
TIPS FOR SMOKING BOLOGNA-Hit up your deli counter to buy bologna as a whole chub opposed to pre-sliced-Remove any exterior packaging or red wax from the ou. Smoke cook in a 225F smoker for 2 hours using pecan or your favorite smoking wood. Place the Stick of Bologna on a cutting board and remove the red skin wrapper.
Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood. Remove the torch and turn on the BBQ Guru close the firebox door and bottom vents and adjust the stack to 14 inch open. Ive made my 1st.
Mix all dry ingredients in ice water till dissolved place in fridge. Batch of ground beef jerky using the Weston spice cure and it went very well and tasted pretty good. Cutslice into 14 inch medallions at a 45 degree angle.
Smoked bologna recipe electric smoker Wednesday May 18 2022 Edit. In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard. Now take your BBQ dry rub and sprinkle a good coating on all sides and its ready for the smoker.
Season chub generously in Texas Rodeo Rub. Enjoy sliced bologna on a Sandwich or cut into chunks dipped in your favorite bbq sauce. Fire up the smoker and bring it to 225 with a thin smoke rolling out.
This will act as a binder to adhere the seasoning to the outside of the meat. Total cooking time will vary based on environmental conditions actual smoking temperature and thickness of the bologna. Rinse and soak casings in warm water with a splash in vinegar set aside.
1286 Followers 389 Following 26 Posts. Your Cart is Empty. Smoke for about 4 hours refilling the wood chips every 45 minutes.
Preheat grill or smoker to 250 F.
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