smoked bologna recipe electric smoker
Consider reserving about 13 of the pork meat and dice into small chunks so that there are chunks of ham in the sausage. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern.
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Smoked bologna recipe electric smoker Wednesday May 18 2022 Edit.
. Slice the onion into pieces. Combine the brown sugar with the pepper. Smoke the deer bologna for about eight to 12 hours.
Remove the sausage from the heat coat in BBQ sauce return to the smoker. Fill the water pan half way with either just water or a combination of water and brown ale. 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.
Add Jeffs Mustard Sauce and Jeffs. Remove the stem core and seeds from the peppers and slice them up into strips as shown. Ive made my 1st.
Place in shallow pan opposite the hot coals in a 225-300f grill. Score your bologna sausage on all sides in a criss-cross pattern. Clean and oil the grilling grate.
Pass them through a meat grinder. Add two fistfuls of dry smoking wood chips every hour. 1 lb chub of bologna.
Score bologna in a cross hatch pattern on all sides about 18 thick. This will act as a binder to adhere the seasoning to the outside of the meat. Smoked and barbecued in a Masterbuilt Electric Smoker on 250 degrees for about 4 hours.
Season chub generously in Texas Rodeo Rub. Slice the bologna for sandwiches or cube the meat and serve it with toothpicks as an appetizer. Transfer to a roll and top with mustard barbecue sauce.
Rub the mixed ingredients all over the bologna. Slice meat in strips that will fit down the throat of your grinder and partially freeze. Coat with the sauce.
Grind partially frozen meat through 6mm plate. Add your favorite wood chips to the side tray. Batch of ground beef jerky using the Weston spice cure and it went very well and tasted pretty good.
Glaze the smoked bologna with your favorite BBQ sauce and then loosely wrap up the foil to create a. Remove the torch and turn on the BBQ Guru close the firebox door and bottom vents and adjust the stack to 14 inch open. Set cooking grate in place cover grill and allow to preheat for 5 minutes.
Remove the bologna from the smoker and let it rest for a full 5-10 minutes on a waiting cutting board. Smoke your bologna sausage for around 3 hours. Smoke the bologna either directly on the rack or in an aluminum baking tray at 240 for 3-4 hours.
Smoked and barbecued in a. 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. Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeffs rub.
Begin by warming up the smoker with hickory or apple wood chips or charcoal. Add beer or water to bottom of pan for added moisture. Rinse and soak casings in warm water with a splash in vinegar set aside.
Get a bowl and mix all the ingredients brown sugar mustard soy sauce and Worcestershire sauce together. You will be preparing your smoked bologna while your smoker is getting hot. We recommend a medium smoke wood or pellet for this cook such as hickory or pecan but any wood will do.
While the smoker is heating up prepare the bologna. We recommend smoking pecan wood. Cut the pork meat and pork fat into 1-2 inch cubes.
Mix your black pepper and brown sugar together. In a large bowl stir the meat. Mix all dry ingredients in ice water till dissolved place in fridge.
Smoke the bbq bologna chunk for about 45 minutes and then transfer it to a large sheet of heavy duty aluminum foil. Preheat your smoker to 225F107C. 1286 Followers 389 Following 26 Posts.
Use a combination of your favorite brown ale and water. Place on the smoker and cook for 3 hours at about 225 degrees or until your desired color is reached. Open the top vent and preheat the smoker to 225F.
Ingredients 1 chub of bologna Meat Church The Gospel All Purpose BBQ Seasoning 1 t yellow mustard Sandwiches Slices of white bread Mayo Prep your smoker Prepare your smoker at a temperature of 250. Coat your sausage in mustard and apply your chosen rub. Place the bologna standing up on end on a hot grill around 300-350 degrees over indirect heat.
I decided to give smoked bologna a try. Coat with prepared mustard soy sauce and brown sugar. Preheat grill or smoker to 250 F.
Make sure your top vent is fully open and preheat your smoker to 225 degrees Fahrenheit. Total cooking time will vary based on environmental conditions actual smoking temperature and thickness of the bologna. Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood.
Place the wood chips in the smoker and set the temperature to 140 degrees Fahrenheit. Avoid opening the smoker door to check on the meat because that allows smoke to escape. Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees.
In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard. Place the bag into the fridge overnight if possible to let all of the flavors meld together or at least for a couple of hours. Place bologna slices on grill and cook until browned and crisp on both sides 2 to 3 minutes per side.
Cutslice into 14 inch medallions at a 45 degree angle. I used Heinz Memphis Sweet. Score the bologna diagonally across the top.
Using a basting brush or clean paint brush coat entire chub in a layer of yellow mustard. 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. 14 cup of Jeffs barbecue sauce Purchase formula here Purchase bottled sauce 14 cup of yellow mustard hotdog mustard Jeffs original rub Purchase formula here Purchase bottled rub Remove wax or paper from bologna.
Cut slits in top of the Bologna roll as shown to allow proper seasoning.
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