SMOKED BOLOGNA RECIPE | TRAEGER GRILLS
Our simple smoked bologna recipe has a sweet & spicy glaze, is smoked over flavorful hardwood, & crisp edges. This recipe will impress family & friends.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 5
Steps:
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
- Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals.
- In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.
- Place the bologna in a small baking dish and pour the sauce over the meat, rubbing to coat all over.
- Place the baking dish with the bologna on the grill grates. Close the lid and smoke for 3-4 hours, basting the bologna with the sauce every hour if desired. Remove from the grill and let cool.
- Thinly slice the bologna and serve on sandwiches, or cut into larger pieces and serve as an appetizer. Enjoy!
SMOKED BOLOGNA
Provided by Susie Bulloch (heygrillhey.com)
Time 6h10m
Number Of Ingredients 4
Steps:
- Preheat your smoker to 225 degrees F. I like a good hickory or apple wood for smoke.
- 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.
- Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub, opening the slits slightly with your fingers to get that seasoning into the cuts you just made.
- Smoke with the lid closed for at least 3 hours, but up to 4 hours. Bologna is pre-cooked, so you're just going to the amount of color and smoke flavor on the outside of your bologna that you like.
- During the last 30 minutes, brush on all sides with the BBQ sauce.
- Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches.
DEER BOLOGNA
An easy and tasty recipe using 40 lbs. of ground deer meat.
Provided by jdwags
Categories Meat and Poultry Recipes Game Meats Venison
Time P1DT4h
Yield 160
Number Of Ingredients 11
Steps:
- Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight.
- To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.
- Preheat oven to 225 degrees F (110 degrees C).
- Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 4.6 g, Cholesterol 96.4 mg, Fat 5.5 g, Fiber 0.2 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 1491.3 mg, Sugar 4.1 g
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