Smoked Bologna
Smoked bologna is an easy update to the lunchbox favorite! Super easy to make and full of flavor, you'll piling this high on a sandwich roll for an updated take on an old classic.
Servings: 16
Calories: 355kcal
Ingredients
- 4-6 lb chub bologna
- 1/2 cup yellow mustard
- 2 dash Worcestershire sauce
- barbecue rub use your favorite brand
Instructions
- Open the bologna and remove all packaging, including any paper or red wax around the meat.
- In a small bowl, whisk together the mustard and Worcestershire until evenly combined.
- Using a sharp knife, such as a pairing knife, carefully scour lines all over the bologna in a criss crossing pattern. Be careful not to cut too deeply, you just want to break the surface to the smoke can permeate, and the lines should be roughly 1"-1 1/2" apart.
- Rub the chub down, liberally coating it all over in the mustard sauce.
- Sprinkle the rub evenly out all over, pressing in if needed to adhere.
- Smoke the bologna, either directly on the rack or in an aluminum baking tray, at 240° for 3-4 hours.
- Remove the bologna from the smoker, and let it rest for a full 5-10 minutes on a waiting cutting board.
- Slice the bologna for sandwiches, or cube the meat and serve it with toothpicks as an appetizer.
Notes
- Don't skip the step instructing you to scour the meat with a knife. Bologna has a thick skin, so without it the smoked flavor that makes takes this meat above and beyond won't even permeate the crust
- Be careful not to cut too deeply when you score the meat, you just want to break the surface to the smoke can permeate, and the lines should be roughly 1"-1 1/2" apart.
Nutrition
Calories: 355kcal | Carbohydrates: 7g | Protein: 18g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1178mg | Potassium: 369mg | Fiber: 1g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg