Smoked Cheese and Bologna

[SouthernSmoked]

Smoked Cheese and Bologna Southern Style

Smoked Bologna


I decided to smoke some Pepper Jack, Mild Cheddar and Marbled Cheddar.


In the First Bradley I placed a 2 pound block of bologna that I'd Cut slits in top of the Bologna roll as shown to allow proper seasoning. Coat with prepared mustard and applied a rub.


In the Second Bradley, that I set up as a cold smoke, I will do the cheese using Applewood flavor bisquettes/wood...


Once the smoke started to enter the smoker I placed the cheese on a rack and rested on the second set of rest from the top.


Here is a shot for those who wonder if the cold smoke box works.


I decided to set here for a minute and make a couple of business calls.

I smoked the cheese for 60 minutes.


Remember to make sure the temperature does not go over 100F.


It's time to pull the cheese out of the smoker.


I vacuum sealed the Bologna that I will frig for 3 Days before pulling my slicer out of the cabinet and slicing.


I also vacuum sealed the cheese and it will rest in my frig for 21 days.

[TestRocket]

Looks good! For some reason I thought it was too hot to smoke cheese? But you just did so I guess not?

[Smoking Rebel]

Looks good!

I've got to ask, don't you have a job??

LOL

[TestRocket]

He said he made a couple of business calls. I can't fault the man if he has his priorities better aligned then mine!  ;D

[SouthernSmoked]

SR - I own a small business in Cincinnati, OH and have another location in Louisville, Ky. I get to work out of my house a lot. My oldest son actually runs the business now, so I just get to enjoy things a little more now.

Don't take this wrong - I still work all day - sometimes I feel like a fireman - always putting out fires.

But I love it!

[classicrockgriller]

That's why I had a bunch of boys so I could rest in my Old Age and Smoke

[NePaSmoKer]

Did you cold smoke the bologna also.

Looks great

[SouthernSmoked]

I have two Stainless Steel Smokers -

In the first unit I hot smoked the bologna and started the bologna about an hour earlier.

In the second unit I used my cold smoke adaptor.

I had done a smoked bologna the other day and CRG suggested that I try to vac seal a couple days before slicing.

http://forum.bradleysmoker.com/index.php?topic=17257.0

[Smoking Rebel]

Man your second unit, with the smoke box, looks like sometime off "Lost in Space" - Danger, Will Robinson!

LOL