Cajun Smoked Bologna - Southern Style

[SouthernSmoked]

Cajun Smoked Bologna - Southern Style

My Cajun Smoked Bologna

I started with a 2 pound block of bologna from the local market.

Cut slits in top of the Bologna roll as shown to allow proper seasoning.

The slits should be at least 1/2" Deep.

Coat with prepared mustard.

I then built a Cajun rub and applied it to the bologna.

Make sure to cover all exposed surfaces.

Here the bologna is covered and ready to go. Let stand for about 30 minutes to assure the bologna has reached room temperature.

Lay the bologna on its side using one of the smokers rack.

Make sure you get the temperature on your smoker up to 250 before inserting the bologna. As you can see I still got a little longer to go.

OK, I reach the needed temp and inserted the rack, with the bologna, on the second tier from the heat.

After about 1 1/2 hours I opened the door and stood the bologna up.

Here is the smoked bologna after a total of 2-1/2 hours.

It is now ready to come out of the smoker.

Man does that look good!

I'm going to let it rest for about 20 minutes and then take it inside to cut in slices.

I'm using my ChefsChoice Electric Food Slicer

I decided to cut slices about 1/8++

Here it is plated and ready to eat.

[classicrockgriller]

I bet you would better smoke penetration if you vac pak for a cple

of days and let it rest in the fridge before slicing it.

I do that with hams that I smoke.

[pensrock]

looks and sound good. I need to put this on the 'to do' list.  :)

[SouthernSmoked]

I will give that a try on the next one...

Thanks

[Uncle Pigfat]

this is awesome.  Now I want a slicer...

[SouthernSmoked]

I bet you would better smoke penetration if you vac pak for a cple

of days and let it rest in the fridge before slicing it.

I do that with hams that I smoke.

CRG - Just fridge a 2.5 pound bologna that I pulled off the smoker 30 minutes ago. Will keep there until Sunday. I will let you know...

Thanks for looking out!

[classicrockgriller]

I bet you would better smoke penetration if you vac pak for a cple

of days and let it rest in the fridge before slicing it.

I do that with hams that I smoke.

CRG - Just fridge a 2.5 pound bologna that I pulled off the smoker 30 minutes ago. Will keep there until Sunday. I will let you know...

Thanks for looking out!

Just like cheese, the longer the better. Just don't let it spoil.

Will be looking to see if you think it change the smoke taste.

[TestRocket]

I think Mrs. Jan would like that! I may have to surprise her one day!