Smoked Bologna
Smoky, crispy-skinned bologna with tender, juicy interior that's transformed by slow smoking. This elevated comfort food develops a beautiful mahogany bark while staying incredibly moist inside, creating an unexpectedly gourmet experience from a humble deli staple.
Ingredients
For the Bologna:
- 3 lb whole bologna chub unsliced
- 2 tbsp yellow mustard
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
For the Glaze (Optional):
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
Instructions
- Remove bologna from packaging and score the surface in a diamond pattern, making cuts about 1/4 inch deep and 1 inch apart.
- Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl.
- Brush entire surface of bologna with yellow mustard, then coat evenly with spice mixture.
- Preheat smoker to 225°F using your preferred wood chips.
- Place bologna on smoker grates and smoke for 2.5 hours, maintaining temperature at 225°F.
- If using glaze, whisk honey, apple cider vinegar, and Dijon mustard together. Brush over bologna during last 30 minutes of cooking.
- Continue smoking until internal temperature reaches 155°F and exterior develops a deep mahogany bark, about 3 hours total.
- Remove from smoker and let rest for 10 minutes before slicing and serving.