smoked sweet bologna recipe
Monkey meat is a streamlined version of bologna salad that uses only three ingredients. Unlike our Farm-Style Sweet Bologna and Lebanon Bologna Old Fashioned Sweet Bologna doesnt have.
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It was developed on our 100-year anniversary with some brown sugar to sweeten the spice blend.
. Pack the meat into the container and try to not have any air pockets. The last 30 minutes of cooking add a basting skillet with all the ingredients for the Sweet Spicy BBQ Sauce. Use the wide end of the baster to core through the middle of the log of bologna and remove a long tube of the meat.
I mixed all the dry with 12 cup distilled water. When sweet bologna is well-smoked the sugars blend with the smoke flavor to create a unique taste. Mix your black pepper and brown sugar together.
Preheat the smoker to 225 degrees F. 2Cover with 1 cup of water. Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub opening the slits slightly using fingers to get that seasoning into the cuts.
Smoke using hickory or apple. It shouldnt take more than 15 minutes tops. 3 lb whole bologna roll 14 cup yellow mustard 34 cup brown sugar 2 TBS fresh cracked black pepper adjust to your liking.
Combined 1 tsp ginger1 tsp mace 12 tsp cinnamon 12 tsp ground cloves. Mix well and pour into meat. Try not to have a smoker temp higher than 170-175MAX.
4It may get a brownish look to it but its ok. Except the water leave this to cover the mixture. Our Double Smoked Sweet Bologna is what some call the candy of Lebanon bologna.
Make certain your cuts are. Bologna mayo and baby dill pickles. Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F 82 degrees C about 2 hours.
Homemade Bologna Recipe on the BX50 Box Smoker Soak the Bologna. Takes 4-6 hours depending on your smoker type. Preheat oven to 225 degrees F 110 degrees C.
Get all of your fixings made andor ordered. 12 teaspoon liquid smoke. Grate the jalapeno into the V shaped notch.
Once cooked allow to cool and refrigerate until cold. Remove the bulb end of a turkey baster. 1Mix all ingredients in a large bowl.
To prepare your smoked bologna take your full 5-6lb approx and score into it in a diamond pattern about 14 -12 inch deep. Directions Light your smoker and get it up to temp at 250ºF 121ºC. Remove the bologna from the smoker and immediately submerge it in cold water to reduce the internal.
Meat is all mixed. Let the meat cool at room temperature and remove the casings. You will be preparing your smoked bologna while your smoker is getting hot.
This all-beef bologna contains sugar as well as salt pepper and other spices. After our signature 3-day smoke in the smokehouse its cooled and smoked for an additional half day. Refrigerate it for eight hours or.
3Put bowl in refrigerator for 24 hours. Use a sharp knife to score your bologna. I mixed all the dry with 12 cup distilled water.
Simply dice the solids in a food processor and mix them with the mayo. Combined 1 tsp ginger1 tsp mace 12 tsp cinnamon 12 tsp ground cloves. Mix for 1 min then add the F-RM and mix for 2 mins.
Take off the plastic or wax wrapper on your bologna. Get the bologna on the smoker. Spread the brown sugar mixture generously all over the bologna with a spatula or spoon.
Meat is all mixed. Score your bologna log lightly with the sharpest knife you have. The bologna is already cooked so we are amping up the smokiness.
After the meat is stuffed into cloth casings we place it in our smokehouse at around 100 degrees. Take the chubs if using smaller 25 casings to 152 degrees. When the color on your Bologna is deep mahogany pull it off and.
See more result. Next apply a coating of dijon mustard and then season it using our Postal Barbecue ORIGINAL RUB or your favourite sweet bbq rub. Mix well and pour into meat.
Mix for 1 min then add the F-RM and mix for 2 mins. Pack the meat into the container and try to not have any air pockets. The bologna may be kept tightly wrapped in the freezer.
You can cold water if you like. Let the ingredients blend together then pull the sauce and bologna off to rest for 5 minutes once done. Using the tip of a sharp knife score the bologna about ⅛ of 1-inch thick in a diamond pattern on all sides of the bologna.
Larger chubs will take longer use the same IT Allow bologna to cool then remove the casing. Slice the bologna and serve on bread or with some sides. Add the hot links as well.
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