smoked bologna or summer sausage

How To Make smoked bologna or summer sausage

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  1

  We use mostly mesquite, but I know this would be delicious with hickory.
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  2

  Whether I buy a 5lb chub of bologna or 2 lb roll of summer sausage I always cut it in half longways. I think this allow the smoke to evenly penetrate the meat.
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  3

  Time will vary depending on what temp you are smoking with. We smoked the bologna for about 2 hrs at 225°. The summer sausage takes about 1 hr. at the heat.
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  I always cube the summer sausage and serve as a snack or appetizer, it's great with smoked cheese.
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  5

  The bologna I sliced and browned on my griddle before serving as a side for breakfast at supper.
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