smoked bologna or summer sausage

How To Make smoked bologna or summer sausage

• 
  Step 1
  We use mostly mesquite, but I know this would be delicious with hickory.
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  Step 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.
• 
  Step 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.
• Step 4
  I always cube the summer sausage and serve as a snack or appetizer, it's great with smoked cheese.
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  Step 5
  The bologna I sliced and browned on my griddle before serving as a side for breakfast at supper.
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