Smoked bologna or summer sausage

Lynn Socko


There's no real trick to this, depends on what kind or grill or smoker you use, add wood and smoke away.


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5 lb
chub of bologna
**or summer sausage
**wood for your smoker or grill (mesquite or hickory)

How to Make Smoked bologna or summer sausage


  • 1We use mostly mesquite, but I know this would be delicious with hickory.
  • 2Whether 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.
  • 3Time 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.
  • 4I always cube the summer sausage and serve as a snack or appetizer, it's great with smoked cheese.
  • 5The bologna I sliced and browned on my griddle before serving as a side for breakfast at supper.

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About Smoked bologna or summer sausage

Main Ingredient: Beef
Regional Style: American

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