Smoked Pepper Jack Bologna

I have been doing a lot of experimenting on my Pit and when I came across this recipe I just had to give it a try. It is not only easy, but very inexpensive for feeding a huge amount of individuals.(Hint: Superbowl Sunday is upon us)

Start with a few nice size logs of bologna which you should be able to get at your local market or butcher shop.
Some Pepper Jack Cheese (I used the generic brand of pepper cheese from the super market)

Take the end off a turkey baster and put at least one core through the center of the bologna log.

Notice: I left the casing on for this step as it makes it much easier.

I also recommend for spicier bologna to make several cores in order to add more cheese
Save the stick you remove from the coring to use a plugs.

Cube some cheese about the same diameter as your core and stuff into the bologna log.

Place the plugs you saved from the previous step in both ends of your core.

Save the rest of the piece you removed from the core and either smoke, grill or fry up quick for a snack while you smoke the bologna logs The make an excellent snack.

Smoke for an hour and a half at 250 then glaze with a hickory sauce*

Take off the smoker and let rest for ten minutes then slice for sandwiches topping with hot mustard and or hot sauce and some sweet onion. I also like to cut into small chunks and server for an appetizer with my smoked cheese.

Sauce  recipe I used:

2 tablespoons onion powder
2 tablespoons garlic powder
2 cups ketchup
2 tablespoons smoked sweet smoked paprika (must be sweet smoked)
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons black pepper

combine in a pot and let simmer all day then let cool for serving (you can also blend all ingredients in a blender first to cut simmer time)

Yes my bologna has a first name and it is awesome!

Happy Smoking
Randy