Berks Ring Bologna Hickory Smoked Plain (16 oz) from Giant Food Stores

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Steps. When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals. In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.

Berks Ring Bologna Hickory Smoked Plain (16 oz) from Giant Food Stores

Slice the bologna chub in a cross-hatch pattern, 1-inch apart and 1-inch deep. Apply yellow mustard to the outside to act as a binder and sprinkle the BBQ rub over the outside liberally. Place the chub onto the smoker's grill grates and smoke for 2 hours in preheated smoker at 180 degrees Fahrenheit.

Berks Hickory Smoked Garlic Ring Bologna, 2.5 Lb.

Preparation. Preheat your smoker to 230 ° F. For this recipe I used Mesquite wood to smoke with. Using the tip of a sharp knife, cut into the bologna about ½ inch thick in a square pattern on all sides of the bologna. Coat the bologna with the Bologna Binder and then coat the Bologna using the BBQ Rub.

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In the morning, preheat the smoker to 120 degrees. Hang the ring bologna on smoke sticks, no more than 6 per stick to allow space between the sausages. Run at 120 degrees for 1 hour as a drying cycle. Then increase the temperature of the smokehouse to 170 while adding ¾ pan of moistened sawdust. Run this cycle for 3 hours.

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Smoke. Place the seasoned bologna on the smoker, close the lid, and smoke for at least 3 to 4 hours. Bologna is pre-cooked, so heat the bologna to around 145 degrees F until the color on the outside of the bologna is to your liking. Sauce. During the last 30 minutes, brush on all sides with Everything BBQ sauce.

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Open the top vent and preheat the smoker to 225°F. While the smoker is heating up, prepare the bologna: Combine the brown sugar with the pepper. Remove any plastic wrapper from the bologna. Score the entire bologna, not more than 1/4 inch deep, into 1 inch diamonds. Or, score into 1 inch squares.

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Cut hog casings 22″ long, slide casing on ¾″ stuffer horn, tie a knot 2″ from the end. Stuff till 2″ from the other end, twist and tie the casing. Then tie the loose ends together and hang them on smoke sticks. Hang at room temp till casings are dry. Warm up the smoker to 160ºF, you will lose a lot of heat while loading.

Berks Ring Bologna Hickory Smoked Plain (16 oz) from Giant Food Stores

Shove them into the pot filled with water and boil it. Just continue boiling the sausages until their internal temperature reaches around 180 degrees Fahrenheit. Use a meat thermometer to get accurate readings. Once done, remove the sausages from the pot and hang them on the wooden dowels until they get dry.

Berks Ring Bologna Hickory Smoked Plain (16 oz) from Giant Food Stores

Ensure the bologna is entirely covered on all surfaces. 1 cup Dark brown sugar, 1/2 cup Paprika, 2 Tbsp. Onion powder, 1/4 cup Garlic powder. Put bologna on smoker at 225 F. Allow to smoke for 2 hours before checking. Begin prepping your barbecue sauce after you see the exterior of the bologna is to your liking.

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Set the temperature to a mouthwatering 275°F and place your seasoned bologna onto the grill grates. Close the lid and let the smoky dance begin. Allow the bologna to smoke for a tantalizing 60 minutes, giving it ample time to absorb those rich, smoky flavors.

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Fire up a smoker or grill to 225°F (105°C), adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place bologna in the smoker or grill, and smoke until outside has darkened, 2 to 3 hours. Remove from smoker, let cool for 5 to 10 minutes, then slice and serve.

Berks Ring Bologna Hickory Smoked Plain (16 oz) from Giant Food Stores

Ring Bologna - Ingredients: 90% Lean Beef Trims, 85% Lean Pork Trims, Distilled Water and 1 Package - B Unit No. 211 Bologna Seasoning (Maple Cure Included). Increase temperature to 170°F and smoke for 3 hours (damper ¼ open). Raise temperature to 185°F for big bologna 8 x 24. 7) Heat until product reaches an internal temperature of 155.

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#bologna #sausage #ringbolognaLearn how to make homemade smoked ring bologna from scratch. A far cry from the processed slices you had as a kid, this coarse-.

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Lather with your mustard and season generously with your BBQ seasoning. Set aside. Preheat your smoker to 225F indirect cooking. Add some wood chips or wood chunks for additional smoke flavor. Add the bologna to cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined.

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Our smoked ring bologna is perfect for pairing with Smoked Cheddar Cheese for a delicious snack or as part of an impressive charcuterie board. There's nothing like old-fashioned ring bologna to satisfy the appetite. Each variety of ring bologna is a perfect blend of herbs and spices, which makes a savory treat that's perfect any time of the.

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Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees. Remove the torch and turn on the BBQ Guru, close the firebox door and bottom vents, and adjust the stack to 1/4 inch open. Add two fistfuls of dry smoking wood chips every hour.