Montreal Steak-Seasoned Smoked Bologna

This Montreal Steak-seasoned smoked bologna was destined for greatness, and that greatness was in the form of a fried bologna sandwich. The bologna takes on such a great flavor from the seasoning and smoke. You’d never think it was ‘just’ bologna because it isn’t. It’s something special, something amazing.

Montreal Steak-Seasoned Smoked Bologna

I slice my Montreal Steak-seasoned smoked bologna thin, for sandwiches. Because I usually end up with a lot of slices (more than I could ever use in a few days), I freeze it for later use. To maximum quality, I put the slices into vacuum-sealer bags and seal them. But, to make sure the slices don’t stick together I put burger patty paper between each slice.

Also try my red chile smoked bologna.

Montreal Steak-Seasoned Smoked Bologna

Of course you can use whatever seasoning you prefer when smoking bologna. I just happened to be craving Montreal Steak for some reason. Probably because I ran across a jar of it in my spice rack and thought…. hmmmm… what can I use this on?

Montreal Steak-Seasoned Smoked Bologna
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5 from 1 vote

Montreal Steak-Seasoned Smoked Bologna

You can use whatever seasoning you prefer when smoking bologna.
Course Main
Cuisine American
Keyword bologna, smoked
Prep Time 15 minutes
Cook Time 3 hours
Servings 16
Calories 438kcal

Ingredients

Instructions

  • Fire up your smoker for 250 F. Use any wood you like, but I've found that fruit woods or hickory work best for me.
  • Start by scoring the chub. I've tried getting fancy diamond patterns, and sometimes they're great and sometimes they're not. Checkerboard works best for me! Either way, you want to make about 1/2" cuts so that the smoke and seasoning penetrate the bologna.
  • Spread the mustard liberally over the bologna. The mustard will help the seasoning adhere to the meat.
  • Now add the seasoning. Don't be shy. Get it on all sides, everywhere.
  • Transfer to the smoker and smoke for 3 hours.
  • Remove from the smoker and let rest before slicing. I've found that a super-sharp knife is great for slicing the bologna thin for sandwiches. You can use a meat slicer also. If you're having trouble getting good slices, freeze the chub for 15 or so minutes then try slicing it.

Nutrition

Calories: 438kcal | Carbohydrates: 8g | Protein: 22g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 1382mg | Potassium: 449mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

Nutritional values are approximate.

Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made. I used Albukirky Seasoning’s Red Chile BBQ rub (you can use any rub you want, but I highly recommend theirs) and it added a fantastic flavor (and a slight spiciness) to the bologna.

I sliced my smoked bologna about 1/2″ thick and then fried it up to get a bit of a crust on it. It was absolutely crazy good on a bun with lettuce, onion and mustard for the world’s best bologna sandwich!

Red Chile Smoked Bologna

Just about everyone can score a bologna better than I can. I’ve seen all sorts of fancy fru-fru angled scoring works of art. Me, I’ve had to resign myself to a simple checkerboard pattern. It really doesn’t matter how you do it, but you do need to do it or the chubb will crack or even blow open while smoking.

I went with a mellow wood (apple) when smoking my red chile bologna. I wanted that smoke flavor, but I didn’t want it to be so strong that I couldn’t taste the rub or the bologna. Feel free to use whatever wood you prefer, of course!

Also check out my traditional smoked bologna and my crazy-good Montreal steak-seasoned smoked bologna.

Red Chile Smoked Bologna
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5 from 1 vote

Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made.
Course Main
Cuisine American
Keyword bologna, smoked
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4 pounds
Calories 1397kcal

Ingredients

Instructions

  • Fire up your smoker for smoking at 250 F. I prefer a lighter wood, such as apple or peach, but you can use a stronger wood such as hickory.
  • Score the bologna chub using a sharp knife. Make the cuts 1/4" – 1/2" deep. Use any pattern you want. If you don't score it the bologna will crack or pop open as it smokes.
  • Rub the chub liberally with mustard. Get in there, get your hands dirty. I find it easiest to stand the chub on one end (which is why I don't use a full-sized one).
  • Sprinkle the rub liberally all over the chub. More is better here, so don't be shy with the rub.
  • Transfer the chub to your smoker and smoke for 3 to 3 1/2 hours.
  • Remove the chub and let rest for 15 minutes before slicing.

Nutrition

Calories: 1397kcal | Carbohydrates: 25g | Protein: 69g | Fat: 112g | Saturated Fat: 42g | Cholesterol: 272mg | Sodium: 4354mg | Potassium: 1429mg | Sugar: 20g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 386mg | Iron: 5mg

Nutritional values are approximate.

Smoked Bologna

Sometimes you want to change things up from the usual smoke – ribs, pulled pork and the like. I was feeling that way the other day when I fired up my Weber Smokey Mountain Charcoal Smoker. So, I ran down to the grocery store and picked up a 5 pound roll of bologna. The woman behind the counter wanted to know how I wanted it sliced. She looked at me rather puzzled when I told her I wanted the whole thing as-is. I told her I was making smoked bologna and that it was going to be a happy day.

Smoked Bologna

Scoring the bologna can be challenging, but you don’t have to worry if it doesn’t come out perfect. It lets the smoke in a bit better and gives the BBQ sauce a place to hold on to. You can see my Red Chile smoked bologna for further proof you don’t have to get all fancy when you score your bologna.

Sliced thin, smoked bologna is the best bologna you’ll ever have. It has a light smoky flavor and makes for absolutely excellent sandwiches. I used Cashman’s BBQ sauce on the bologna and really liked it. Our neighbor’s daughter brought it to us from Defiance, OH. I wish we had it here in Indy! (I think they no longer exist, so substitute your favorite sauce!)

Also try my pepper jack cheese-stuffed smoked bologna and if you’ve never made it, I highly recommend smoking some Spam next time you have your smoker going!

Smoked Bologna
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5 from 1 vote

Smoked Bologna

Sliced thin, this is the best bologna you’ll ever have.
Course Main Dish
Cuisine American
Keyword bologna, smoked
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 20
Calories 220kcal
Author Mike

Ingredients

Instructions

  • Heat your smoker to 225 F.
  • Score the bologna with a sharp knife every inch or so in a diagonal, making a diamond pattern. Score the ends also.
  • Slather the bologna with the mustard and sprinkle with the rub.
  • Place on smoker and smoke for 3 1/2 hours.
  • Slather with the BBQ sauce and continue smoking another 30 minutes.
  • Slice thin and serve on sandwiches.

Nutrition

Calories: 220kcal | Carbohydrates: 6g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 737mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.