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

Cook Time 3

Servings

Calories 438kcal

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.