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Smoked Bologna

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Mesquite

Bologna isn’t just for sack lunches–with rich, smoky flavor and toasted edges, this smoked meat is delicious piled high on your favorite bun.

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  • 1 Pound bologna log

  • 1/4 Cup Brown sugar

  • 1 Tablespoon yellow mustard

  • 1 Teaspoon soy sauce

  • Worcestershire sauce

  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

    225 ˚F

  • 2

    Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals.

    • 1 Pound bologna log

  • 3

    In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.

    • 1/4 Cup Brown sugar

    • 1 Tablespoon yellow mustard

    • 1 Teaspoon soy sauce

    • Dash Worcestershire sauce

  • 4

    Place the bologna in a small baking dish and pour the sauce over the meat, rubbing to coat all over.
  • 5

    Place the baking dish with the bologna on the grill grates. Close the lid and smoke for 3-4 hours, basting the bologna with the sauce every hour if desired. Remove from the grill and let cool.
  • 6

    Thinly slice the bologna and serve on sandwiches, or cut into larger pieces and serve as an appetizer. Enjoy!

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