Bologna is a classic. And, since it’s ready to eat when you take a slice out of the package, it’s awfully intimidating to try to think of creative ways to use bologna. It’s one of those simple-but-perfect sandwich staples, like PB&J or summer tomato sandwiches. As with most foods that are perfect just as they are when purchased, the best recipes that use these foods are the short ones. And this smoked bologna recipe has a whopping two ingredients.
With smoking, of course, it’s all about the method. Since bologna is fully cooked, it’s not about reaching an internal temperature. Smoking the bologna adds a great depth of flavor, but not so much that you can’t tell that you’re eating a childhood favorite. The key to smoked bologna is a low temperature (225 Fahrenheit) and watching for that dark, crusty bark to form. It’s hard to resist the urge to make a rub, I know, but bologna is salty enough on its own to support a bark.
The best thing you can do to smoked bologna is make a sauce to smother it in. This recipe has a couple of jalapenos tossed into the smoker with the bologna. After two hours, the smoked jalapenos are blended into a tangy mustard barbecue sauce. The rich, smoky jalapeno taste takes over the sauce, but the vinegar blend keeps the spiciness in check. The flavor of the barbecue sauce intensifies over time, so make sure you’ve got enough Petit Jean Meats on hand to enjoy with the sauce!
- 1 16 ounce package Petit Jean Old Style Bologna
- 2 slices pepperjack cheese
- Ingredients for smoked jalapeno barbecue sauce:
- 2 jalapenos
- 1 ½ cups apple cider vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons dry ground mustard
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cayenne
- Set smoker to 225 degrees Fahrenheit.
- Place whole jalapenos on a sheet of aluminum foil. Smoke for two to three hours.
- Divide bologna slices into two piles. Insert one slice of pepperjack into the middle of each pile.
- Place bologna on aluminum foil and smoke for four to five hours.
- Once the jalapenos are smoked, remove from heat. Cut off the tops and coarsely chop. Place chopped jalapenos in a medium-sized saucepan.
- Add all remaining barbecue sauce ingredients to the pan and set to low heat. Cook uncovered for thirty minutes. Stir occasionally.
- Puree barbecue sauce with an immersion blender or food processer until smooth.
- Transfer barbecue sauce to an airtight container and store in the refrigerator until ready to use.
- Serve smoked bologna warm with barbecue sauce on top.
Jamie Claire Kiser is a Fayetteville, Arkansas native. She’s a “retired” lawyer who now works in consulting. Jamie Claire and her husband Zach are proud Humane Society fosters and are full-time owners to two dogs of their own. Jamie adds a little sparkle to everyday recipes on her food blog, The Sparkle Kitchen.
Jamie is a member of the Petit Jean Meats Blue Diamond Club, a group of dedicated ambassadors who share their love of Petit Jean Meats with the world.