Smoked Jack Bologna

1. 1

   Heat a smoker to 250 F.

2. 2

   Remove the bulb end of a turkey baster.

3. 3

   Use the wide end of the baster to core through the middle of the log of bologna and remove a long tube of the meat; reserve two 2-inch-long pieces.

4. 4

   Fill the open core with the pepper jack cubes, and then plug the ends with the reserved pieces of bologna.

5. 5

   Put the bologna in a large aluminum pan, place it in the smoker, and cook for 1 1/2 hours.

6. 6

   Remove the pan from the smoker, and glaze the bologna with the hickory sauce.

7. 7

   Return it to the smoker and cook for 15 minutes or until the sauce is thoroughly caramelized.

8. 8

   Remove the pan from the smoker.

9. 9

   Let the bologna rest in the pan, loosely covered, for 10 minutes.

10. 10

    Slice the bologna into 3/4-inch-thick slices.

11. 11

    Place each slice on a piece of sourdough bread.

12. 12

    Slather the meat with mustard, add a few drips of hot sauce, and top with slices of sweet onion.

13. 13

    Cover with another slice of bread and serve as a sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.