Smokin Chubs

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by JDMiller, Nov 3, 2019.

  1. JDMiller

    JDMiller 12 pointer

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    Most of my Sunday smokes are to give us something to eat on the next week ... lunch, supper or whatever.

    So... my wife was headed to the grocery and amongst the conversation about what to get, she said why dont you smoke us some bologna. I said sure... then she comes back with 2- 5lb chubs and wants me to do one for our daughter & son in law too.

    That said.... got a late start this afternoon but got the chubs on about 4pm. Which the Traeger is set at 225F and a load of hickory pellets in the hopper. Should be done around 8pm.
    E6D9307D-86AA-461C-A668-85E8960FBF5C.jpeg
     
    kyoutdoorsman, HCDH66, Nock and 6 others like this.
  2. dirtstalker

    dirtstalker 12 pointer

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    Looks good. Never tried smoked bologna.
     
  3. Bullcb69

    Bullcb69 Fawn

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    Thats some good eating right there
     
  4. ribsplitter

    ribsplitter Cyber-Hunter

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    I thought you was seining minnows JD . Before I opened the thread I figured oh well I guess I'd try it lol. That looks like some good eating there.
     
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  5. Feedman

    Feedman Cyber-Hunter

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    A tear just ran down my cheek when I saw those two fabulous rolls of baloney setting in that smoker.
    I love smoked baloney.
     
    Last edited: Nov 4, 2019
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  6. DH13

    DH13 12 pointer

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    When we have our Dove shoot every year. We smoke 5 of them. People drather have that than anything we cook.
     
  7. Dark Cloud

    Dark Cloud 12 pointer

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    Man I did too,
     
  8. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Tim farmer has a video of were he makes homemade bologna Chubb and smokes them
     
  9. JDMiller

    JDMiller 12 pointer

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    Took them off about 7:45 ... finished product.

    0762E52E-94D5-46E1-A031-31C5D8EE7FE7.jpeg
     
  10. bgkyarcher

    bgkyarcher 12 pointer

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    They are fantastic....
     
  11. barney

    barney 12 pointer

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    They look wonderful, JD!
     
  12. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Jd would you care to share your recipe, why did you put notches in them (slices)
     
  13. bondhu

    bondhu 12 pointer

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    Those look great,JD.
     
  14. mudhole crossing

    mudhole crossing 12 pointer

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    Me too. I was like never smoked creek chubs but it may be good
     
  15. JDMiller

    JDMiller 12 pointer

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    " Between the Rivers "
    Smoking a chub of bologna is easy and the reason you score it (cut slits) is to aid in getting the smoke into the meat.

    Which I take a 5lb chub, score it... then cover it in a thin layer of yellow mustard which does nothing really other than giving something for your rub to cling to. Then I’ll sprinkle the rub all over it .... which the rub itself can be whatever you like. I have used a Cajun seasoning, Greek seasoning or occasionally brown sugar, little garlic power and cayenne. Just all depends what your taste are.

    I’ll preheat the smoker to 225F and cook to an internal temp of 145F. Usually takes about 4 hours.
     
    kyoutdoorsman likes this.

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