Homemade Smoked Bologna

Smoked bologna is incredibly crisp and smoky deli meat. This recipe uses only 3 ingredients to create the perfect bologna with toasted edges and a rich and smoky flavor. Get ready for the tastiest bologna sandwich!
smoked bologna recipe pinit

About This Smoked Bologna Recipe

Bologna, also commonly known as baloney in America, is an emulsion sausage made primarily from pork. It is inexpensive deli meat, usually used for lunch sandwiches.

The fact that it is called bologna doesn’t have anything to do with Bologna city in Italy. It is also not to be confused with mortadella. While bologna and mortadella may seem similar as they are both emulsified sausages, that’s the only thing they have in common.

Mortadella is only made in Italy, and it has chunks of pork fat, black peppercorns, myrtle berries, and some may have pistachios, whereas bologna can be made anywhere.

Now that we know what bologna is, let’s see how we can smoke it. You only need 3 ingredients and a few simple steps to make this recipe — so, the preparation is really basic.

First, you need to score the meat horizontally and vertically or in a diamond pattern; it’s up to you. Next, slather your bologna with mustard, which will serve as a binder to help the seasoning stick to the smooth exterior of the sausage. Then sprinkle your rub, and place the bologna on the smoker for about 3 to 4 hours at 100℃ (225℉).

Since bologna is already cooked, you just need to smoke it to add that smoky flavor and get a lovely crust on the outside.

You can enjoy it hot, cut it into thick slices for delicious sandwiches, or chop it into cubes and serve it as an appetizer on a platter with dips. You can even enjoy it cold the next day by slicing it into thin slices.

Bologna is one of those underrated meats that’s always best enjoyed with family and friends!

Smoked Bologna

What You Need for This Smoked Bologna Recipe

Smoked Bologna Recipe Ingredients

Ingredient Notes

  • Bologna: It is an emulsified sausage made mainly from pork, or sometimes can be made from a combination of meats like pork, beef, chicken, or turkey, depending on the brand. For this recipe, you need a whole chub instead of pre-sliced bologna.
  • Mustard: The mustard acts as a binder and helps the rub stick on the smooth exterior of the bologna. Don’t worry; it won’t add a strong “mustardy” flavor.
  • Barbecue Rub: Use your favorite barbecue rub. The one that I have used contains paprika, chili, garlic and onion powder, cayenne pepper, and salt.

Smoked Bologna

Ingredient Substitutions

  • Mustard and Barbecue Rub: Instead of brushing your bologna with mustard and sprinkling it with barbecue rub, you may slather it with barbecue sauce for a smokier flavor.

Smoked Bologna


What is the best way to serve smoked Bologna?

You can enjoy it either hot or cold. I like it in both ways, honestly. You can cut it into cubes and enjoy it as an appetizer alongside crackers, cheeses, pickles, and various dips if you wish. Or you can cut it into thick or thin slices and enjoy it in a sandwich or on a bun with pickles, tomatoes, cheese, lettuce, or other veggies you like.

Homemade Smoked Bologna

Difficulty: Beginner Prep Time 5 min Cook Time 3.5 hour Total Time 3 hrs 35 mins


Smoked bologna is tasty deli meat that’s perfect for sandwiches or served as an appetizer cut up in small cubes and paired with various dipping sauces!

Yield: 1 whole chub


How To Make Smoked Bologna Step By Step

  1. Score the entire bologna horizontally and vertically or in a diamond pattern, 1.5-2 cm (½ - 1 inch) deep. Brush your bologna all over with mustard, then sprinkle with the barbecue rub.

    Smoked Bologna Recipe Step 1
  2. Place it on the smoker and smoke for about 3 to 4 hours at 100℃ (225℉) until the outside has darkened and is crispy. Enjoy!

    Smoked Bologna Recipe Step 2-1

    Smoked Bologna Recipe Step 2-2

    Smoked Bologna Recipe Step 2-3


  • Before scoring your bologna, remove the exterior packaging or red wax, if any.
  • For an additional bold flavor, you may use oak or hickory wood in the smoker.