An Oklahoma Tradition
After a visit to my home in Oklahoma I was introduced to another tradition that was completely new to me. Offered a chunk of smoked bologna my first impression was, OK its bologna. I tried another piece this time it had the bark (smoke ring) on it. Now were talking. My first experiment was to make it so all the bite size morsels had a little smoke ring on it. Purchasing a log it was sliced in about 1.5" thick. After slicing the pucks each one was stabbed multiple times to allow for a liquid path and a smoke path. I put two pots on the stove and apple juice in each. One pot I added a cajun spice kicker to. All the bologna pucks were boiled for 20 minutes in the apple juice. This was to both pull the salt out of the bologna and impart a flavor on it. Two hours of smoking with apple wood and alder wood produced a nice product. There are a multitude of websites that document other methods. A google search or youtube search will prove it.
