Deer Camp Stuffed Bologna Chub Recipe



Serves: 5-7

Put this one on when everyone comes in for lunch and it will be piping hot and ready when you return from your evening hunt.

Printer Friendly Recipe By author of Timber 2 Table Wild Game Recipes


While this one isn’t wild game, although it can be since some processors out there make some outstanding bologna, it is a favorite around deer camp. Put it on the Traeger while everyone is in at lunch, and it is ready to eat when you get in that evening.

Slow smoke the bologna while you spend the afternoon hunting.

You can get whole sections of bologna at most groceries or butcher shops. Look for one that weighs in around 4 to 5 pounds to have room for all the stuffing. To prepare the bologna, use a filet knife to core the center from the roll to make a tube. Save the ends of the plug to cap the bologna after stuffing. I use wooden skewers to hold the plugs in place

Stuff the bologna and plug the ends. Hold the plug in place with a wooden skewer.


1 4-5 pound bologna chub

Spicy brown mustard
Traeger BBQ Rub


2 blocks of cream cheese

1 cup shredded cheese

1 pound of Conecuh Sausage
diced and cooked in a skillet

½ cup sour cream

1 cup diced jalapeno slices

Cooking Instructions


Mix the stuffing ingredients. Start by cutting one inch of bologna from the cored material and pin it in place with a wooden skewer to form a plug.

Core out the center of the bologna chub.

Dice the Conecuh Sausage and saute it until cooked through.
Dice up Conecuh Sausage and saute it.

Fill the bologna tube with stuffing to within an inch of the bologna. Cut a second plug and pin it in place to close the tube.

Blend diced sausage and other stuffing ingredients.

Rub the bologna with spicy brown mustard and cover with your favorite BBQ rub. Place the bologna in a disposable aluminum pan and smoke at 225 degrees for three to four hours. 

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