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.
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
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
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.
Dice the Conecuh Sausage and saute it until cooked through.
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.
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.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.