They say never ever cook bacon with your shirt off, however what about bologna? Mason Hereford, owner of Turkey and the Wolf, goes bare-chested for this How To on frying America's preferred meat sausage. Hereford tells us how to produce the best toasted sandwich bread, buttering suggestions, and the importance of mayo touching your lettuce. You can find the dish listed below or in Hereford's cookbook "Turkey and the Wolf: Taste Trippin' in New Orleans." Check out…