Sticking casing
-
I need some help. When making my ring bologna I have a hard time removing the casing to eat it. This is the casing that I use. I have not problem with my summer sausage just the ring bologna. But I use a collagen middles for that.
-
kzwisconsin Easy response is to buy from us! I’d guess the issue is with the shower cycle, if they don’t cool down enough and fast enough hey tend to stick to the protein. It could also be the amount of protein extraction or the cook cycle.
-
kzwisconsin Easy response is to buy from us! I’d guess the issue is with the shower cycle, if they don’t cool down enough and fast enough hey tend to stick to the protein. It could also be the amount of protein extraction or the cook cycle.
-
kzwisconsin carrot fiber will work but Sure Gel will be better for a ring bologna. No, I prefer the Ring Bologna Casings which are an inedible collagen when making Ring Bologna. You could use beef middles or even 42-45 hog casings
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
