Ring bologna casing
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The first time I used the 40mm x 18” ring bologna casings, I read the directions and it says to soak for 15 minutes in a 15% salt solution, at 15 degrees Celsius. I did this for several batches and I’ve always wondered why?
Today I was looking at the casings on the website and it says to soak in Luke warm water for 10 minutes. Now I’m really wondering which is better and why?
ksbowman83 i soak them in luke warm water, never tried the 15 rule so not sure which is better
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I’ve always done mine in 1.5" fiber cases but do have the ring bologna cases for next time. Are you using excalibur ring bologna mix? I use trail bologna seasoning from butcher and packer in Detroit. Like it a lot but do want to try the excalibur. Everything from waltons is so good.
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I’ve been wanting to try making some ring bologna…any insights?
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I’ve been wanting to try making some ring bologna…any insights?
RJ Adventures insight…git’r done. What else ya need to know? Pretty much just like summer sausage and snack sticks. Just different seasoning and casings.
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RJ Adventures insight…git’r done. What else ya need to know? Pretty much just like summer sausage and snack sticks. Just different seasoning and casings.
twilliams I have everything to make them, just haven’t had the time since I’ve been dealing with making the other stuff… 25lbs hot dogs/bologna, and about 40 lbs worth of sticks this week on top of my 72 hour work week…I need a vacation just to clear out some meat from the freezers! Haha I have 3 uprights and a chest to work down before the next cow butchering day
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I’ve always done mine in 1.5" fiber cases but do have the ring bologna cases for next time. Are you using excalibur ring bologna mix? I use trail bologna seasoning from butcher and packer in Detroit. Like it a lot but do want to try the excalibur. Everything from waltons is so good.
smokinbubba I am using Walton’s ring bologna and Lebanon bologna seasonings. They’re both really good. I actually did the math and mixed them this time because I had small amounts of both left.
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I’ve been wanting to try making some ring bologna…any insights?
RJ Adventures It’s pretty easy, just like snack sticks or summer sausage. Just different casing and learning to tie off the end with the string already attached to the other. I like to smoke mine until internal temp of 130 and then sous vide. Cooks way faster and no case hardening.
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The problem that I have with the ring bologna casings is when they are wet they are hard to crimp. The hog rings seem to slide off! Anyone saw this or has had a similar experience?
Pivodog I twist the untied end and then use the excess string from the already tied end to to the open end. Haven’t had any issues with it slipping.
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Pivodog I twist the untied end and then use the excess string from the already tied end to to the open end. Haven’t had any issues with it slipping.
ksbowman83 Okay, I’ll try that technique next time. Thanks!
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Pivodog I twist the untied end and then use the excess string from the already tied end to to the open end. Haven’t had any issues with it slipping.
ksbowman83 That’s funny, Here’s what I did last time!
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