Ring bologna fat
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So I am having a new issue with my ring bologna. I had a batch of venison ground and mixed with beef fat to a 80/20 mix. Like I have in the past, but used a different meat processor. When the ring bologna was done smoking everything looked good and tasted great. But when it cooled the fat turned back to a [link text](link url)solid and can be seen leaving a waxy feel in your mouth. The only thing I did different this time was I didn’t add carrot fiber to the mix. ( because I forgot
It was out and didn’t order it). Any idea what might be the issue. Picture shows the hot and cold difference.
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So I am having a new issue with my ring bologna. I had a batch of venison ground and mixed with beef fat to a 80/20 mix. Like I have in the past, but used a different meat processor. When the ring bologna was done smoking everything looked good and tasted great. But when it cooled the fat turned back to a [link text](link url)solid and can be seen leaving a waxy feel in your mouth. The only thing I did different this time was I didn’t add carrot fiber to the mix. ( because I forgot
It was out and didn’t order it). Any idea what might be the issue. Picture shows the hot and cold difference.
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kzwisconsin so did the processor make it or did you? I understand that they ground the meat but kinda sounds like you added ingredients, stuffed and smoked it.
This one has me stumped a bit, was it a coarse grind? Possibly used beef suet fat and not primal fat. Also protein extraction might have been a little on the light side.
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kzwisconsin so did the processor make it or did you? I understand that they ground the meat but kinda sounds like you added ingredients, stuffed and smoked it.
This one has me stumped a bit, was it a coarse grind? Possibly used beef suet fat and not primal fat. Also protein extraction might have been a little on the light side.
They ground the meat and mixed in the fat. I mixed the ingredients and smoked the the ring bologna. The mix seemed just like it has in the past with protein extraction. I may go ask about what kind of fat they used. I’m thinking of ordering some carrot fiber and trying a small batch of sticks and see what happens.
Thanks
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They ground the meat and mixed in the fat. I mixed the ingredients and smoked the the ring bologna. The mix seemed just like it has in the past with protein extraction. I may go ask about what kind of fat they used. I’m thinking of ordering some carrot fiber and trying a small batch of sticks and see what happens.
Thanks
kzwisconsin I would recommend sure gel over carrot fiber for smoked/cooked products unless you have a milk allergy
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They ground the meat and mixed in the fat. I mixed the ingredients and smoked the the ring bologna. The mix seemed just like it has in the past with protein extraction. I may go ask about what kind of fat they used. I’m thinking of ordering some carrot fiber and trying a small batch of sticks and see what happens.
Thanks
kzwisconsin as twilliams mentioned sure gel for cured sausage over carrots fiber. Carrot fiber has a much larger capacity to hold moisture, not typically what you are looking in a cured sausage.
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kzwisconsin I would recommend sure gel over carrot fiber for smoked/cooked products unless you have a milk allergy
Sure gel was one of the ingredients that I did add in with the seasoning. In the past I have also added carrot fiber to help retain moisture. And I had no issues. But this time I didn’t add it and having different problems. So confusing.
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