Am going to make some wild hog bologna. I have the larger casings. My question is, do I follow the seasonings for hotdogs? And same process? Don’t hotdog s before but not bologna. Also, can I substitute carrot fiber instead of sure gel?

]]>https://waltonsdev.nodebb.com/topic/2340/bologna-questionRSS for NodeThu, 10 Sep 2026 20:37:15 GMTMon, 11 May 2020 20:18:43 GMT60bcompton53 I would add 15-20% pork fat. I would also use sure gel over carrot fiber. And just one more option we use summer sausage seasoning for bologna and that is real good!

]]>https://waltonsdev.nodebb.com/post/17325https://waltonsdev.nodebb.com/post/17325Tue, 12 May 2020 19:07:38 GMTbcompton53 Fat content and quality will change with each wild hog but in general, I would plan on just adding 15-20% the weight of the meat in fat as it will be better fat and you can control the amount better.

]]>https://waltonsdev.nodebb.com/post/17312https://waltonsdev.nodebb.com/post/17312Tue, 12 May 2020 14:37:34 GMTThanks. I forgot to ask. I am using pretty lean wild hog trimmings. No external fat to speak of. I have domestic pork fat that I add to sausage. Would you suggest adding about 20% fat in? Or is there more internal fat in the wild hog than I realize?

]]>https://waltonsdev.nodebb.com/post/17310https://waltonsdev.nodebb.com/post/17310Tue, 12 May 2020 13:50:34 GMTbcompton53 So yes, you can use the same process for hotdogs and just put it into a larger casing for bologna. Both hotdogs and bologna you want to basically emulsify the meat before stuffing, get it really broken down, grind it a 3rd time if you think it is necessary. The texture will be a little better for a bologna/hotdog with sure gel than it will be with carrot fiber in my opinion but that is an opinion, other people might like it better with carrot fiber! Good luck!

]]>https://waltonsdev.nodebb.com/post/17284https://waltonsdev.nodebb.com/post/17284Mon, 11 May 2020 21:32:57 GMT