<![CDATA[Sticking casing]]>5032055C-C521-4292-82B2-041A746AC6AE.jpeg

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.

]]>https://waltonsdev.nodebb.com/topic/2828/sticking-casingRSS for NodeFri, 11 Sep 2026 04:36:00 GMTFri, 23 Oct 2020 19:36:05 GMT60<![CDATA[Reply to Sticking casing on Wed, 28 Oct 2020 18:20:54 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/24123https://waltonsdev.nodebb.com/post/24123Wed, 28 Oct 2020 18:20:54 GMT<![CDATA[Reply to Sticking casing on Tue, 27 Oct 2020 21:50:49 GMT]]>Jonathon so I’m getting ready to order some more of your carrot fiber so what would you recommend I use for my ring bologna? Also would natural casing be better?

]]>https://waltonsdev.nodebb.com/post/24049https://waltonsdev.nodebb.com/post/24049Tue, 27 Oct 2020 21:50:49 GMT<![CDATA[Reply to Sticking casing on Mon, 26 Oct 2020 22:13:19 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/24005https://waltonsdev.nodebb.com/post/24005Mon, 26 Oct 2020 22:13:19 GMT