<![CDATA[Sticky casing]]>So I’m getting ready to make some venison ring bologna. In the past I have had problems with the casing sticking to the meat. Also the seasoning I have used tends to be to spicy for a lot of people that like ring bologna. So I’m looking for your best seasoning you think will work and the best casing you have for making ring bologna. Note I don’t have any problems with meat sticking when I do my summer sausage.

]]>https://waltonsdev.nodebb.com/topic/3669/sticky-casingRSS for NodeFri, 11 Sep 2026 04:53:09 GMTFri, 09 Apr 2021 19:18:45 GMT60<![CDATA[Reply to Sticky casing on Fri, 23 Apr 2021 00:07:25 GMT]]>jpurol good to know, thank you. First time i used them i didnt know they needed to be soaked so i stuffed them dry. Ripped only two, didnt come out terrible, second time only soaked in water, stuffed a whole lot better. Thankful for this community to learn so much

]]>https://waltonsdev.nodebb.com/post/35831https://waltonsdev.nodebb.com/post/35831Fri, 23 Apr 2021 00:07:25 GMT<![CDATA[Reply to Sticky casing on Thu, 22 Apr 2021 23:21:57 GMT]]>twilliams just a update. I did a batch in these casings this past weekend. I did the salt water soak and right into ice bath and casing peel perfectly.

]]>https://waltonsdev.nodebb.com/post/35830https://waltonsdev.nodebb.com/post/35830Thu, 22 Apr 2021 23:21:57 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 20:22:23 GMT]]>Jonathon That’s exactly what I was looking for. Thank You!

]]>https://waltonsdev.nodebb.com/post/34509https://waltonsdev.nodebb.com/post/34509Sun, 11 Apr 2021 20:22:23 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 20:01:27 GMT]]>Yeah, its simply using .85 lb of water and .15 lb of salt, makes your 15% strength solution. You will probably need to triple that to have enough to do a full 15 lb batch of inedible collagen casings. Hope thats what you were asking?

]]>https://waltonsdev.nodebb.com/post/34502https://waltonsdev.nodebb.com/post/34502Sun, 11 Apr 2021 20:01:27 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 19:13:18 GMT]]>Jonathon Do you by chance have a salt to water ratio to make the 15% solution?

]]>https://waltonsdev.nodebb.com/post/34499https://waltonsdev.nodebb.com/post/34499Sun, 11 Apr 2021 19:13:18 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 19:00:01 GMT]]>OKay, going to have to make a video about this as it is just a social media post at this point https://www.instagram.com/p/CJ6fmfaKQ3E/

]]>https://waltonsdev.nodebb.com/post/34498https://waltonsdev.nodebb.com/post/34498Sun, 11 Apr 2021 19:00:01 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 18:55:08 GMT]]>jpurol Yeah, if you did 15% for 15 minutes in a 15 degree (Celsius) water and they stuck or were really hard to peel id imagine that not getting them cooledf quickly enough is/was a large part of the problem. I know I have a video/article on this somewhere, the fact that I cant find it leads me to beleive it might have been a social media meathack monday or something…Ill try to find it.

]]>https://waltonsdev.nodebb.com/post/34497https://waltonsdev.nodebb.com/post/34497Sun, 11 Apr 2021 18:55:08 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 15:28:54 GMT]]>jpurol same here

]]>https://waltonsdev.nodebb.com/post/34478https://waltonsdev.nodebb.com/post/34478Sun, 11 Apr 2021 15:28:54 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 15:23:43 GMT]]>Jonathon I have run into a issue with these casing not necessarily sticking but extremely hard to peel. I soaked the casings but not with the 15% salt solution. Could that have been the issue?

]]>https://waltonsdev.nodebb.com/post/34476https://waltonsdev.nodebb.com/post/34476Sun, 11 Apr 2021 15:23:43 GMT<![CDATA[Reply to Sticky casing on Sun, 11 Apr 2021 01:32:16 GMT]]>kzwisconsin I’m betting that the product isnt being cooled quickly enough. Make sure you are going right to an ice bath, not a cold water bath but a 50/50 ice and water bath. Not cooling quickly enough with inedible or fibrous casing will cause the meat to stick to the casing like you are talking about.

]]>https://waltonsdev.nodebb.com/post/34456https://waltonsdev.nodebb.com/post/34456Sun, 11 Apr 2021 01:32:16 GMT<![CDATA[Reply to Sticky casing on Fri, 09 Apr 2021 23:46:43 GMT]]>kzwisconsin what do you mean by stick? Is it pulling meat with the casing while trying to pull off? Mine are tight to casing however i just take a sharp knife and cut the casing on top then start from one end and it peels right off after cooking. It is troublesome with it being hot so i may try taking it off after the icebath once. However i do like the added protection from freezer burning with the casing on.

]]>https://waltonsdev.nodebb.com/post/34377https://waltonsdev.nodebb.com/post/34377Fri, 09 Apr 2021 23:46:43 GMT<![CDATA[Reply to Sticky casing on Fri, 09 Apr 2021 21:21:14 GMT]]>That would be my guess.

]]>https://waltonsdev.nodebb.com/post/34375https://waltonsdev.nodebb.com/post/34375Fri, 09 Apr 2021 21:21:14 GMT<![CDATA[Reply to Sticky casing on Fri, 09 Apr 2021 20:42:18 GMT]]>Tex_77 Thanks I noticed in the article that they said that they removed the casing after it cooled. I leave my casing on when I freeze them and try to take it of after I reheated the ring bologna. Do you think this might be the reason they stick?

]]>https://waltonsdev.nodebb.com/post/34374https://waltonsdev.nodebb.com/post/34374Fri, 09 Apr 2021 20:42:18 GMT<![CDATA[Reply to Sticky casing on Fri, 09 Apr 2021 19:31:12 GMT]]>Check out this article from Meatgistics University on ring bologna.

https://meatgistics.waltonsinc.com/post/555

]]>https://waltonsdev.nodebb.com/post/34361https://waltonsdev.nodebb.com/post/34361Fri, 09 Apr 2021 19:31:12 GMT