Sticky casing
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Check out this article from Meatgistics University on ring bologna.
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?
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That would be my guess.
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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?
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.
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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.
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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.
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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?
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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.
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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/
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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/
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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?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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?
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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.
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
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