The first time I used the 40mm x 18” ring bologna casings, I read the directions and it says to soak for 15 minutes in a 15% salt solution, at 15 degrees Celsius. I did this for several batches and I’ve always wondered why?
Today I was looking at the casings on the website and it says to soak in Luke warm water for 10 minutes. Now I’m really wondering which is better and why?

]]>https://waltonsdev.nodebb.com/topic/3794/ring-bologna-casingRSS for NodeFri, 11 Sep 2026 01:15:40 GMTTue, 20 Apr 2021 20:06:53 GMT60ksbowman83 That’s funny, Here’s what I did last time!

]]>https://waltonsdev.nodebb.com/post/36035https://waltonsdev.nodebb.com/post/36035Sun, 25 Apr 2021 15:25:35 GMTksbowman83 Okay, I’ll try that technique next time. Thanks!

]]>https://waltonsdev.nodebb.com/post/36033https://waltonsdev.nodebb.com/post/36033Sun, 25 Apr 2021 15:21:10 GMTPivodog I twist the untied end and then use the excess string from the already tied end to to the open end. Haven’t had any issues with it slipping.

]]>https://waltonsdev.nodebb.com/post/35760https://waltonsdev.nodebb.com/post/35760Thu, 22 Apr 2021 13:44:22 GMTThe problem that I have with the ring bologna casings is when they are wet they are hard to crimp. The hog rings seem to slide off! Anyone saw this or has had a similar experience?

]]>https://waltonsdev.nodebb.com/post/35714https://waltonsdev.nodebb.com/post/35714Wed, 21 Apr 2021 21:50:21 GMTRJ Adventures It’s pretty easy, just like snack sticks or summer sausage. Just different casing and learning to tie off the end with the string already attached to the other. I like to smoke mine until internal temp of 130 and then sous vide. Cooks way faster and no case hardening.

]]>https://waltonsdev.nodebb.com/post/35635https://waltonsdev.nodebb.com/post/35635Wed, 21 Apr 2021 02:14:26 GMTsmokinbubba I am using Walton’s ring bologna and Lebanon bologna seasonings. They’re both really good. I actually did the math and mixed them this time because I had small amounts of both left.

]]>https://waltonsdev.nodebb.com/post/35634https://waltonsdev.nodebb.com/post/35634Wed, 21 Apr 2021 02:12:03 GMTtwilliams I have everything to make them, just haven’t had the time since I’ve been dealing with making the other stuff… 25lbs hot dogs/bologna, and about 40 lbs worth of sticks this week on top of my 72 hour work week…I need a vacation just to clear out some meat from the freezers! Haha I have 3 uprights and a chest to work down before the next cow butchering day

]]>https://waltonsdev.nodebb.com/post/35617https://waltonsdev.nodebb.com/post/35617Wed, 21 Apr 2021 01:19:53 GMTRJ Adventures insight…git’r done. What else ya need to know? Pretty much just like summer sausage and snack sticks. Just different seasoning and casings.

]]>https://waltonsdev.nodebb.com/post/35615https://waltonsdev.nodebb.com/post/35615Wed, 21 Apr 2021 01:17:19 GMTI’ve been wanting to try making some ring bologna…any insights?

]]>https://waltonsdev.nodebb.com/post/35606https://waltonsdev.nodebb.com/post/35606Wed, 21 Apr 2021 00:54:38 GMTI’ve always done mine in 1.5" fiber cases but do have the ring bologna cases for next time. Are you using excalibur ring bologna mix? I use trail bologna seasoning from butcher and packer in Detroit. Like it a lot but do want to try the excalibur. Everything from waltons is so good.

]]>https://waltonsdev.nodebb.com/post/35589https://waltonsdev.nodebb.com/post/35589Tue, 20 Apr 2021 23:05:40 GMTksbowman83 i soak them in luke warm water, never tried the 15 rule so not sure which is better

]]>https://waltonsdev.nodebb.com/post/35560https://waltonsdev.nodebb.com/post/35560Tue, 20 Apr 2021 20:53:14 GMT