<![CDATA[Ring bologna fat]]>So I am having a new issue with my ring bologna. I had a batch of venison ground and mixed with beef fat to a 80/20 mix. Like I have in the past, but used a different meat processor. When the ring bologna was done smoking everything looked good and tasted great. But when it cooled the fat turned back to a [link text](link url)solid and can be seen leaving a waxy feel in your mouth. The only thing I did different this time was I didn’t add carrot fiber to the mix. ( because I forgot
It was out and didn’t order it). Any idea what might be the issue. Picture shows the hot and cold difference.

![E793781A-B71D-4CBF-A94A-C6B9FAD3B251.jpeg](Request Entity Too Large)

]]>https://waltonsdev.nodebb.com/topic/4908/ring-bologna-fatRSS for NodeFri, 11 Sep 2026 04:47:40 GMTMon, 17 Jan 2022 23:59:09 GMT60<![CDATA[Reply to Ring bologna fat on Thu, 20 Jan 2022 13:10:17 GMT]]>twilliams

Sure gel was one of the ingredients that I did add in with the seasoning. In the past I have also added carrot fiber to help retain moisture. And I had no issues. But this time I didn’t add it and having different problems. So confusing.

]]>https://waltonsdev.nodebb.com/post/65599https://waltonsdev.nodebb.com/post/65599Thu, 20 Jan 2022 13:10:17 GMT<![CDATA[Reply to Ring bologna fat on Thu, 20 Jan 2022 04:15:55 GMT]]>kzwisconsin as twilliams mentioned sure gel for cured sausage over carrots fiber. Carrot fiber has a much larger capacity to hold moisture, not typically what you are looking in a cured sausage.

]]>https://waltonsdev.nodebb.com/post/65586https://waltonsdev.nodebb.com/post/65586Thu, 20 Jan 2022 04:15:55 GMT<![CDATA[Reply to Ring bologna fat on Thu, 20 Jan 2022 00:06:36 GMT]]>kzwisconsin I would recommend sure gel over carrot fiber for smoked/cooked products unless you have a milk allergy

]]>https://waltonsdev.nodebb.com/post/65542https://waltonsdev.nodebb.com/post/65542Thu, 20 Jan 2022 00:06:36 GMT<![CDATA[Reply to Ring bologna fat on Wed, 19 Jan 2022 21:37:07 GMT]]>twilliams

They ground the meat and mixed in the fat. I mixed the ingredients and smoked the the ring bologna. The mix seemed just like it has in the past with protein extraction. I may go ask about what kind of fat they used. I’m thinking of ordering some carrot fiber and trying a small batch of sticks and see what happens.

Thanks

]]>https://waltonsdev.nodebb.com/post/65514https://waltonsdev.nodebb.com/post/65514Wed, 19 Jan 2022 21:37:07 GMT<![CDATA[Reply to Ring bologna fat on Tue, 18 Jan 2022 23:05:09 GMT]]>kzwisconsin so did the processor make it or did you? I understand that they ground the meat but kinda sounds like you added ingredients, stuffed and smoked it.

This one has me stumped a bit, was it a coarse grind? Possibly used beef suet fat and not primal fat. Also protein extraction might have been a little on the light side.

]]>https://waltonsdev.nodebb.com/post/65402https://waltonsdev.nodebb.com/post/65402Tue, 18 Jan 2022 23:05:09 GMT<![CDATA[Reply to Ring bologna fat on Tue, 18 Jan 2022 10:37:25 GMT]]>kzwisconsin 1E93BCD8-942F-4931-8F0A-C34462AA9C16.jpeg

]]>https://waltonsdev.nodebb.com/post/65322https://waltonsdev.nodebb.com/post/65322Tue, 18 Jan 2022 10:37:25 GMT