These are beautiful. Great job!

@bcompton53 Not sure if this got duplicated or not but I swear I just answered this…obviously not, hope I am not starting to dream about this board! For collagen, if you under stuff them a tad and then twist them more than needed, quick freeze in a blast freezer or longer in a normal freezer you will get them to hold a little. That is the biggest issue with collagen in my opinion, if it held its twist it would be far better all-around than hog.

Thanks guys! Good info in this thread.

@bcompton53 I would add 15-20% pork fat. I would also use sure gel over carrot fiber. And just one more option we use summer sausage seasoning for bologna and that is real good!