Pivodog 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.

smokinbubba 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.

RJ 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.