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.

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

kzwisconsin

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.


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?

So I’m getting ready to make some venison ring bologna. In the past I have had problems with the casing sticking to the meat. Also the seasoning I have used tends to be to spicy for a lot of people that like ring bologna. So I’m looking for your best seasoning you think will work and the best casing you have for making ring bologna. Note I don’t have any problems with meat sticking when I do my summer sausage.

Tex_77 I don’t see any mention of the amount of water per pound of meat

Just received my package from Waltons for making bacon. Imitation bacon cure#2, bacon taste booster and sure jell. Problem is I have no information on how much water I should use to mix in per pound or per package. Any information would be helpful

Jonathon so I’m getting ready to order some more of your carrot fiber so what would you recommend I use for my ring bologna? Also would natural casing be better?

Thomas Sweeney

I have the pit boss vertical smoker. I do not like it. It is hard to keep a good steady temperature. I like it only for the fact that I have enough room to hang plenty of summer sausage and ring bologna. But because I do most of my smoking in the winter after hunting season it struggles to holding a low temp and the flame has gone out more than a couple of times. So it is not a set and forget it system. And the digital read out stopped working after the first year

I need some help. When making my ring bologna I have a hard time removing the casing to eat it. This is the casing that I use. I have not problem with my summer sausage just the ring bologna. But I use a collagen middles for that.

Jonathon the one on the left package said 2.5 x 20 on the package. The middle one is what I would get from the local store last year. But I didn’t save any of the packaging. They only carry two sizes 2.5 and 1.5. Last year it seams like they had 2” by lem but I can’t find them

The casing on the left is 2 1/2, the one on the right is 1 1/2 diameter. The middle one is what I have made in the past but seem not to be able to find this size. Anyone know what size it is. I never kept the package with the size. I thought it was 2” but can’t find them.

Jonathon thanks for the info I used what was recommend on the seasoning package. With the carrot fiber it seemed dry so I add a little more and it mixed better.

When using carrot fiber do I add more water than what the seasoning instructions say. The seasoning say to add 6 cups of water for 25 lbsof meat. With the fiber do I add another 2 qts of water