@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.

@jpurol good to know, thank you. First time i used them i didnt know they needed to be soaked so i stuffed them dry. Ripped only two, didnt come out terrible, second time only soaked in water, stuffed a whole lot better. Thankful for this community to learn so much

@kzwisconsin We have “how to” videos on most if not all products on Meatgistics. For imityation bacon it is https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe for others you can look here https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes or the recipes section which is a bit more specific https://meatgistics.waltonsinc.com/category/15/recipes

@kzwisconsin carrot fiber will work but Sure Gel will be better for a ring bologna. No, I prefer the Ring Bologna Casings which are an inedible collagen when making Ring Bologna. You could use beef middles or even 42-45 hog casings

@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