@NDKoze I would suggest a food grade white grease.

@NDKoze Been using it the last two years. The Montreal is now collecting dust…

@smokinbubba Yup, pretty sure ours are exactly the same as that. However I can’t guarantee it. Our Mixers are on their way and should be here soon.

@NDKoze Seems to be common. Many folks are sensitive to Caraway. I dose it low and often have people try to put their finger on the taste. Most are surprised because they hate Caraway, but find it oddly pleasing in low doses. As with any/all of what you put in your mouth, Your Taste is King. Avoid what you do not like.

This sounds really good. I’m going to have to try some.

@NDKoze I don’t have any pictures or videos, but here is what I would suggest… After stuffing, twist the end of the open casing and use a hog ring to close it. While clipping on the hog ring, pull the two ends of the casing together and wrap the string from the already closed end around the end you are twisting and clipping. Clamp the hog ring on both the twisted end and the string. Then the string can be used to hang on smoke sticks. Or, just twist and clip the casing with a hog ring, then loop and tie the string around both casing ends, then making a loop of string to hang on smoke sticks at that point. Many times the string on the ring bologna casing can be placed under the hog ring used to close the other end, and then use the string to hang on smoke sticks. In one fashion or another, that string is typically used to hold the two ends together and hang on smoke sticks. Let me know if we can help further. I will try to add ring bologna to my to-do list for the future and get a video made to help visually demonstrate things better.

@NDKoze Glad I could help! Let us know how it turns out!!

@dave-in-az

@NDKoze That sounds and looks awesome! I also absolutely love the Bloody Mary Snack Stick Seasoning, so I really hope that turns out great for you as well if you get some more deer meat this year!

@hambone Our best selling and customer favorite for hams is our Country Brown Sugar Cure. I would personally highly recommend this as well! It will make fantastic hams. For bacon, it depends on if you want to use a dry rub or use a liquid brine. Our best selling dry rub for bacon is our Dry Rub Bacon Cure, but our most popular bacon cure overall is the Blue Ribbon Maple Bacon Cure. Either one is fantastic, just depends on which method you would rather follow. Check out our recipes page for our general instructions and a suggested cook cycle as well, but if you have any other questions, let us know how we can help!