Ring Bologna Casing/Stuffing issue
NDKoze last edited by NDKoze
I recently made a ½ batch of the Excalibur Ring Bologna seasoning listed below:
Excalibur Ring Bologna Unit Seasoning
The Bologna tasted really good. But I have a question about how to toe the ends f the 40mm collagen casings together in a ring.
Whenever I gave seen ring bologna for sale in a meat market, the ends of the bologna are hog-ring linked together by the ends of the casings. I tried this with my bologna. But I had a hard time getting the ends of the casings twisted together tight enough to get the hog-ring around the ends of the casing without puncturing the casing or not getting the hog-ring tight enough to hold the ends together.
The casings have a nice long tag end of string that was used to tie the one end of the casing together. Is this extra tag end of string meant to be used to tie the other end closed and possibly to tie the two ends together?
Do you have any suggestions or recommendations for how to tie the bologna casing ends together?
Do you have any pictures or videos?
I tried doing some YouTube research, but was not able to find anything useful.
Any assistance that you could provide would be greatly appreciated.
@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.
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!