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.
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???