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.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?