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.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!