The best answer would be to just use a smaller stuffing tube, or use a larger casing that fits better on your stuffing tube.
Using fat would be better than vegetable oil, but still the best answer is to match up the stuffing tube and casings for a better fit.
I need some help. When making my ring bologna I have a hard time removing the casing to eat it. This is the casing that I use. I have not problem with my summer sausage just the ring bologna. But I use a collagen middles for that.
kzwisconsin Easy response is to buy from us! I’d guess the issue is with the shower cycle, if they don’t cool down enough and fast enough hey tend to stick to the protein. It could also be the amount of protein extraction or the cook cycle.
Jonathon so I’m getting ready to order some more of your carrot fiber so what would you recommend I use for my ring bologna? Also would natural casing be better?