I’m going to guess that your smokehouse has no humidity. Do you add a water pan to try and help keep the humidity up?
With a low humidity in the smokehouse, the casings may be drying out too much. And, coupled with what I might guess could be a slightly inadequate meat bind, the meat is not sticking and binding to the casing properly.
So lastly, what is your mixing cycle like, hand mix or meat mixer, and how long do you mix?
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?