Making deer bologna
Tom last edited by
When making deer bologna with a fibrous casing sometimes the meat sticks to the casing. Making it difficult to peel the casing away from the slice of Bologna. Any idea why this may be? I always follow the same process when making bologna. Sometimes they separate just fine sometimes the meat sticks to the casing. Any thoughts. Thanks
@Tom It could be a variety of things that are causing this including fat content, level of protein extraction (which could have something to do with salt content of seasoning) and how fully the casings were stuffed and how well rehydrated the fibrous casing was before stuffing it. However, the thing I think is most likely the issue is how quickly it is being cooled. Most of the time when I don’t get my Summer Sausage, or any other sausage in a non-edible casing, into an ice bath right away I have this same issue.
So, my question would be, do you always use an ice bath or sometimes do and sometimes don’t? How cold the water is that your plunging them into can be a factor as well.
Tom last edited by
Jonathan thank you for your reply. What I normally do is. After the cooking process I submerge the sticks of Bologna into my sink which is filled with the coldest tap water available. To stop the cooking process.
@tom Try adding some ice to it, normal cold tap water runs around 55°, adding a fair amount of ice to it will drop that significantly and bring the temp down faster. This will stop the cooking process quicker but also should help you with your casing issue. The other thing you might want to try if you are not already is using a binder or Carrot Fiber.
The other thing that it could be, that I did not mention in my previous response, is smoke schedule. I don’t think this is your issue since it happens sometimes and not others but it is something to think about as well. Increase your temperature up in stages so you are not going right to 180° during the cooking process.
Boudreaux last edited by
@tom Try adding ice to the water. When ever I make something like summer sausage or salami I fill my sink with ice and water and stick the sausages in there for 20-25 mins and that seems to do the trick for me.
thomwhildin last edited by
@tom allow the meat to sit in the refrigerator for frw days & outside will dry & then casings will come off easy
wesss1 last edited by
I’d say I think Jonathon has 2 great ideas and I’d do both; ice and carrot fiber.
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.