Making deer bologna



  • 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


  • Walton's Employee

    @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.



  • 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.


  • Walton's Employee

    @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.



  • @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.



  • @tom allow the meat to sit in the refrigerator for frw days & outside will dry & then casings will come off easy



  • I’d say I think Jonathon has 2 great ideas and I’d do both; ice and carrot fiber.


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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

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