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.
AdamCA 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.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?