Casings for ring bologna?

Tips and tecniques on dryng drying, curing etc.

Casings for ring bologna?

Postby Blackriver » Mon Feb 11, 2013 11:50 am

What casing does everyone prefer for ring bologna, a natural casing such as a beef round or a collagen casing? Does one or the other have better smoke penetration or taste?
Blackriver
Registered Member
 
Posts: 29
Joined: Sat May 16, 2009 5:03 pm
Location: Wisconsin, USA

Re: Casings for ring bologna?

Postby DiggingDogFarm » Mon Feb 11, 2013 2:24 pm

I use jumbo hog casings, 45mm+.

~Martin
~Martin
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, non-conformist and contrarian who questions everything!
User avatar
DiggingDogFarm
Registered Member
 
Posts: 446
Joined: Wed Jan 25, 2012 5:38 am
Location: Finger Lakes Region of New York State

Re: Casings for ring bologna?

Postby Blackriver » Mon Feb 11, 2013 3:10 pm

Are you able to fill the casings pretty tight with the hog casing?
Blackriver
Registered Member
 
Posts: 29
Joined: Sat May 16, 2009 5:03 pm
Location: Wisconsin, USA

Re: Casings for ring bologna?

Postby DiggingDogFarm » Mon Feb 11, 2013 9:47 pm

Yes, they can be packed quite tight.

~Martin
~Martin
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, non-conformist and contrarian who questions everything!
User avatar
DiggingDogFarm
Registered Member
 
Posts: 446
Joined: Wed Jan 25, 2012 5:38 am
Location: Finger Lakes Region of New York State

Re: Casings for ring bologna?

Postby Blackriver » Tue Feb 12, 2013 12:11 am

Thanks a lot for the reply Martin. I will try the larger hog casing
Blackriver
Registered Member
 
Posts: 29
Joined: Sat May 16, 2009 5:03 pm
Location: Wisconsin, USA


Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 2 guests

cron