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Meatgistics - Walton's - Community

Bologna question

Scheduled Pinned Locked Moved Meat Processing
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  • B Offline
    B Offline
    bcompton53 Yearling
    wrote on last edited by
    #1

    Am going to make some wild hog bologna. I have the larger casings. My question is, do I follow the seasonings for hotdogs? And same process? Don’t hotdog s before but not bologna. Also, can I substitute carrot fiber instead of sure gel?

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    bcompton53 So yes, you can use the same process for hotdogs and just put it into a larger casing for bologna. Both hotdogs and bologna you want to basically emulsify the meat before stuffing, get it really broken down, grind it a 3rd time if you think it is necessary. The texture will be a little better for a bologna/hotdog with sure gel than it will be with carrot fiber in my opinion but that is an opinion, other people might like it better with carrot fiber! Good luck!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • B Offline
    B Offline
    bcompton53 Yearling
    wrote on last edited by
    #3

    Thanks. I forgot to ask. I am using pretty lean wild hog trimmings. No external fat to speak of. I have domestic pork fat that I add to sausage. Would you suggest adding about 20% fat in? Or is there more internal fat in the wild hog than I realize?

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    bcompton53 Fat content and quality will change with each wild hog but in general, I would plan on just adding 15-20% the weight of the meat in fat as it will be better fat and you can control the amount better.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • C Offline
    C Offline
    Cabelas90 Team Blue
    replied to bcompton53 on last edited by
    #5

    bcompton53 I would add 15-20% pork fat. I would also use sure gel over carrot fiber. And just one more option we use summer sausage seasoning for bologna and that is real good!

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