Sticky casing

[kzwisconsin]

So I’m getting ready to make some venison ring bologna. In the past I have had problems with the casing sticking to the meat. Also the seasoning I have used tends to be to spicy for a lot of people that like ring bologna. So I’m looking for your best seasoning you think will work and the best casing you have for making ring bologna. Note I don’t have any problems with meat sticking when I do my summer sausage.

[Tex_77]

Check out this article from Meatgistics University on ring bologna.

https://meatgistics.waltonsinc.com/post/555

[kzwisconsin]

Tex_77 Thanks I noticed in the article that they said that they removed the casing after it cooled. I leave my casing on when I freeze them and try to take it of after I reheated the ring bologna. Do you think this might be the reason they stick?

[Tex_77]

That would be my guess.

[twilliams]

kzwisconsin what do you mean by stick? Is it pulling meat with the casing while trying to pull off? Mine are tight to casing however i just take a sharp knife and cut the casing on top then start from one end and it peels right off after cooking. It is troublesome with it being hot so i may try taking it off after the icebath once. However i do like the added protection from freezer burning with the casing on.

[Jonathon]

kzwisconsin I’m betting that the product isnt being cooled quickly enough. Make sure you are going right to an ice bath, not a cold water bath but a 50/50 ice and water bath. Not cooling quickly enough with inedible or fibrous casing will cause the meat to stick to the casing like you are talking about.

[jpurol]

Jonathon I have run into a issue with these casing not necessarily sticking but extremely hard to peel. I soaked the casings but not with the 15% salt solution. Could that have been the issue?

[twilliams]

jpurol same here

[Jonathon]

jpurol Yeah, if you did 15% for 15 minutes in a 15 degree (Celsius) water and they stuck or were really hard to peel id imagine that not getting them cooledf quickly enough is/was a large part of the problem. I know I have a video/article on this somewhere, the fact that I cant find it leads me to beleive it might have been a social media meathack monday or something…Ill try to find it.

[Jonathon]

OKay, going to have to make a video about this as it is just a social media post at this point https://www.instagram.com/p/CJ6fmfaKQ3E/

[jpurol]

Jonathon Do you by chance have a salt to water ratio to make the 15% solution?

[Jonathon]

Yeah, its simply using .85 lb of water and .15 lb of salt, makes your 15% strength solution. You will probably need to triple that to have enough to do a full 15 lb batch of inedible collagen casings. Hope thats what you were asking?

[jpurol]

Jonathon That’s exactly what I was looking for. Thank You!

[jpurol]

twilliams just a update. I did a batch in these casings this past weekend. I did the salt water soak and right into ice bath and casing peel perfectly.

[twilliams]

jpurol good to know, thank you. First time i used them i didnt know they needed to be soaked so i stuffed them dry. Ripped only two, didnt come out terrible, second time only soaked in water, stuffed a whole lot better. Thankful for this community to learn so much