Casings for ring bologna?
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Casings for ring bologna?
by 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?
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Re: Casings for ring bologna?
by DiggingDogFarm » Mon Feb 11, 2013 2:24 pm
I use jumbo hog casings, 45mm+.
~Martin
~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!
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!
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DiggingDogFarm - Registered Member
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Re: Casings for ring bologna?
by Blackriver » Mon Feb 11, 2013 3:10 pm
Are you able to fill the casings pretty tight with the hog casing?
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Re: Casings for ring bologna?
by DiggingDogFarm » Mon Feb 11, 2013 9:47 pm
Yes, they can be packed quite tight.
~Martin
~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!
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!
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DiggingDogFarm - Registered Member
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- Joined: Wed Jan 25, 2012 5:38 am
- Location: Finger Lakes Region of New York State
Re: Casings for ring bologna?
by Blackriver » Tue Feb 12, 2013 12:11 am
Thanks a lot for the reply Martin. I will try the larger hog casing
- Blackriver
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- Location: Wisconsin, USA
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