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bologna

post #1 of 3
Thread Starter 

I need some opinion's on this.

 

It isnt mine, we had it made. We have been havin it made at this place for years but I want to get into stuffing.

 

 

 

 

 

We took them about 30 lb venison, 10 lb beef and 10 lb pork.

 

This is what I have to go by when I start my project.

 

The casing is none ediable, I know that.

 

Any idea on what size casing?

 

I have a old hobart grinder and a enterprise stuffer.  I have a stuffer from Northern on the way.  ( wife says I cant have it till Christmas )

 

 

Ideas on the process or spices?    

post #2 of 3
Looks to me like a 2 1/2" fibrous casing. How long is the log you got from them?
post #3 of 3
Thread Starter 

The finished dia is 1 1/2 to 1 3/4.

 

They are about 2 ft rings.

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