This weekend I dabbled in making some Trail Bologna for the first time. I was able to borrow a 5# Mighty Bite stuffer from a colleague of mine which was a life saver. The bologna turned out great in flavor, but I have a question in regards to the final product. Why is the collagen casing sticking to the meat?
Recipe:
8 # Gemsbok (African Antelope)
2# Pork Butt
Cure, Salt, Spices from a 10# Con Yeager Trail Bologna kit.
Collagen Casings - packaging said to soak in water for 30 minutes prior to stuffing.
Cooking Process
1 Hour @ 100 F
1 Hour @ 115 F
1 Hour @ 130 F
1 Hour @ 145 F - Insert pit probes during this stage.
1.5 Hour @ 175 F until 155F internal temperature with an immediate ice bath after.
My assumption to my question is that the fat content in the mixture was too low, which is causing the removal difficult. However, could it be the bloom in the refrigerator was a mistake? Did I ramp the temperature up too quickly? Thoughts?
10# mixed together with spice kit.
Mighty Bite setup with painter's tape and sticks to protect the countertop.
Con Yeager Kit
Collagen stuffed trail bologna, I used traditional twine as a backup.
Smoking along, had to rotate them around to get even coloring in the beginning. I later inserted a pit probe into three of them and they were tracking closely together.
Cold smoking in the warmer was easier than anticipated. Shirley is a reverse flow offset.
Ice Bath to stop the cooking process.
Sliced after a 2 hour "bloom" in the refrigerator.
Collagen casing sticking to the meat, causing removal issues.
Open to ideas, suggestions, and critiques, appreciate your time and thanks for looking!
- Skip
Recipe:
8 # Gemsbok (African Antelope)
2# Pork Butt
Cure, Salt, Spices from a 10# Con Yeager Trail Bologna kit.
Collagen Casings - packaging said to soak in water for 30 minutes prior to stuffing.
Cooking Process
1 Hour @ 100 F
1 Hour @ 115 F
1 Hour @ 130 F
1 Hour @ 145 F - Insert pit probes during this stage.
1.5 Hour @ 175 F until 155F internal temperature with an immediate ice bath after.
My assumption to my question is that the fat content in the mixture was too low, which is causing the removal difficult. However, could it be the bloom in the refrigerator was a mistake? Did I ramp the temperature up too quickly? Thoughts?
10# mixed together with spice kit.
Mighty Bite setup with painter's tape and sticks to protect the countertop.
Con Yeager Kit
Collagen stuffed trail bologna, I used traditional twine as a backup.
Smoking along, had to rotate them around to get even coloring in the beginning. I later inserted a pit probe into three of them and they were tracking closely together.
Cold smoking in the warmer was easier than anticipated. Shirley is a reverse flow offset.
Ice Bath to stop the cooking process.
Sliced after a 2 hour "bloom" in the refrigerator.
Collagen casing sticking to the meat, causing removal issues.
Open to ideas, suggestions, and critiques, appreciate your time and thanks for looking!
- Skip