- Joined Nov 7, 2019
I recently made my first batch of ring bologna using PS seasoning red barn bologna and their 43mm collagen round casings. I also used Mountain Mahogany for the wood smoke. I have made this before using 2.5" x 24 fibrous casings . The smoke flavor was great on the fibrous casings and not so good on the collagen casings. Why didn't the smoke penetrate the collagen casings as well as it did the fibrous casings ?