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Recipes => Charcuterie => Topic started by: jlightning on February 26, 2015, 09:38:45 PM

Title: smoked ring bologna?
Post by: jlightning on February 26, 2015, 09:38:45 PM

Anyone here ever smoked ring bologna?  I'm wondering if the heavier casings on ring bologna are porous enough to let the Smoke penitrate the casing.

Title: Re: smoked ring bologna?
Post by: Pork Belly on February 27, 2015, 06:50:50 AM

I would use a 42-44 mm natural hog casing however a collagen case edible or non edible, will accept smoke.