Cliff H.
Master Chef
Those look great Dave. Fine job. 8)
Hot Dogs
- Thread starter wittdog
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Nick Prochilo
Chef Extraordinaire
Nice dogs, dog!
cleglue
Head Chef
Nice looking dogs. I guess that is something else I need to try. My kids love hot dogs.
OP
OP
wittdog
Master Chef
Had some hotdogs with eggs this morning...good stuff...good taste the texture is right....( It was a pain to run the meat thru the Food Processer) but worth the effort...When I do hotdogs again it's the only thing I will be doing...no extra sausage....ok well maybe so fresh....The hotdogs came out so well..it's got me thinking about making some Bologna next....it will be alot easier to...couple of all natural beef bungs....no linking or worrying about the casings busting......
Nick Prochilo
Chef Extraordinaire
When I did my bratwurst, I ran it through the food processer. I added ice cubes to the mix also to keep it cold. It was a bit of a pain but well worth the effort. The texture was great!
OP
OP
wittdog
Master Chef
Oh yeah I did the icecube thing....but how many lbs of brauts did you make...I did 10lbs of hotdogs...that was a lot of processing....thought I burned the processer out once...Nick Prochilo said:
Smoking the 15lbs of Polish Sausage today...
Nick Prochilo
Chef Extraordinaire
wittdog said:Oh yeah I did the icecube thing....but how many lbs of brauts did you make...I did 10lbs of hotdogs...that was a lot of processing....thought I burned the processer out once...Nick Prochilo said:
Smoking the 15lbs of Polish Sausage today...
I did 10 also, I think. And yeah, the processer takes a beating!
OP
OP
wittdog
Master Chef
Get them all involved CW...I might try collegen casings the next time I do hotdogs...I had real nice thin walled casings this time which would have been great for sausage but I was worried I was going to bust them linking them....I think processing them is the key to getting the texture right...my meat was the texture of peanut butter....
OP
OP
wittdog
Master Chef
Heres the finished Polish Sausage…..I only ground the meat once thru the med plate…I think I prefer this to doing it twice…I like this texture better….it was great in the Gumbo I made today..
Forkin Pork
Senior Cook
I tried to make just a few Lbs of hot dogs today, just to see how I like your recipe. Recipe was great, however, I didn't end up with hot dogs.
I never made hot dog before and trying to get that little sheep casing on the tube was the worst. So I just gave up and made a couple of big shank dogs with hog casing.
What's your secret out there and what type of casing easy to work with?
Where did I go wrong?
I never made hot dog before and trying to get that little sheep casing on the tube was the worst. So I just gave up and made a couple of big shank dogs with hog casing.
What's your secret out there and what type of casing easy to work with?
Where did I go wrong?
Smokey_Joe
Head Chef
Northsmoke said:
How big a casing?.... sounds like you ended up with a bologna!
Any pics?
Forkin Pork
Senior Cook
The casing I wanted to use were the small sheep casing I think 22 - 24 size. But I ended making a kiebasi and it was dry, any suggestions?
Nick Prochilo
Chef Extraordinaire
Get a smaller stuffer tube. Did you soak the casings first? Were the casing wet when you put them on the tube? Somebody said here once to soak them in white vinegar, I believe before you put them on the tube. I made chicken sausage with smaller sheep casings and didn't have a lot of trouble, but they were a little harder to get on.
OP
OP
wittdog
Master Chef
Ididn't use the sheep casings...I went with the Jumbo dogs in hog casings...and as far as the Polish Sausage being dry...if you smoked them did you use a binder like soy protien? Was the meat cold enough when you ground it...how much did you lean out the butts? Are your grinder blades sharp.....did the meat smear when grinding or stuffing?
Forkin Pork
Senior Cook
Witt, I used the doggy recipe you sent me and I didn't make kielbasi I just ended up with a hot dog the size of a kielbasi.
I know I did everything right with the sheep casing, you know soaking it and rinsing it, I just couldn't fine the open ends for the life of me.
I used a smaller tube...I just couldn't find the opening [smilie=a_doh.gif] YIKES...that didn't sound to good?
Just wanted to know if ya all had any secrets for finding that hole? [smilie=a_holyshit.gif]
I know I did everything right with the sheep casing, you know soaking it and rinsing it, I just couldn't fine the open ends for the life of me.
I used a smaller tube...I just couldn't find the opening [smilie=a_doh.gif] YIKES...that didn't sound to good?
Just wanted to know if ya all had any secrets for finding that hole? [smilie=a_holyshit.gif]
Nick Prochilo
Chef Extraordinaire
Northsmoke said:
I'll pass on this one!
Nick Prochilo
Chef Extraordinaire
Yeah as bad as it sounds, you just have to play with it for a while.
Puff1
Chef Extraordinaire
Nick Prochilo said:
OP
OP
wittdog
Master Chef
It's like boggs said...sometimes snipping a bit off the end helps to open the casing up.
