Hot Diggity Dogs

Discussion in 'Sausage' started by boykjo, Jul 16, 2013.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Going bonkers same as Rick not making sausage... Was out of hot dogs so I picked up 2 butts on sale and turned'em into these

    Stuff into a mini ring and twist ti in the middle


    16 lbs...........


    Hot dogs hanging on my new rack to dry. I cover the rods with foil for easy clean up


    In the smoker with the A-Maze-n tube smoker.......http://www.amazenproducts.com/SearchResults.asp?Cat=12  

    Running some maple on these


    Didnt get any pics of them out of the smoker.... here they are out of the cold water bath after the final par boil in 180 degree water

    The tube smoker worked great. A few of the hot dogs that were directly under the tube really got a lot of smoke on the ends. The have a real smokey flavor.

    Next time I think I will back off and only use one tube


    Thanks for looking

    Joe
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Yum they look great, well done
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You got Magic in them hands and Smoker Joe...JJ
     
  4. Look great! Do you use your own recipe or a commercial seasoning mix?
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great Looking Dogs! [​IMG]
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    whoop whoop.....nice looking dawgs
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    That maple looks like it did a good job for you, hot dogs look great!

    [​IMG]
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Those look really yummy!  Hungry!

    Kat
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice, took on some great color, how long were they in smoker for??
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Joe!!![​IMG]

    Looks Great !!!

    If you're making Dogs, Dan's a good one to follow!!

    Bear
     
  12. trickydick

    trickydick Newbie

    Good work! What kind of casings? Did you emulsify them? The color looks way better than mine. Too many links touching.. Need a real hanging rack system.

    TD
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    22/24 mm sheeps from B&P... They were about 8 months old and were loosing their elasticity. I had a few blow outs with minimal pressure on the casing. Good thing it was the end... Time to reorder some more..... Didnt emulsify.. getting too lazy... Just did the triple grind.... Hope to get the robot coupe blixer soon so my lazy arse can emulsify with a touch of a button,,,LOL
     
  14. sam3

    sam3 Smoking Fanatic

    Looks real good Joe.[​IMG]
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    As usual...looks great!  Is B&P your favorite sheeps? I've been using them for my snack sticks and have been quite happy.
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Yes.. Been very happy with their natural sheep casings.. nice tender snap when you bite
     
  17. sam3

    sam3 Smoking Fanatic

    Joe, I made some of these over the weekend using different recipe. First time ever...

    I bought 24/26 mm from another company, and honestly they look like snack sticks versus wieners. I'm not happy at all with them.

    I'm going to place an order with B&P today. Thanks for the review with the B&P.

    I'll snap some pics tonight of my experiment and post it tomorrow.
     
  18. reinhard

    reinhard Master of the Pit OTBS Member

    Wonderfull!!!! Great Job!!! Reinhard
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I made them with the 24/26 mm and the 22/24 mm and prefer the smaller 22/24 mm casings. Just seems to be too much meat for a hot dog with the larger casing......  did you take them to 140 then do the parboil to 160. I have taken them to 160 in the smoker and they were good, just not as tender as when they were parboiled to 160

    22/24 mm


    these were 24/26mm

     
  20. sam3

    sam3 Smoking Fanatic

    I guess I'm used to the Vienna type Hot Dogs we get up this way. The smaller one's are good for holding kraut, chili, etc.

    We normally eat ours nekkid. [​IMG]

    I took mine to 130 in the Bradley and parboiled to 152. Ice bath, then bloom.

    I did a 50/50 ratio of ground poke and 85/15 GB.

    Forgot the camera again this morning. I'll get a thread up of what I did soon.
     

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