Wieners e/q-view

Discussion in 'Sausage' started by isutroutbum, May 30, 2009.

  1. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Hey All,

    Made some hot dogs on Thursday. Smoked 'em yesterday. Here's the recipe (nothing earth shattering):

    3 1/2 pds chuck steak
    9 pds butt
    175 grams Wiener seasoning (from Sausage Maker . . . why fix it if it ain't broke?)
    1 tsp Insta Cure #1
    1 1/2 cups Soy Potein
    Sheep Casings

    Meat cubed up:


    Ground ( 3/8" then through 1/4"):


    Mixed w/spices, and the casings off to the side:


    Stuffing:


    The pile, post stuff:


    Smoked/cooked for 10 hrs - 130 for 2 hours (no smoke), 150 for 6 hours (light hickory), and 170 for two hours (no smoke, and until 154 internal temp), then out to a cold water bath and hanging at room temp for bloom for a couple hours:


    The 12 pd bag [​IMG]:


    Thanks for lookin!!!!!
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking weenies! I know they're better that those Bar-S ones that I boiled up for dinner tonight![​IMG]
     
  3. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Yeah Man!...Nice, clean up sucks! With that gig! Fine job!
     
  4. visilor

    visilor Fire Starter

    Awesome job, dude! I do need to get around to ordering my attachments for the Kitchen aid mixer.
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Knowing what goes into hot dogs makes them so much easier to stomach! Nothing artificial on those and I bet they tasted awesome. Points for the pics and the steps taken to create those beauts! [​IMG]
     
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Those look great. Nice job...
     
  7. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    My wife wont look at a dog for nothin but I bet she would eat one of those!
     
  8. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Those look real good!
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That a real nice job you did there. Can you make them flavored or spicey as you want?
     
  10. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Looks very nice,but ahh..................LITER FLUID on top of the smoker?
     
  11. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Thanks to everyone for the kind comments and points. I really appreciate it.

    The dogs came out pretty well. I bought a Bradley Digital 6 rack the day that I made the sausages, because I wanted to be able to smoke them properly (I've just been using the 18.5" Weber for my sausages, so I got grill marks on them, and only had a very small amount of room). I had a few issues trying to get the Bradley's temp set properly, but once I sort of figured it out, it worked nicely. I had so many dogs that some of them were touching, so the color on all of them is far from perfect, but overall I was happy with the outcome.

    mballi - yes, you can make them as spicey as you like. A lot of folks just add red pepper flakes, but you could add any kind of heat that you like (I want to do a habanero sausage at some point).

    Smokebuzz - yes it is lighter fluid, but was not used on anything. The damper on the smoker is really flimsy, so I set that can on it to hold it in place. I was wondering if anyone would catch it. Nice spot!! [​IMG]

    Thanks again all.

    Best,
    Trout
     
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice job on the dogs!!
     
  13. jjrokkett

    jjrokkett Meat Mopper

    Great looking dogs! Makes me want to make a batch!
     
  14. que-ball

    que-ball Smoking Fanatic

    I saw the lighter fluid can too. I'd be worried about it catching fire, not that it was used on your dogs.

    Nice dogs. Did you season your new smoker before you smoked your dogs in it? It looks way too clean!
     
  15. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Hi Tim,

    I did season it . . . twice. I bought it on the day I made the dogs(Thursday), seasoned it, and then smoked 'em on Friday. So, technically it was the virgin smoke. I had a little trouble w/the temp and a couple other issues, but for a first smoke it wasn't too bad. I've got a LOT to learn about the smoker though, and it will take some time to get things tweaked. But that is the fun of it for me. Hopefully it won't remain clean for long. [​IMG]

    Best,
    Trout
     
  16. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking dogs Trout! Nice job!!
     
  17. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice job Trout, they look excellent!
     
  18. lcruzen

    lcruzen Master of the Pit OTBS Member

    Nice job on the dogs! They look tasty. Lets see some on a bun with some onion & mustard!
     
  19. pantherfan83

    pantherfan83 Smoking Fanatic

    Nice looking dogs & QView. How was the texture? It doesn't look like you emulsified them a whole lot using either a food processor or by putting them through the grinder more than twice. I did when I made mine, but it was a major pain (mess and time wise) and swore never to do it again.
     
  20. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Thanks again for the nice comments folks!

    Panther - good eye! I skipped the emuls this time around. I ran 'em through the grinder twice, and was going to use the grinder to stuff (mine always emulsifies when I use it), but went the easy (read: lazy) route and used the 5 pd stuffer. I didn't want to deal w/the extra time it takes. The texture, therefore, is a little more 'meaty'. They have the texture of, and taste a lot like, kabanosy. That's fine w/me. [​IMG]
     

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