Discussion in 'Sausage' started by sam3, Aug 7, 2013.

  1. sam3

    sam3 Smoking Fanatic

    Started with 2.5 lbs of ground poke and 2.5 lbs of 85/15 GB

    Put in the refrig and got cold. Then the 2nd grind.

    Got all the good stuff together, mixed and let this set overnight in the frig.

    The next morning, ran this through the grinder one more time. Stuffed into 24/26 mm Sheep casings.

    No pics of the stuffing. Multiple blow outs and mixture all over my hands, I was just looking to get these finished.

    Going into the Bradley running PID 130-170. Giving them 2 hours of apple smoke.

    Yea, not my best stuffing job.....but they'll do.

    Ready to come out. They took on some real nice color.

    These came out with an IT of 130 and into a 165 degree hot water bath. They were pulled once they hit an IT of 152. Immediately followed by an ice bath.


    Close up.

    I let these rest overnight in a paper bag in the frig. Next evening cooked one up for quality control purposes.

    They were very good. I can't see myself buying store bought one's anymore.

    I thought the hot dogs were more like snack stiks sized.

    I bought some 24/26mm casings from B&P and my next batch will be with those casings.

    Thanks for looking.
    Last edited by a moderator: Aug 7, 2013
  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    Looks great it's on my bucket list! Been wanting to try fresh hotdogs.
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sorry Sam3~I had to edit your thread as links to out side sites are no longer allowed. Please review the new Terms of Service.

    As to your issue of casing blowout-not enough water in the mix.  Any water that the recipe called for is going to be absorbed by the milk powder and some will evaporate out of the mixture while sitting in the fridge overnight.  To reduce the blowouts, stuff right after mixing or if you're going to grind and then stuff the next day, mix in between 1/4 to 1/2 cup of ice cold water and then stuff.  You want to add enough water to match the original consistency.

    Sheep casings are prone to ruptures due to the thinness of the casing, try switching to hog casing as they are less prone to bursting plus I like the "pop" when I bite into a sausage stuffed in a hog casing.

    Great q-view btw!
  4. reinhard

    reinhard Master of the Pit OTBS Member

    Great job on the dogs!!!  Reinhard
  5. sam3

    sam3 Smoking Fanatic

    OK, sorry Dutch. I wasn't aware of that.

    As for the water, you are definitely right. It was like a thick glue. I should have added more water, thanks for the insight. I really appreciate it!
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That's why we're such a great site, Sam. Folks willing to help each other out. I do brats all the time and if I have a lot, I'll season and grind the meat one and night and then stuff the next. Incorporating additional water to the meat before stuffing makes the process so much easier.Question for you-Did you just do 3 grinds and then stuff? I didn't see any mention of you emulsifying the meat. The meat after 3 grinds looks dang near perfect.
  7. sam3

    sam3 Smoking Fanatic

    Thank you!

    Yes, I did a triple grind through the fine plate. Twice meat only, final grind had all the goodies in it.
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your wieners look great!! Nice color.

  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks nice, by the way this week only for my free testing survey [​IMG]
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice job on the wieners Sam. They look great
  11. roller

    roller Smoking Guru SMF Premier Member

    Those look just great !

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