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My first shot at hotdogs!!! with Q view - Page 3

post #41 of 61

Great lookin' dogs!  I've been coming back to this thread all week.  Hard to find a good, natural, all beef dog here in SWPA.

post #42 of 61
Thread Starter 

Thanks bakerboy7 same over here thats why i went ahead and made them myself i like my dogs with a good snap!!!


post #43 of 61

Those look so good. I will take mine on a hot dog bun with a line of Jeff's sauce down the middle instead of mustard. Or mustard is fine as well.

post #44 of 61
Originally Posted by bratrules View Post

ya i used black pepper i used what i had on hand a lot of recipes i seen use white pepper. oh and for the meat i used 2 1/2 pounds of boneless chuck ribs that i ground myself.




Really pro looking franks mate ! Did you use the chuck only, no added fat ? What was your experience with the sheep casings, hard to stuff, control, breaks easily ? Did you freeze some ? Before I got into all this, the store bought (really nice, artisan made) ones lost their flavour in the freezer after a while.


post #45 of 61
Thread Starter 

I just used some boneless chuck ribs and didn't add any other fat just what it came with also i did remove some silver skin. And no i didn't freeze any i just made a small batch just 2 1/2 pounds so we pretty much ate it all up. and as for the sheep casings ya those thing can be a bit of a headache i had to stuff the dogs with a smaller stuffing tube with took a bit longer. and damn did those thing tangle up on me!!!! but at the end it really is worth it trust me!!!


post #46 of 61

I have a chuckie in my fridge.  I also have some collagen casings, I know they aren't sheep but use em if ya got um. That may have to happen tomorrow night! So much for resting...


post #47 of 61

I never tried hot dogs before but your post pushed me over the edge.  Using your seasoning recipe I mixed 4lbs venison with 1lb pork fat, double ground it and ran it thru the mixer to mash it all up and smoked per your instructions....VERY TASTY!!!!! The sheep casings were a bugger to work with but I got a very good snap out of them which I really liked.  So much more flavor than store bought dogs.  Next time it's a 10lb batch. This one goes in the recipe book!!!


Thanks for posting.



post #48 of 61
Thread Starter 

Smokey Mo give it a shot with those collagen casing cant wait to hear how that works out for you!!! and biteme7951 am glad you dug my recipe thats so cool man and with venison that must so f**ken good!!!!!!

post #49 of 61

oh yeah.  I gave it a shot, my grinder and food processor don't "emulsify" very well.  we cased a few then cooked to try ( it is coming down outside so the smoker is lonely.   Need to work on flavor quite a bit and the texture is awful.  We will try again to night.  My KitchenAide mixer sausage stuffer leaves a lot to be desired.  I need to get a better one I think.  The chuck we got looked really good with nice marbling.  I will regrind with the smaller plate tonight and then re-process in the food processor. More spices also.  Let you know.


post #50 of 61
Thread Starter 

i think the only thing i would add to the ones i made is a bit more salt and paprika. also when putting is the food processor put it in small batches that way to don't over work the machine. Hey how did the collagen casing work out?? also this might help i left the meat to cure like 2 days in the refrigerator so all the spices meld together.


post #51 of 61

The collagen casings I think will work better if I smoke them.  We filled some loose and some more full but when we tested them in water they both came off.  Curing and smoking I think will firm that up. They definitely need more salt and spices.  I am looking up TQ conversions since I cant buy pink salt locally then give it another go.  Yours looked so good I have to try again.  


When you ground the meat did you do it twice through the smallest die and then through the food processor?  I think that may have been what was wrong with the texture, It seemed stringy to me.


Edited by Smokey Mo - 3/31/11 at 1:36pm
post #52 of 61
Thread Starter 

yes i used the smallest die on the grinder then i processed it. make sure the meat is ice cold before doing both you get a much better texture that way. i am planing on making some jalapenos pepper jack franks this weekend!! i post a pic when am done.

post #53 of 61

nice.  Thanks for the tips.


post #54 of 61

I look forward to seeing the jalapenos pepper jack franks !!

post #55 of 61

I'm waiting for my delivery of sheep casings now.

Come on UPS.

post #56 of 61
Thread Starter 

As promise here are the pics of the Jalapeno pepper jack franks i made today!!!!!! man are these things juicy and really good!!

pepper jack dogs 001.JPG

pepper jack dogs 002.JPG

post #57 of 61
Thread Starter 

Man i really got the hang of using the sheep casings also everything went really smooth this time around. the trick to using those things is to soak them overnight then they become very easy to handle!!!

post #58 of 61

those look amazing!

post #59 of 61

Those look AWESOME !!!!!!


Thanks for the Views!



post #60 of 61

Those look Excellent...nice and juicy...thanks for the Q-views.icon14.gif

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