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Wiener rama (FINISHED) - Page 2

post #21 of 36
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

I'm wondering if a shorter tube would cause less pressure on the stuffer? Anybody? th_dunno-1[1].gif

Just a thought, I'm no engineer here

 

 

 

Yes a shorter tube would lessen the pressure. I made this tube longer so I can cut it to length if needed.. Looks like I may have to go that route
 

 



Quote:
Originally Posted by sam3 View Post

I'm nervous to twist after I tie both ends. I usually twist while stuffing. Any problems with those casings Joe? Just not familiar with them...

 



Some of the dogs I stuffed tight and was still able to twist... I messaged the wiener and it twisted without bursting.  biggrin.gif..................The casings are great just all in knots......

post #22 of 36

looks good!

post #23 of 36
Quote:
Originally Posted by boykjo View Post


. I messaged the wiener and it twisted without bursting.  biggrin.gif..


 

Funniest thing I have seen today. ROTF.gif

 

Is it the tube length or not having a gradual transition to the tube that is building up the pressure? I know when I was using my ho-maid 3/8" stuffing horn (flared pex with a nylon washer) for snack sticks it would build up an awful lot of pressure. I found a stainless one at Bass Pro that has a more gradual transition to the tube itself and that has helped tremendously. Nor have I had to scrape meat off the underside of the umbrella over my patio table since.

post #24 of 36


ar116924161456131.jpg

 

Doesnt everyone have one of these. That way only one person has to cook the dogs lol



 

post #25 of 36
Thread Starter 

Oh My......Oh My..... I am catching up to Dan's great looking hot dogs.......... went with apple smoke on these... turned out a nice color.....will be grilling some of these tomorrow with some buddies

 

HPIM2274.JPG

 

HPIM2272.JPG

 

The water bath..... I took them to 155 at skipped the par boil

 

HPIM2280.JPG

 

Here's a pic of my pipe burner build.........My burner build instructions supposedly that don't work that got hi jacked on another forum.... I THINK NOT.....I will do one soon for SMF........

 

HPIM2279.JPG

 

Hey Dan... I am going to try something different next time...  Maybe tone it down on the coriander and add some nutmeg and some cumin.... what do ya think....

 

Thanks for looking

 

Joe

post #26 of 36

Those look awesome nice job  thumb1.gif

post #27 of 36

I always sparay my tube and the cylinder with cooking spray.  Seems to help!

post #28 of 36

Looks great Joe - I bet those are going to be really tasty

post #29 of 36

Very nice looking dogs

post #30 of 36

Look Great Joe, what are they "foot longs"?

Want to hear what ya thought of them with the veal.

I like coriander and hate cumin, but go for it.

post #31 of 36

 

DanMcG

I got the same problem with short tube.

but the wiener looks good, two by two like Soldiers,

 

post #32 of 36

Great job Joe. They look fantastic!

post #33 of 36
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Look Great Joe, what are they "foot longs"?

Want to hear what ya thought of them with the veal.

I like coriander and hate cumin, but go for it.



Yeah Dan.. I did them in foot longs... I like a dog with the ends sticking out.............. I ate one last night and the flavor has not changed much. My son said they were a lot better than the first ones, but the texture of the dog was awesome. The snap of the natural casing and the texture of the dog was to my liking along with the smoked dogs...... For some reason nutmeg is in my head to add to this recipe.....we'll see

 

Joe

post #34 of 36

Nice looking weiners! The color is fantastic!

post #35 of 36

had  that same problem until i add aliitle water, chicken or beef broth before stuffing,, and remix it,, this will help push  the

mix into your casings...

post #36 of 36

Looks really good! If the pressure is a lot on a 5lb stuffer I can't imagine on a 15... 

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