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hot dogs

post #1 of 5
Thread Starter 

I have a very good recipe for venison hot dogs, but I am having trouble with the smoking process. The collagen casings either shrivel  up and get tough as leather, or burst before the internal temp reaches the 150 - 160 deg F range. does anyone have any hints or tips.


post #2 of 5
What temp are you smoking at ?
post #3 of 5

I would like to see the recipe you're using and your cooking method.

If they are shriveling up it means they are loosing the moister. that could be from high heat or no binders or any number of things


post #4 of 5

Dans the man.............................icon14.gif



post #5 of 5
Thread Starter 

I start slow about 100 deg F for about an hour to an hour and a half. than gradually increase the temp. to about 150 deg. I do use a water reservoir with the wood so I do get a bit of steam cooking also.

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