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Who Wants To See Pics Of My Wiener? - Page 2

post #21 of 50
4/1/12 at 8:44pm
Thread Starter 

Damn near 400 bagged up and ready for the freezer.

2012-04-01_23-19-11_109.jpg

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post #22 of 50
4/1/12 at 10:29pm

I will just stick with what I told you in Chat LOL 

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post #23 of 50
4/1/12 at 10:40pm

Great job with the HOT DOGS Joel...................icon_eek.gif

 

Joe

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post #24 of 50
4/2/12 at 4:04am

Those came out really nice. I like how they look after two grinds with the smaller plate.

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post #25 of 50
4/2/12 at 6:24am

NICEicon14.gif

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post #26 of 50
4/2/12 at 6:54am

Those came out great. I must admit I was a little worried about clicking on that link. biggrin.gif

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post #27 of 50
4/2/12 at 7:40am

icon_cool.gif

Now thoses look awesome Joel. I could eat a bunch of thoses now that I'm finely got my steroids down to almost nothing. I can Diet Ya ya ya Yahoo

 

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post #28 of 50
4/2/12 at 9:28am

It looks great i can see it in a bun with mustard drool.gif

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post #29 of 50
4/2/12 at 9:50am
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

I will just stick with what I told you in Chat LOL 

ROTF.gif
 

 



Quote:
Originally Posted by boykjo View Post

Great job with the HOT DOGS Joel...................icon_eek.gif

 

Joe


Thanks Joe!

 



Quote:
Originally Posted by sam3 View Post

Those came out really nice. I like how they look after two grinds with the smaller plate.


I do too. It was interesting to watch the color change during the second grind.

 



Quote:
Originally Posted by sunman76 View Post

NICEicon14.gif



Thanks!



Quote:
Originally Posted by alelover View Post

Those came out great. I must admit I was a little worried about clicking on that link. biggrin.gif



What? I am a model inmate, err I mean poster. 32.gif



Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Now thoses look awesome Joel. I could eat a bunch of thoses now that I'm finely got my steroids down to almost nothing. I can Diet Ya ya ya Yahoo

 


Congrats Mark!

 



Quote:
Originally Posted by africanmeat View Post

It looks great i can see it in a bun with mustard drool.gif


Don't forget the homemade kraut. biggrin.gif

 

 

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post #30 of 50
4/2/12 at 10:29am

Those look GREAT!!!!

Tim

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post #31 of 50
4/3/12 at 6:34am
Quote:

 



 

 


Don't forget the homemade kraut. biggrin.gif

 

 



Yup you right mmmmmaaaam yummy

 

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post #32 of 50
5/29/12 at 9:15pm

Hopefully this gets seen.  So.... I'm planning on making ten lbs of these hot dogs.  Took me a bit to find where to buy the phosphates, as it says to definetly use them.  However, how critical is the "sodium erythorbate"?  the recipe calls fro 1/4 tsp for 5 lbs.  Is there a commercial name for this?  is it required?

 

Thanks

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post #33 of 50
5/30/12 at 4:30am
Thread Starter 
If you plan to mix, stuff, and smoke all in one shot, I would recommend it. It is a cure accelerant. You can get it from http://butcher-packer.com

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post #34 of 50
5/30/12 at 6:26am

Outstanding

 

Those cellulose casings are the shiznet.

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post #35 of 50
5/30/12 at 6:38am

Awesome looking wieners there solar! I bet they do taste amazing!

 

I googled phostphates a while back and didn't find any reason why phosphates would be a "good" addition to home made sausages. Can someone tell me what the benefit is? Thanks!

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post #36 of 50
5/30/12 at 6:39am
Quote:
Originally Posted by Smokewagon View Post

Hopefully this gets seen.  So.... I'm planning on making ten lbs of these hot dogs.  Took me a bit to find where to buy the phosphates, as it says to definetly use them.  However, how critical is the "sodium erythorbate"?  the recipe calls fro 1/4 tsp for 5 lbs.  Is there a commercial name for this?  is it required?

 

Thanks


What recipe are you using?

 

Erythorbates are a curing accelerator and speeds up curing process. You can stuff and smoke right away.  Take in consideration that SOME pre mixes already have this added. Be careful with SE as 1oz will do 100 lbs of meat.

 

Also known as Sodium Tri Poly Phosphate and Sodium Phosphate, Brifisol 450 is a food grade phosphate that is used with meat products to help in the retention of moisture and soluble proteins. Sodium Tripolyphosphate is compatible with all curing ingredients such as nitrites, nitrates, sugar, salt and ascorbic acid or its derivative, sodium erythorbate. (Dont confuse this with TSP that can be bought at a hardware store)

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post #37 of 50
5/30/12 at 6:50am

When we were kids I told my brother Sodium Erythorbate was ground up salted earthworms! He won't touch hot dogs!!!!yahoo.gif

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post #38 of 50
5/30/12 at 8:17am
Quote:
Originally Posted by SmokinHusker View Post

When we were kids I told my brother Sodium Erythorbate was ground up salted earthworms! He won't touch hot dogs!!!!yahoo.gif


laugh1.gif

 

you bad...lol

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post #39 of 50
5/30/12 at 8:37am
Thread Starter 
Quote:
Originally Posted by nepas View Post

Outstanding

Those cellulose casings are the shiznet.

I owe Dan some as well. biggrin.gif

Quote:
Originally Posted by gersus View Post

Awesome looking wieners there solar! I bet they do taste amazing!

I googled phostphates a while back and didn't find any reason why phosphates would be a "good" addition to home made sausages. Can someone tell me what the benefit is? Thanks!

It is a binder to help retain moisture.
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post #40 of 50
5/30/12 at 10:12am

Most EXCELLENT  !!!
 

 

How did you come by the cellulose casings.  All I can find is to buy them in huge quantity.  I'd like to get a hundred of them or so.  I guess they come in strands so 2-3 of them would do me fine.

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