First attempt at HotDogs with lots of Q-View

driedstick · Feb 8, 2013

Very nice Mike

roller · Feb 9, 2013

Those look great...

1beezer · Feb 9, 2013

They came out real nice. Is there a recipe somewhere or did you just wing it?

jerseyhunter · Feb 9, 2013

Looking good, my draw back making dogs is not enough fat content.

boykjo · Feb 9, 2013

I want one.....................

mike johnson · Feb 9, 2013

here is what I did

sausage

The wiener is a cured, smoked and cooked sausage. It is a ready to eat sausage or it may be boiled, fried or grilled for serving. The wiener originated about 300 years ago in Vienna, Austria and German immigrants brought this technology to the USA. The terms frankfurter, wiener or hot dog are practically interchangeable today.

Meats	Metric	US
lean beef	400 g	0.88 lb. I used 4lb. 80/20 g.b.
veal	300 g	0.66 lb. and 2lb. boneless
back fat, pork jowl or fat pork trimmings	300 g	0.66 lb. pork ribs

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
white pepper	2.0 g	1 tsp.
paprika	2.0 g	1 tsp.
coriander	2.0 g	1 tsp. didnt have this
mace	0.5 g	⅓ tsp.
onion powder	1.0 g	½ tsp. used garlic powder
cold water	150 ml	⅝ cup

Instructions

Grind meats 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and 50 ml of cold water and mix well. Add fat trimmings and the last part (50 ml) of water and mix everything well together.
Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
Hang on smokesticks for 30 minutes.
When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until a brown color develops.
Cook in hot water, at 75º C (167º F) until internal meat temperature reaches 154-158º F(68-70º C). This should take about 15 minutes.
Shower with cold water for 5 minutes. Keep in a refrigerator.

woodcutter · Feb 9, 2013

I was skeptical about those casings but you sure did a nice job.

realbigswede · Oct 21, 2013

I always buying my casings for my local butcher shop. they always give me a great deal $15.00 for 5# at least that was the price last time....

smoke_chef · Feb 25, 2014

Very cool!

rexlan · Feb 25, 2014

1beezer said:
Guess I'm pretty dumb but how does the meat stay together Jeremy?

It's inside the casing ...

rexlan · Feb 25, 2014

Mike Johnson said:
Here is the link. 225ft for 9.99 free shipping http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=121062485038

Nice job on the product but those casings are 22.5mm and much too small for a hot dog unless you want a lot of bun.

A standard almost invisible dog is 25mm.

A real good and nice size dog is 29mm and those casing are hard to find.

Cellulose casings are the industry std. for dogs and they peal right off after they are cooked.

slikster · Feb 26, 2014

I did the same thing last weekend but was in a hurry so no pics. The EZ peal casings work great. I used sausage maker seasoning and smoked for about 3 hours at 180. turned out great and I don't really care for hot dogs. We made enough to feed us on spring break in two weeks.

bdskelly · Feb 26, 2014

Awesome dogs Mike. I'd like to know your recipe for the spices if you'll give it up! PM or post.

Much obliged

Brian

billyj571 · Mar 1, 2014

WOW amazing dawgs hit the link and all sold out

smokin jason · Apr 29, 2014

Have you thought about using sheep casings? I am very interested in trying to make some Hot Dogs but i want the good snap to it. Your Hot Dogs look awesome. Are they on the softer side? I feel without the casings you can't get that awesome "POP". Am i wrong?

grimreeper · May 7, 2014

Wow very nice

reinhard · May 7, 2014

Very nice on the dogs!!! Reinhard

First attempt at HotDogs with lots of Q-View

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