Seems like pork sausages outnumber beef sausages in this forum by 50:1. Anyone have an all beef hotdog recipe they'd like to share?
Where's the beef (hot dogs)?
- Thread starter mickey jay
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
5 lb beef chuck ground
4 t kosher salt
1 t cure (if smoking)
2 T dry colemans mustard
1 T paprika
1 t black pepper
1 t mace ground
1 t garlic powder
1 t coriander ground
1/2 t celery seed
2 t liq smoke (opt) if not going in smoker
1 cup water
sheep or hot dog casings.
Mix all the dry items and set aside
Cut and cube meat grind 2x thru fine plate, mix the dry along with the water, mix well. If you like put meat in small batches in food processor or blender to emulisfy adding ice if needed.
4 t kosher salt
1 t cure (if smoking)
2 T dry colemans mustard
1 T paprika
1 t black pepper
1 t mace ground
1 t garlic powder
1 t coriander ground
1/2 t celery seed
2 t liq smoke (opt) if not going in smoker
1 cup water
sheep or hot dog casings.
Mix all the dry items and set aside
Cut and cube meat grind 2x thru fine plate, mix the dry along with the water, mix well. If you like put meat in small batches in food processor or blender to emulisfy adding ice if needed.
jarhead
Meat Mopper
fagesbp
Smoking Fanatic
I bought the cellulose non edible casing from a guy on ebay very cheap. Search on there for cellulose casing if you want to go the skinless route. He might have some left. I have made hotdogs with them twice and I'm very happy with the results.
Thanks nepas, Jarhead, and fage! I'm going to pick up some sheep casings from Butcher Packer and see how these beef hotdogs turn out. Will post again on this in a few weeks.
Finally got my B&P 22-24mm sheep casings (holy cow they reek), and found a few hours to whip up some dogs using the recipe above. This was my first time using sheep casings, and they are very delicate. Had one blowout, and the twists kept getting breaks. You can see some meat pushing through in the picture below.
They came out a little mis-shapen. I need some more practice to get a more even fill. The lengths are uneven as well.. I was in a hurry when I was linking them. I'll have to explain to the family that they're "homemade". Taste test tonight.
They came out a little mis-shapen. I need some more practice to get a more even fill. The lengths are uneven as well.. I was in a hurry when I was linking them. I'll have to explain to the family that they're "homemade". Taste test tonight.
junkcollector
Smoking Fanatic
Well they definitely pass the taste test. You don't even know the sheep casings are there, they're very good. My son was asking for seconds!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
