or Connect
New Posts  All Forums:Forum Nav:

Wieners..

post #1 of 11
Thread Starter 

Started with 2.5 lbs of ground poke and 2.5 lbs of 85/15 GB

 

Put in the refrig and got cold. Then the 2nd grind.

 

Got all the good stuff together, mixed and let this set overnight in the frig.

 

The next morning, ran this through the grinder one more time. Stuffed into 24/26 mm Sheep casings.

No pics of the stuffing. Multiple blow outs and mixture all over my hands, I was just looking to get these finished.

 

Going into the Bradley running PID 130-170. Giving them 2 hours of apple smoke.

Yea, not my best stuffing job.....but they'll do.

 

Ready to come out. They took on some real nice color.

These came out with an IT of 130 and into a 165 degree hot water bath. They were pulled once they hit an IT of 152. Immediately followed by an ice bath.

 

Blooming.

Close up.

 

I let these rest overnight in a paper bag in the frig. Next evening cooked one up for quality control purposes.

They were very good. I can't see myself buying store bought one's anymore.

I thought the hot dogs were more like snack stiks sized.

I bought some 24/26mm casings from B&P and my next batch will be with those casings.

 

Thanks for looking.

post #2 of 11
Looks great it's on my bucket list! Been wanting to try fresh hotdogs.
post #3 of 11

Sorry Sam3~I had to edit your thread as links to out side sites are no longer allowed. Please review the new Terms of Service.

 

As to your issue of casing blowout-not enough water in the mix.  Any water that the recipe called for is going to be absorbed by the milk powder and some will evaporate out of the mixture while sitting in the fridge overnight.  To reduce the blowouts, stuff right after mixing or if you're going to grind and then stuff the next day, mix in between 1/4 to 1/2 cup of ice cold water and then stuff.  You want to add enough water to match the original consistency.

 

Sheep casings are prone to ruptures due to the thinness of the casing, try switching to hog casing as they are less prone to bursting plus I like the "pop" when I bite into a sausage stuffed in a hog casing.

 

Great q-view btw!

post #4 of 11

Great job on the dogs!!!  Reinhard

post #5 of 11
Thread Starter 
Quote:
Originally Posted by Dutch View Post

Sorry Sam3~I had to edit your thread as links to out side sites are no longer allowed. Please review the new Terms of Service.

 

As to your issue of casing blowout-not enough water in the mix.  Any water that the recipe called for is going to be absorbed by the milk powder and some will evaporate out of the mixture while sitting in the fridge overnight.  To reduce the blowouts, stuff right after mixing or if you're going to grind and then stuff the next day, mix in between 1/4 to 1/2 cup of ice cold water and then stuff.  You want to add enough water to match the original consistency.

 

Sheep casings are prone to ruptures due to the thinness of the casing, try switching to hog casing as they are less prone to bursting plus I like the "pop" when I bite into a sausage stuffed in a hog casing.

 

Great q-view btw!


OK, sorry Dutch. I wasn't aware of that.

As for the water, you are definitely right. It was like a thick glue. I should have added more water, thanks for the insight. I really appreciate it!

post #6 of 11
That's why we're such a great site, Sam. Folks willing to help each other out. I do brats all the time and if I have a lot, I'll season and grind the meat one and night and then stuff the next. Incorporating additional water to the meat before stuffing makes the process so much easier. Question for you-Did you just do 3 grinds and then stuff? I didn't see any mention of you emulsifying the meat. The meat after 3 grinds looks dang near perfect.
post #7 of 11
Thread Starter 
Quote:
Originally Posted by Dutch View Post

That's why we're such a great site, Sam. Folks willing to help each other out. I do brats all the time and if I have a lot, I'll season and grind the meat one and night and then stuff the next. Incorporating additional water to the meat before stuffing makes the process so much easier. Question for you-Did you just do 3 grinds and then stuff? I didn't see any mention of you emulsifying the meat. The meat after 3 grinds looks dang near perfect.


Thank you!

Yes, I did a triple grind through the fine plate. Twice meat only, final grind had all the goodies in it.
 

post #8 of 11

Your wieners look great!! Nice color.

 

drool.gif

post #9 of 11

Looks nice, by the way this week only for my free testing survey ROTF.gif

post #10 of 11

Nice job on the wieners Sam. They look great
 

post #11 of 11

Those look just great !

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage