Passing Wind Estates Hot Dogs
- Thread starter disco
- Start date
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I think pork is a bit sweeter meat and gives a better consistency than all beef. That being said, I am in the minority. Most people prefer all beef hot dogs. Also, I have never turned down a beef hot dog. The difference is minor and a matter of personal taste.
However, to be sure, I think you should make all beef dogs and send me some just so I can be sure. It is strictly in the name of science.
Disco
Great looking hot dogs Disco! I have to try this soon! I like that you beat the mixture into a paste in the mixer. Most recipes ive seen use a food processor and that seems like more work and more of a mess. Points for some great looking dogs!!
Thanks, CM.
I appreciate that, Al!
Great looking dogs, Disco!
Another great thread!
Al
Thanks, boykjo, they tasted darn good too.
Very nice Disco.............. They look great............
I know what you mean about a bunch of batches in a food processor. This gives a great texture but it is a bit coarser than commercial. However, I prefer them that way.
Thank you for the points!
Thats one damn nice hotdog, thanks for the recipe!
I appreciate the point. Is your to do list getting longer like mine? I guess it is just a risk of SMF.
Dang those look good, Disco. Another for the to-do list.
tjmitche
Smoke Blower
I didn't think I could be salivating this much over Hot Dogs.
Great job! Great pics. Great tutorial!
Wanna make me some.
Great job! Great pics. Great tutorial!
Wanna make me some.
Thanks! You are making me blush!
I didn't think I could be salivating this much over Hot Dogs.
Great job! Great pics. Great tutorial!
Wanna make me some.
okie362
Smoking Fanatic
Disco, afternoon..... OK, I really like the sound of those flavors... Do you think that emulsified mix, in a pan and smoker or water bath cooked, would make a great spam alternative ???
I did this hot Italian sausage thing http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16... made sausages, and stuffed some muslin bags... after the sausages were done I left the bags in the smoker at 150-160 ish until they started to firm up like the moisture was finally leaving.... Let them rest and sliced them up thin for a salami type meat.... Holey Krap is it good....
I'm thinking your recipe would put spam to shame... have you eaten spam to know what I'm speaking of ????
..
.. ..
I did this hot Italian sausage thing http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16... made sausages, and stuffed some muslin bags... after the sausages were done I left the bags in the smoker at 150-160 ish until they started to firm up like the moisture was finally leaving.... Let them rest and sliced them up thin for a salami type meat.... Holey Krap is it good....
I'm thinking your recipe would put spam to shame... have you eaten spam to know what I'm speaking of ????
A standing ovation on those dogs my Candying friend. POINT!
Hey Disco, what did you use for casing on those?
B
Hey Disco, what did you use for casing on those?
B
I had a lot of spam growing up. Fried spam was a dinner often.
Disco, afternoon..... OK, I really like the sound of those flavors... Do you think that emulsified mix, in a pan and smoker or water bath cooked, would make a great spam alternative ???
I did this hot Italian sausage thing http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16... made sausages, and stuffed some muslin bags... after the sausages were done I left the bags in the smoker at 150-160 ish until they started to firm up like the moisture was finally leaving.... Let them rest and sliced them up thin for a salami type meat.... Holey Krap is it good....
I'm thinking your recipe would put spam to shame... have you eaten spam to know what I'm speaking of ????
.... ..
This would definitely have a great flavour. I wonder about the texture but now that I think back to spam, it might be close. You could cut the ice a little and put more fat in it. I think it would be worth a go. I'll put it in my list along with your recipe!
I also think I would go for a bag or large casing that would allow a lot of smoke. The smoke really added to this.
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How did I miss this post? Holy Crap Disco, awesome looking dogs. I'm adding this one to the "Passing Winds Estates" section of my recipe collection for sure.
Thanks
Oh, and POINTS!!!!! (for sure)....
Thanks
Oh, and POINTS!!!!! (for sure)....
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I used collagen casings just because they are the easiest to get around here. We have lots of hunting supply stores but not so many butcher shops!
Thanks for the point Bryan!
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