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Hot dog/ franks help!!

post #1 of 9
Thread Starter 

I need some help see if some one can point me in the right direction? i want to make all beef franks/hot dogs and i want to know what kind of casing to use is small hog casing better than sheep casing? and if someone can post a link where i can buy the casings at for a good price and maybe and all beef recipe as well.



post #2 of 9

Go with a sheep casing, 24-26 mm

Hog casings are to tough and to big for what I call a dog or frank.

here's a link to Butcher Packer,,


They are extremely fast with there orders, I usually get my order in 3 days

post #3 of 9
Thread Starter 

what size sheep casing?

post #4 of 9

I prefer sheep casings. I just bought some from Butcher & Packer. /www.butcher-packer.com/

If you are looking for a recipe try one of Kutas recipes.

post #5 of 9

Sorry, I just edited my post to make more sense,

post #6 of 9


Wieners (hot dogs) are on my to do list, in fact I should have already made them, but the last thing I need is a bean plate for my grinder which is stuck in Costa Meas until Aug 19, oh well.


Here is the recipe I'm planning on using, it's from Rytek's book.


Ingredients for 10 lbs.

1 pint ice water

2 level tsp Prague Powder #1

4 tbsp paprika

6 tbsp ground mustard

1 tsp ground black pepper

1 tsp ground white pepper

1 tsp ground celery seeds

1 tbsp mace (substitute: coriander)

1 tsp garlic powder

6 tbsp salt

2 cups non-fat dry milk

4 tbsp powdered dextrose

6 lbs lean beef (chuck)

4 lbs lean pork (pork butt)


I'm not going to use the pork butts but instead use all beef for my wieners.


I hope this helps and I'm looking forward to your Q-view,



post #7 of 9
Thread Starter 

cool thanks for all the info!! i look forward to making them since all the premium franks are so over priced at the market i rather make them my self and besides around here is hard to find a good wiener with a casing. am amazed how people around here (in my side of town) just like to eat crap just cause it cheap. i think if you want to really save money make it yourself!!! instead of eating all these hormones that the corporations that took over the good ol U.S.A are feeding us.

post #8 of 9

I was going to say that you needed to get the "Bible" of sausage making and curing meat. You will find a ton of pretty recipes for sausage in this book. Nowas far as casing I have used sheep casings you have to be really careful when stuffing them for they are really thin and they break easy.

post #9 of 9

I get mine from Syracuse Casing, they're a premium US casing:




I get the 24-26 mm sheep casings. 

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