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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.
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.