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Recent content by vger6
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Hot Dog concerns
200° for 2 hours. They were separated by the end of the smoking time. Besides the temp of the smoker I think the farce (emultion) was broken. -
Hot Dog concerns
Guys I did hotdogs yesterday, but mine SEPARATED while smoking. They lost a lot of liquid and fat inside the casing. I didnt use sodium erythobate . Mine was all beef (about 70/30). Everything was very cold while processing. I like them emulsionated, so I use the food processor This is the... -
Hot Dog advice needed
Hi, I did them yesterday, but mine SEPARATED while smoking. They lost a lot of liquid and fat inside the casing. What do you think I did wrong? Everything was very cold while processing. Could they have too much fat or water? -
Hi From Santo Domingo
Hi guys, My name is Mandy. I am from Santo Domingo, Dominican Republic. I am very new on this. I am beginning to experiment with sausages and curing some basics (bacon is going to be my first curing project). I love this site and I'm excited to be part of it. And in advance I ask you to... -
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