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I wanted to make some foot-long hot dogs and wondered what size casings to buy. I can only find one chart that shows 21mm. Any help would be appreciated.
I have hog casings I use for sausage they would make an outstanding dog as well. If I do a foot long I want it to be a smaller diameter. Bun length I want it thicker. I may have to do some of each.
If you do cellulose, or collagen casings, you're better off tying your links off with butcher cord rather than trying to twist like with natural casings. Hotdogs are on my list of things to do, but I haven't got to it yet.
I wanted to make some foot-long hot dogs and wondered what size casings to buy. I can only find one chart that shows 21mm. Any help would be appreciated.
Cellulose is non-edible, thus the casing is very thick and would be difficult to bite and chew. It is best to remove the casings right after cooling and before storage.
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You can smoke em and the key to removeing the casings is that you still have to ice water bath them and when they are cooled off they will slice right out of the casings and if needed u can use a little knife to slide right up the casing between the meat and the casing and it will cut the casing and shoot the sausage out.
If they dont want to come out easily then you havent soaked/cooled them enough.
I prefer the 32mm size so I dont have to stuff as much but you will see what I mean as you do this :)
I recommend u getting a pack of each and then u will get hot dog size as well as jumbo dog/sausage size :)
I'm sure you will love the outcome and yeah you MUST tie each link with butchers twin unless you do a chain link technique. These days I Just do big long links and cut them and vac seal them. Here's some picks of my jumbo and hot dog sized hot links:
I like using natural casings. If you like a lot of meat on the dog 25mm or bigger is going to be a good size hot dog. 22-24 mm is usually the go to size for hot dogs. Using natural casings 20/22mm casings can be a little hard to load as they are really small in diameter. You wont have any problems loading if you choose the cellulose and its a good choice to start with.
Trying something new. adding some cheese and japs to some hot dogs. Going to give these a light cold smoke of apple wood for about a good hr or so then cook with heat only. These will be making the trip to the south Florida gathering this spring Here's the sausage Room where I keep my...
Out of hot dogs so I Did another round. I also did some Italian sausage (not pictured yet) using Scott's recipe AKA alelover and some country sausage using two different recipe's. I used ryteks breakfast sausage recipe and was not impressed. They will be giveaways..... It was hard keeping the...
Doing another batch of wieners again... My son said I needed to increase the flavor so last time I went with less salt in the recipe so went back to the original salt amount....... Last time I did all pork shoulder... This time i am adding some ground veal and some ground chuck along with the...
I use the 25mm cellulose casings for skinless hotdogs . Easy to use and makes a great sausage . Don't let the phrase peel off casings worry you . The sausage comes right out .
The cellulose will stretch , so the end size depends on how tight you stuff them .
These are all the same 25mm casings ,
Breakfast sausage . Just enough pressure to fill the casing .
Take note of the size .
Hot dogs , moderate pressure .
Bun length these would be about a No. 5 hot dog .
Heavy pressure , casings stretched tight .
For comparison , one sausage stuffed at moderate pressure . This was all the same run of 25mm casings . The bigger ones would be about a No. 4 sausage .
I also use 22 - 24 sheep casings .