Anyone know the diameter cellulose casing for a standard hot dog?

[Danblacksher]

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.

 

[indaswamp]

25.4mm is 1 inch.... so just divide the measurement given in mm by 25.4mm and that will give you inches.

I would go with natural 29-32mm hog casings....unless you want them straight.

They do make peel off non edible hot dog casings though....

 

[Danblacksher]

Thank you I may just do that.

 

[indaswamp]

Found this:
Hi Mountain Jerkey Seasoning 24 MM HOT DOG CASINGS

 

[indaswamp]

And this @ Butcher&Packer:
24mm (.94 in.) Clear Edible Collagen Casing Single

 

[indaswamp]

Could also use 22-24mm sheep casings, but if you are new to stuffing, those are very delicate to stuff...also a little pricey.

 

[Danblacksher]

Yes I am new and was looking at using the cellulose casings but the sausage maker is out of 25mm but they have the 21mm

 

[SmokinEdge]

I like 22-24mm casings for dogs. I haven’t done the no eatable and may never, just an extra step to peel them.

 

[SmokinEdge]

I prefer natural casings almost always and I SV finish to final temp. I also do dogs in 32mm and 42mm for ring bologna. Love the stuff.

 

[Nodak21]

A foot of 32mm stuffed is a lot of meat. I think regular footlongs are closer to 24mm

 

[Danblacksher]

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.

 

[DougE]

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.

 

[Nodak21]

I bought a hotdog kit from curlys last year with cellulose casings and they turned out way better than I ever imagined they would.

 

[Nodak21]

I just looked it up and they send 28mm casings with their kit. It was a nice size and the casings are surprisingly real easy to remove

 

[tallbm]

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 use and LOVE cellulose casings for making skinless hot dogs and sausages.
I use 25mm and 32mm cellulose casings.

I would not go smaller than 25mm for a hot dog. The 21mm cellulose casings would make something closer to a breakfast sausage link size.

LEM has 25mm casings in stock but only like 4-5 atm and theirs work well:

Cellulose Casings with Black Stripe | LEM Products

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.

www.lemproducts.com

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:

32mm on the left, 25mm on the right.





Jumbo bottom, hotdog size top:

 

[Danblacksher]

Thank you Nodak21 and tallbm! looks like i will try to find some 25mm

 

[boykjo]

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.

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Boykjo

 

[Danblacksher]

Great stuff Boykjo Thank you

 

[chopsaw]

looks like i will try to find some 25mm

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 .

 

[Danblacksher]

Looks great Chopsaw just placed an order for them this morning and now the wait. Do you poke them for air pockets like natural casings?