Cellulose Casing Hot Dogs

[fagesbp]

I'm thinking about doing some skinless hotdogs and looking for suggestions and advice.

Anyone that has used them, do they peel ok? Do they expand and retract with the meat? DO you peel them right after cooking, after cooling, or when ready to serve?

Any other tips would be appreciated. Thanks.

 

[fagesbp]

Well I just ordered some. Viskoteepak wienie-pak CELLULOSE CASING w/ Rapid Peel 22.5 mm off of ebay. Only 10 bucks for 225 feet so if it doesn't work out, I'm not out of much. I'll just stuff them in hog casings and have super jumbo wieners lol.

 

[BGKYSmoker]

Heck yeah they work good.

Here are some stuffed.

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• BGKYSmoker
• Jan 29, 2013

Now i just gotta locate the finished ones 

 

[fagesbp]

First time making hotdogs. I used 3 pounds ground chuck and 2 pounds ground boston butt. We poached a few and smoked the rest. Definitely like the smoked ones better but they were more like skinless sausage.

The recipe:

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• fagesbp
• Feb 7, 2013

Chuck

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• fagesbp
• Feb 7, 2013

Butt spaghetti

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• fagesbp
• Feb 7, 2013

All stuffed

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• fagesbp
• Feb 7, 2013

lbYS884.jpg

• fagesbp
• Feb 7, 2013

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• fagesbp
• Feb 7, 2013

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• fagesbp
• Feb 7, 2013

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• fagesbp
• Feb 7, 2013

5WAmiVC.jpg

• fagesbp
• Feb 7, 2013

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• fagesbp
• Feb 7, 2013

Poached peeled

A7kicLB.jpg

• fagesbp
• Feb 7, 2013

Smoked peeled

i5jYFaf.jpg

• fagesbp
• Feb 7, 2013

 

[whistech]

fagesbp, those look wonderful.     What process did you use to peel the casengs off the sausage?

 

[rstr hunter]

Look good.  As far as the recipe is that all in grams and what is NFDM?

 

[solaryellow]

Look good.  As far as the recipe is that all in grams and what is NFDM?

Non Fat Dry Milk

 

[noshrimp]

Very impressive, fagesbp! Great job.

Noshrimp

 

[chef jimmyj]

I am partial to the Snap of natural casing but the Dogs you made a impressive...JJ

 

[fagesbp]

Thanks everyone.

To peel them I just pricked the end and they peel off like nothing. If you happen to use this type of casing, don't prick the air bubbles. The casing splits like nothing from any small start. If you look at the poaching pic you can see where the end that I stuck the probe in has the meat extruding from it.

Yes the recipe is all in grams. I usually write my recipe in percentage on paper then just weigh the meat and base my seasoning weights off of that. That's where the dry erase board comes in handy so I can calculate all the exact weights based on the percentage I want and write it down there as I go. Then it's easy to read the big writing as I weigh.

I think I would prefer the snap of natural casings as well chef but I couldn't justify spending over $50 for a whole hank of sheep casing just for a few hot dogs. I found a deal on the cellulose at $10 on ebay. And I've heard too many horror stories about the small homepak packs of casings. I do keep hog casing in my fridge but I can buy that locally for $20 a hank at the grocery store.

 

[mike johnson]

I just used those casings. They are great!!! to remove from casing you cut the one end and push on the other end and it slides right out.

 

[boykjo]

Looks great............................. love a home made hot dog......

 

 

[michael ark]

Looks great!

 

[driedstick]

Looks good.

 

[roller]

Never tried Dogs but think that I should..Yours look great !