CHILI DOGS

Discussion in 'Sausage' started by reinhard, Jul 11, 2015.

  1. reinhard

    reinhard Master of the Pit OTBS Member

    Been busy lately but not busy enough to make some chili dogs last Wednesday.  I think I posted the smoked one's I made but this time I made 10 pounds of fresh one's for the grill.  Just enough heat without affecting the flavor.  One thing I have noticed when I go to service counters around here is that a lot of brats are sold.  Different types but they all have the same seasonings.  You would think some of these shops would think out of the box and try a variety.  Guess that is why I make my own sausage.    These have a chili flavor and every one that I have given these to love them.  When I prepared them I put them on in-direct heat for half the cooking time and over direct heat to finish them off, but all this time on the top rack.  Wrapped some bacon around each one, something I've been doing lately when grilling my sausage's.  Here are some pics of the day and what I used:

    One pack of Curley's chili dog seasoning enough for 10 pounds cure included [cure for smoking but I put it in there for fresh]

    8 pounds of pork butt trim

    2 pounds of 80/20 ground beef

    2 cups of water

    2 T mustard seeds

    2 T diced garlic from the jar

    Ground the pork and beef through a medium plate once.  Sprinkled the mustard seeds over the meat.  Then mixed the rest of the ingredients in the water.  Poured it over the meat and mixed it well.  Had my 32mm hog casings ready and started to stuff.



    Ground the meat through a medium plate.


    Mixed the seasonings and cure in the water.


    Everything is on the ground meat and ready to be mixed up good.


    That little tool is my meat tenderizer I use to poke a few holes in the casing for easier linking.


    First few links .


    Yes that taste test I always look forward too.


    Had to have some that day so I wrapped the links in bacon, what can go wrong there.


    Looks like they are ready to go!!


    Sure are tasty!!!  Reinhard
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real good from my House!!![​IMG]

    Nice Job!![​IMG]----------------[​IMG]

    Bear
     
  3. larryp

    larryp Fire Starter

    Looks like some mighty fine sausages. I like the idea of the chili being in the dog.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow, that's some great looking sausage and bacon wrapped to boot! Nice smoke and POINTS!!!
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Love the bacon wrap! I got to try it sometime. Thanks for the idea.
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Please start mailing those out! :points:
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    they look great, well done
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks everyone!!!!  They are very good.  I'm ordering a couple of 25 pound seasoning packs of chili dog seasonings.  The ten pounds won't last the week between friends and family.  Reinhard.
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nicely done I will have to try some of that.

    Richie

    [​IMG]
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    RH, Awesome looking sausages ![​IMG]
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I am going to have to give this a try - nice job, looks great

    [​IMG]

    DS
     
  13. figjam

    figjam Meat Mopper

    Why poke the casing?  Seems like that would let juice run out.
     
  14. reinhard

    reinhard Master of the Pit OTBS Member

    FIGJAM, the reason I poke some holes in the casings prior to linking is to release some air pockets formed by stuffing..  I use a meat tenderizer which has very fine needle points and make very small holes.  This helps in easier linking as well.  I don't poke many and there is really no loss that I have noticed.  All the years that I have made sausage including the many years when I was working I have done this.  I good tool for this is the two prong corn cob holder also.  I'ts just one part in the process of making sausage.  Reinhard
     
    Last edited: Jul 14, 2015
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW   they look great.

    [​IMG]
     
  16. Nice Job, those look great, I need to try them     [​IMG]

    Gary
     
  17. figjam

    figjam Meat Mopper

    Thanks for the explanation.  Figured there had to be a logical reason.  They look great, btw.
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    Those look great! I'll have to try them soon[​IMG][​IMG]
     
  19. [​IMG]
     
  20. How do you make the links like that? Is there a special tool to kind of like crimp them or what?
     

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