• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Deer dogs

archeryrob

Smoking Fanatic
503
154
Joined Oct 26, 2015
So, I found a recipe on here from Lhender and it just looked awesome. I copied it and made it the first time and water cooked out under the casings and washed the spices out. It had 1 cup water and 1 cup ice for 5 pounds and I thought it was too much, but what did I know about making hot dogs.

So I tried again and I dropped all the ice out and use just 1 cup of chilled water per 5 pounds. Below is my pork butt and fat to head the the freezer for 1 hour to get a coarse grind.



Then the deer meat was added on top and froze again for an hour and then was ground on the small 1/8″ plate.



Below is it coming out of the 1/8″ plate. this was half going to hotdogs and half to beer brats on the next post.



The hotdogs being stuffed and about the length they are tied to hang in the smokehouse. The black line is on them so you don’t eat them with the casing on. these are the Walton casings and they did get some smoke penitration, but I am heavy smoking in a wood fired smokehouse. A small smoker might need to work heavier to penetrate them enough.



The hot dogs and bologna to head to the smokehouse.



Them in the smokehouse. These casings do not like temperature probes and I have had them pop on me. They are small and easy to cook as written below.



The smokehouse fire box was warmed up so we settled into a 120° smoking area. Let that run for an hour and then slowly bumped up to 160 – 165 to finish the hotdogs. Ran that for an hour and pulled the hotdogs.

I brought them in and washed the sink and cut the links apart. I pushed and squeezed the hot dogs out of the casings and tossed them on this pan. A little bit of fat leaks out and makes it fairly easy. Nice skinless deer dogs!



After cooled sealed up and sent to the freezer. I gave one pack to my buddy Kevin and he ate them all already and loved them. They are flavored like sausages and don’t even need toppings, if you do not want them.



Here is my edited recipe. Now I will be copying these again next year in larger quantities. One thing I did find out is you do not need to emulsify the meat. After adding the water I just mixed heavily and no one complained about the texture. Maybe a professional would complain, but for my use they are perfect. I did it just like Al told me and they turned out great. These are hot dogs that taste like sausages.

 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
6,159
2,840
Joined Dec 14, 2013
Rob , looks like you got it figured out . Nice job staying with it til you got it how you like them . Links look great , and I like the skinless .
Just something to think about , you might look into the addition of the sodium tripolyphosphates . Makes a great hot dog even better .
Again , great job on the sausage .
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,299
3,343
Joined Feb 17, 2013
They look fantastic. I gotta try them casings.
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
6,159
2,840
Joined Dec 14, 2013
Is this for moisture, preservation or holding fat in better????
Yes thats part of it , but also helps to emulsify with just normal mixing .
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,206
9,345
Joined Sep 12, 2009
Those Look Awesome, Rob!!:)
Nice Job!!
Like.
Watch out for Joey Chestnut !!

Bear
 

archeryrob

Smoking Fanatic
503
154
Joined Oct 26, 2015
They stuck together just fine. Maybe its the milk that helps. I remember Al said just mix it hard and no one even noticed the difference.

Joey Chestnut better stay the hell away from my hot dogs! ;) I got guns :D
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
5,985
1,531
Joined Aug 24, 2014
AR, Wow! Great job on your dogs sir,they look fantastic. like
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,206
9,345
Joined Sep 12, 2009
They stuck together just fine. Maybe its the milk that helps. I remember Al said just mix it hard and no one even noticed the difference.

Joey Chestnut better stay the hell away from my hot dogs! ;) I got guns :D

LOL---That guy ate 74 HotDogs in 10 minutes!!
He might eat your guns too?
How can anybody eat 74 Dogs in 10 minutes???
Most I ever ate was 5, and that was a lot of years ago!!

Bear
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,693
5,405
Joined Jun 25, 2014
Rob I tried to find them casing do you have a code # for them,they look great
Thanks Richie
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,470
1,378
Joined Mar 8, 2017
That's awesome! I have got to try this with my venison!
 

bdskelly

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
5,696
1,611
Joined Feb 3, 2013
Excellent post Rob. Beautiful work right here. Like! Bri
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,057
1,331
Joined Dec 30, 2016
Man im glad u are figuring it out for all of.us!
And yah Im all about the hard mix giving the hot dog consistency. I use th drill, a bucket, and a sheet rock mud mixer to mix my sausage meat :-)
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,299
3,343
Joined Feb 17, 2013
I just bought them casings, hotdog seasoning, carrot binder and some bacon mayo stuff.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.