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.
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.
