looks good, must be the time of year, i have been eating a lot of dogs myself lately, I am not a big horseradish guy, but spicy brown mustard and a pile of coleslaw on top of the dog... that good summer time eats to me! I about crapped though when I saw how much natural casing dogs have gone up in our grocery store, basically $1 for each link, looks like its time for me to learn to make my own.
for those that make their own, how necessary is the emulsification vs just a couple passes through a fine grind plate? would a guy benefit from maybe just emulsifying half the meat for a blended texture or would that leave a weird mouth feel?
for those that make their own, how necessary is the emulsification vs just a couple passes through a fine grind plate? would a guy benefit from maybe just emulsifying half the meat for a blended texture or would that leave a weird mouth feel?