Knocks and Footlongs .

[Chris_in_SoCal]

Like others have said they look amazing.

 

[Gonna Smoke]

Those look great, Rich. Nice work...

 

[DRKsmoking]

Looks great Rich, and like Keith @indaswamp said , not everyone has seen all your cooks/Smokes .
I myself always love to see any smokes .
Love the process pics
But the final shots of all 3 meals, drool worthy

David

 

[SmokingUPnorth]

I man best liking dogs dive seen. especially the shot with the cheese

 

[chopsaw]

Excellent Work

Thanks Keith . Appreciate that . I like making it as much as anything . I'm ready for some lunch meat runs .

Absolutely beautiful. I love the drying rack.

Thanks . That rack works great and is really handy . Did some chubs last week . When they're done I just grab the whole thing from the smoker and bring it in .

Excellent work chop!!!! Man that looks off the hook good!

Thank you sir .

 

[Steve H]

Looks delicious Rich! I got the cellulose casings you recommended. So, I'm going to try again. Probably next week.

 

[chopsaw]

great looking dogs!

Thanks Jim .

Congrats on the feature
Oh so yum

Thanks John .

Spend last night in NW Iowa.
Tried a local dunkel from Backpocket Brewing.

I used to bird hunt in Red Oak . Wasn't much there except corn and JD's diner . They did have pheasant running down the road .
Not sure what route you take when you go south , but if you come through St. Louis grab a 4 pack of pints from Urban Chestnut .

All of that is some great looking chow!

Thanks John . I have some lunches planed this coming week .

 

[chopsaw]

Like others have said they look amazing.

Those look great, Rich. Nice work...

Looks great Rich,

Thanks fellas . Appreciate the comments .

 

[chopsaw]

best liking dogs dive seen. especially the shot with the cheese

Thanks .

Looks delicious Rich!

Thanks bud

I got the cellulose casings you recommended. So, I'm going to try again. Probably next week.

I like 'em . The ones I have are 26mm . They will stretch some , but be careful you don't get them to tight or they can burst as the meat swells . DON"T prick for air either , like you would for natural .

I'm gonna order more , but think I'll go bigger .

 

[crazymoon]

CS, Awesome post and awesome knocks, dogs and bread!

 

[DanMcG]

That all looks great Rich, almost motivates me to start stuffing again.
Thanks for sharing.

 

[chopsaw]

Awesome post and awesome knocks, dogs and bread!

Thanks CM . Appreciate it .

That all looks great Rich, almost motivates me to start stuffing again.

Thanks Dan . I have my system of grinding a brisket for ground beef , so I also do a batch of Italian and breakfast while I have the grinder out .
All weekly staples here , so I do that about every 6 weeks .
I don't do these types all that much . I buy a good all beef #5 hot dog at GFS .
Thanks for lookin'.

 

[LoydB]

Dude. All of that looks fantastic.

 

[gmc2003]

WOW Rich talk about a grandma blast from the past. Knocks and kraut were served at my grandmothers house regularly. I'd go over and visit and she'd have the K&Ks waiting to be served. After dinner she'd always send me home with a care package of either pea soup or baked beans. When I started living on my own the care package also included TP and napkins. LOL good memories thanks.

I haven't had footlongs since Costco stopped selling the buns that fit them around here. I sure do miss a good footlong chili dog, and yours look great.

Point for sure
Chris

 

[chopsaw]

All of that looks fantastic.

Loyd , I appreciate that . Thanks bud .

 

[driedstick]

Looks great Chopsaw,,, nice job

 

[chopsaw]

I haven't had footlongs since Costco stopped selling the buns that fit them around here. I sure do miss a good footlong chili dog, and yours look great.

That's the trouble . You can get the dogs but not the buns . I need to revisit the buns . I used to much dough this go around . First time I did them they were way better for looks .

grandma blast from the past.

Yup . Mine always had kraut and sausage on the table . No matter what else they were having . She always had a huge crock full of salted cabbage on the back porch too .
Thanks for lookin' bud .

 

[chopsaw]

Looks great Chopsaw,,, nice job

Thanks bud .

 

[crippledcracker]

I would pay good money to try one of these! They look incredible

 

[tallbm]

Haven't posted any cooks in awhile . Most of what I do is the same , so most have seen it already and I don't want to beat it to death .
This is kind of a new one . Been wanting to do some " Foot long hotdogs " , but Knockwurst was the main plan .
OK , anyway . Had two pork butts " Super trim " from a local grocery . Normal buy would be GFS , but these were on sale , and good quality clean pork .
Deboned and stripped out one for grinding . The other one was deboned and prepped for a ham injection . I removed the fat cap and added it to the first one .
The second one also had a nice 1.5 pound section that reminded me of Capocollo . So I trimmed that out and it will go in a Umai bag after it cures .
So this grind will be a higher percentage of fat . Maybe 35% or so . All pork no beef .
1 grind thru the 1/8 " plate .
View attachment 679508
Seasoned and mixed . I add the liquid and binder slowly as I mix .
When it comes together I stop . This was a Marianski formula . Potato starch binder .
This came together fast because of the extra fat .
View attachment 679509
Ran thru the food processor in 3 batches .
View attachment 679510
Stuffed . Wish I had some 40mm casings . These are 32.
View attachment 679511
Linked . I made the links a bit longer because of the smaller casing .
View attachment 679512
Then onto a drying rack . Got bored one day and hacked that out .
Works pertty good . Folds up for storage . I used the inside dimensions
of my MES 30 for height and width .
View attachment 679513
While they were in the smoker I got the pot ready for poaching .
I want this settled in before I bring the sausage in . Looking for around 175
for 30 minutes .
View attachment 679514
I split the batch and did do some " Foot longs " OK , they were 10 " .
Just about ready . Wanted a bit more color on the Knocks , but don't want tough casings .
View attachment 679515
I bump the heat on the stove right before adding the sausage .
I have a measuring cup full of room temp water . That's how I control the
temp of the pot . So as it climbs I add some cool water . Settled in at 178 .
That's perfect .
View attachment 679516
After about 20 minutes I could tell they were ready just by looking at them .
I did temp one when I pulled them out . 162 degrees .
Water bath cool down , then hang to grab some color .
View attachment 679517
Hotdogs went in next , but those were in cellulose casings .
So cooled the stripped . No hang time for those . 26mm casings .
View attachment 679518
All went into the fridge in plastic bags overnight .
So the next day I mixed up a batch of Ray's @sawhorseray buns .
I guessed at the amount I needed for the rolls . Could have been a bit less .
Punch the dough down after the first rise and spread it in a pan .
I run a pizza cutter thru to get the size , but don't pull apart .
View attachment 679520
They're still attached after baking , but that line is all the wat thru .
View attachment 679521
Buns cooled , and it's lunch time .
Charred one up in a skillet . Whole grain mustard , Cleveland Kraut ,
and some caraway seed on top . Smokin Al's pickle on the side .
I had some Warsteiner dunkle calling my name , but was a bit early .
View attachment 679522
Next day was a @zwiller inspired Knockwurst sandwich .
Split the knocks and crisp up in my 1940's Wagner ware cast iron skillet .
View attachment 679523
View attachment 679524
Added some kraut and a slice of Swiss .
View attachment 679525
On a toasted pretzel bun .
View attachment 679526
OK . That's enough of that . Didn't mean to be so long .
Enjoy your day .

Completely amazing man, great work and great meals! :D