As if 50lb wasn’t enough on my last run here’s another 75lb of hotdogs. This go around I decided to go the poaching route and bumped up the casing from 26mm to 28mm cellulose casings which my 30lb stuffer liked a lot more! Venison bologna as usual both recipes stayed the same from the last batch casing were 60mm. Doctors sausage was one of my favorite and I’ve been meaning to attempt to. Flavor wasn’t exactly what they sell at the Russian deli’s but still very good. Recipe I found didn’t call for cure #1 but I threw it in which is why it had more of a hammy flavor then what I have eaten. These went Into
Fibrous casing and poaching directly in the water. I know lots of people sous vid but I don’t have bags large enough for a lot of these so the 160qt stock pot did the trick. Water at 160F till they got to 155 internal. Bologna was all
Done on the smoker as usual. Recipe on the doctors is the same as 2 guys and a cooler channel.
Busy few days did 175lb of meat lol im good for the year.
Fibrous casing and poaching directly in the water. I know lots of people sous vid but I don’t have bags large enough for a lot of these so the 160qt stock pot did the trick. Water at 160F till they got to 155 internal. Bologna was all
Done on the smoker as usual. Recipe on the doctors is the same as 2 guys and a cooler channel.
Busy few days did 175lb of meat lol im good for the year.