Re-visting footlongs

[chopsaw]

Looks darn good to me

Thanks bud .

Good looking foot-long, nice work ! I also use the Purell cleaner

It's fun . I remember as a kid Dad would bring them home . Common way back then .
Yeah , that Purell is a must for me . I spray everything before starting , and after cleaning up .
I clean in stages , so I do the counters between steps and don't have to worry about getting right back on them . I think it's mostly alcohol .

 

[chopsaw]

I love a good dog Rich! Those look fantastic to me. I may have to try it sometime.

thanks Jeff . Appreciate that . If nothing else , get some of the casings . Skinless sausage in general is great . Make them to whatever size bun you have . Standard 6 " , make the sausage 8 .

Nice job Rich! Looks good

Thank you Jim .

 

[JLinza]

Had to share this with ya...

We are going to some Rockies games for the 3rd & 4th of July this year, Coors field is doing this and my kids couldn't be more excited lol.

 

[chopsaw]

Coors field is doing this and my kids couldn't be more excited lol.

Love that . They remember that stuff , just like I did from having them years ago .
Hey if you can find the buns put 2 regular dogs in there for them at the house . Lol .

OH crap . I just saw that's a 2 footer ? ! . Geez .

 

[boykjo]

I've always been a tender quick guy. TQ=FLAVOR. Looks great. Nice texture and color. only problem I see is you didn't make enough...

 

[JLinza]

OH crap . I just saw that's a 2 footer ? ! . Geez .

Ya, thats what I said when I realized it was a 2 foot, 1 lb hotdog

 

[chopsaw]

Nice job Rich! Now you have me craving a footlong chili dog... well at least a chili dog!

Thanks Ryan . I just had one for supper tonight . This time I just poached it on the stove , and chili only .
My goodness . They're good . One og the better dogs I've done .

Oh man that cut shot!

Yeah , it tells a story . If the fat wasn't combined it would show at cold temps . Going to 55 to 58 degrees is key for using the food processor for this . Over 60 breaks it . under 55 it won't combine . Guys say keep it under 40 . I get this from a deep a read on Marianskis site . As well as the 3 day pre cure . It works .

I bet that's gotta be a 1/2lb or more dog right?

Yup . 2 to a pound .

I remember the flap but just how hard to trim out the rib tips? Have not trimmed in ages but not seeing SL cut rib these days.

There's a fat line on the full spares . That's where you make the cut . Hit it right , and the knife goes right through , no cartlidge .
If you look at this , the rack on the far left shows the fat line that runs the length of the slab .
Cut along that fat line , and you have a St. Louis cut rib .
The other two aren't quite as defined . You can see I did trim them some , but wasn't going for St. Louis .
The rack in the middle , would need to be cut at that large section of fat , where it meets the lean .
The rack on the right , I did trim some . Ran into some bones , that's why it's uneven ,
because I wasn't on the seem .

 

[indaswamp]

From one sausage head to another......Hot Dog!.....those look good! (pun intended)

 

[indaswamp]

Feature worthy....congrats.

 

[Ishi]

Your skill level is top notch! Would love to dig into one of those!