Skinless hot dogs

[BGKYSmoker]

Really nice.

Have you tried the cellulose casings yet.

 

[chopsaw]

CS, I was rereading your post as the idea of making some dogs with venison is intriguing. What is the ingredient STPP, is this in place of cure #1? Thanks !

https://www.google.com/imgres?imgur...hUKEwiniPSf4P7eAhUQ24MKHUWWCyUQ9QEwAHoECAcQBg
Does not replace the cure .
Dave got me using it to do hams . It retains moisture in the meat , and in this case helps to emulsify the mix . I have also used it in bratwurst and smoked polish in small amounts . Really just learning it myself , but that's what I know .

 

[chopsaw]

Really nice.

Have you tried the cellulose casings yet.

Thanks for the comment . That's what I had . 25 mm cellulose from TSM .

 

[Bearcarver]

Ah, Man!! Those look freaking Awesome!!
I love me a good Dog, and those gotta be up top !!
Nice Job, Rich!!
Like.

Bear

 

[tropics]

Rich Looks good I was wondering about doing sausage with a SV,looks like it would work nice to finish some Kielbasi. Likes
Richie
Is that a Styrofoam cooler?

 

[BGKYSmoker]

Thanks for the comment . That's what I had . 25 mm cellulose from TSM .

I need to have my eyes checked, Ha...Wait its all the S, FL sunshine in my eyes..

 

[Bearcarver]

I need to have my eyes checked, Ha...Wait its all the S, FL sunshine in my eyes..

Could be tears from being so far from PA???

Bear

 

[chopsaw]

I need to have my eyes checked, Ha...Wait its all the S, FL sunshine in my eyes..

Well I said " peel off " because I didn't know how to spell cellulose .

 

[chopsaw]

Rich Looks good I was wondering about doing sausage with a SV,looks like it would work nice to finish some Kielbasi. Likes
Richie
Is that a Styrofoam cooler?

No it's a coleman plastic cooler . I need a better set up .

 

[BGKYSmoker]

Could be tears from being so far from PA???

Bear

Baaaaahahaha

I was just up there last month, froze my @$$ off. I wont be back anytime soon.

 

[BGKYSmoker]

Well I said " peel off " because I didn't know how to spell cellulose .

Me either, i just guessed. Lol

 

[dward51]

https://www.google.com/imgres?imgurl=https://cdn.shopify.com/s/files/1/1044/4790/products/STTP_Blank.jpg?v=1468190066&imgrefurl=https://www.prontofoods.net/products/sodium-tripolyphosphate-pouch&h=950&w=950&tbnid=sNcW5cDq_3uYoM:&q=sodium+tripolyphosphate+in+food&tbnh=160&tbnw=160&usg=AI4_-kQ8hhimuXuvr1j6vu74x736xEHz4g&vet=12ahUKEwiniPSf4P7eAhUQ24MKHUWWCyUQ9QEwAHoECAcQBg..i&docid=qlO9VStL6T3UcM&sa=X&ved=2ahUKEwiniPSf4P7eAhUQ24MKHUWWCyUQ9QEwAHoECAcQBg
Does not replace the cure .
Dave got me using it to do hams . It retains moisture in the meat , and in this case helps to emulsify the mix . I have also used it in bratwurst and smoked polish in small amounts . Really just learning it myself , but that's what I know .

STPP is available under many commercial names, AmesPhos, Butcher & Packer #414 "special binder", PhosThis!, etc...