Summer Sausage is it Hot Dogs?

[forkin pork]

Hey, I've posted before, that I never tasted or made summer sausage.
But you all convinced me to give it a try because it is somewhat like bologna.
So, was wondering, could you use or tweak some of these summer recipes into a hotdog and/or brat ?

 

[ab canuck]

I think the biggest difference would be the spice mixture and then grind of the meat. I would never have thought to try it that way.

 

[chef jimmyj]

Hot dog, yes. Change up some spices and emulsify into a paste. Brats have no cure or get smoked. Realistically, there's so many great recipes for Hot Dogs and Brats here start with a tried and true recipe instead of going through all the tweaking, tasting and tweaking again to just get something identical to what's already out there. Why reinvent the wheel?...JJ

 

[tallbm]

Hey, I've posted before, that I never tasted or made summer sausage.
But you all convinced me to give it a try because it is somewhat like bologna.
So, was wondering, could you use or tweak some of these summer recipes into a hotdog and/or brat ?

I find summer sausage to bey quite different from bologna or hot dogs.
As ab canuck mentions, the texture and the spices are different. I find them to be way heartier.

You can still stuff it like it were a hot dog or a brat though. There should be no issue there, just know that you are dealing with a different flavor and general texture than hot dogs or brats.
I find it to be more of a meat you put on crackers rather than on bread though I primarily make sandwiches out of it lol.

I hope this helps :)

 

[crazymoon]

Summer sausage, a hunk of cheese and a good cracker .YUMMY!

 

[forkin pork]

Chef . Tallbm . & Crazy, I like what you have to say, thank you, I understand what we are dealing with now as far as Summer & hotdogs.
Your comments are appreciated.

 

[BGKYSmoker]

Gotta have some mace for a hot dog type.

 

[tropics]

Gotta have some mace for a hot dog type.

tsk tsk you givin away the best,remember the rest are secret
Richie

 

[SmokinAl]

Gosh I make hot dogs all the time, but don't emulsify them.
I just run them through the grinder twice, seasoning after the first grind then using the small plate for the final grind.
I used to emulsify them in the food processor, but found very little difference in texture, between the small plate & the food processor. And the food processor is a pain in the butt to use, cause you can only do small batches at one time.
I stuff them in sheep casing & get a nice snap when you bite into them!
Al

 

[BGKYSmoker]

tsk tsk you givin away the best,remember the rest are secret
Richie

Yikes.
Cant be givin away secrets

 

[boykjo]

Gotta have some mace for a hot dog type.

Gonna put you on report Rick...lol

FYI Best to order Mace online. Can be expensive at the supermarket.

 

[tallbm]

Gosh I make hot dogs all the time, but don't emulsify them.
I just run them through the grinder twice, seasoning after the first grind then using the small plate for the final grind.
I used to emulsify them in the food processor, but found very little difference in texture, between the small plate & the food processor. And the food processor is a pain in the butt to use, cause you can only do small batches at one time.
I stuff them in sheep casing & get a nice snap when you bite into them!
Al

^^^^ I basically do the same thing except I only grind once. I noticed that my mixing method usually gets me to the kind of texture you describe from your double grind. This makes my process even easier without a double grind :)

I can say that the texture of the pork sirloin I ground for my pork franks (hot dogs) this year was WAY smoother and closer to emulsified than the wild pork meat I have used every year except this past year.

The wild pork meat just seems heartier, more flavorful, and it turns reddish when smoked rather than pink like the store bought pork sirloin does.