A big shout -out /thank-you to smokenharley for his post last spring on venny hotdogs. I copied his procedure and came out with a delicious batch of dogs.I used 70% venison,20%pork and 10% pork back fat.
I ground twice through a 1/8 inch plate, added the spices ( hotdog seasoning from TSM and NFDM)and let it sit in the fridge overnight.
I put the mix through my Champion juicer(smokenharlys' post inspired me to buy one!)
I then stuffed it into 25mm cllulose casings. I had never used these before and had a few blowouts due to overstuffing and THEN trying to tie the links off. :)
Here's a picture after a half hour rest at 130* with vents open in the smoker and then a1.5 smoke with hickory at 140*
I then put the links in vacseal bags and a SV bath for 1 hour at 147*,they then headed to the snowbank for a good cool down.
I was surprised on how easily the casings pulled off the hot dogs leaving me some tasty dogs !
I sliced into one to see the texture and had a few air pockets but overall I was very happy with my finished product.Thanks for looking ! CM
I ground twice through a 1/8 inch plate, added the spices ( hotdog seasoning from TSM and NFDM)and let it sit in the fridge overnight.
I put the mix through my Champion juicer(smokenharlys' post inspired me to buy one!)
I then stuffed it into 25mm cllulose casings. I had never used these before and had a few blowouts due to overstuffing and THEN trying to tie the links off. :)
Here's a picture after a half hour rest at 130* with vents open in the smoker and then a1.5 smoke with hickory at 140*
I then put the links in vacseal bags and a SV bath for 1 hour at 147*,they then headed to the snowbank for a good cool down.
I was surprised on how easily the casings pulled off the hot dogs leaving me some tasty dogs !
I sliced into one to see the texture and had a few air pockets but overall I was very happy with my finished product.Thanks for looking ! CM
