Venison hot dogs

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
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.
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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.
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I put the mix through my Champion juicer(smokenharlys' post inspired me to buy one!)
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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. :)
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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*
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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.

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I was surprised on how easily the casings pulled off the hot dogs leaving me some tasty dogs !
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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
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Nice work ! Cellulose works great for hot dogs . I use wiener sausage from TSM , is that what you used ?
 
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Holy smokes ( pun) those look great. I might need to get some seasoning. Got plenty of venison to use up with a rifle and muzzleloader deer.
 
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