It has been a few years since I made venison hot dogs. I now remember why it has been that long ,they are labor intensive! :) I started with 70% venny,20% pork butt and 10% pork back fat.
I ground once through a 1/4 inch plate and then once through an 1/8 plate.
I added NFDM,TSM weiner seasoning and cure #1. Rested in the fridge overnight and then I emulsified the farce through my Champion juicer.Notice the bowl within a bowl ,the bottom bowl holds ice packs to keep the farce cold.
I then stuffed into 25 mm cellulose casings,they will burst easily so leave a slight wrinkle in your stuffed casings so you can link them.
Into the smoker for 2 hours with hickory chips @ 130*.
Vac sealed and into the SV for 1.5 hours at 140, time and temp from Baldwin's chart.
Cooled off in the snowbank for 1/2 hour.
Unwrapped and wiped down and vacsealed again for the freezer, I had to sample them and they are worth the work! Thanks for looking , CM
I ground once through a 1/4 inch plate and then once through an 1/8 plate.
I added NFDM,TSM weiner seasoning and cure #1. Rested in the fridge overnight and then I emulsified the farce through my Champion juicer.Notice the bowl within a bowl ,the bottom bowl holds ice packs to keep the farce cold.
I then stuffed into 25 mm cellulose casings,they will burst easily so leave a slight wrinkle in your stuffed casings so you can link them.
Into the smoker for 2 hours with hickory chips @ 130*.
Vac sealed and into the SV for 1.5 hours at 140, time and temp from Baldwin's chart.
Cooled off in the snowbank for 1/2 hour.
Unwrapped and wiped down and vacsealed again for the freezer, I had to sample them and they are worth the work! Thanks for looking , CM
. I'd love to try one.
Nicely done my friend! 
