Venison hotdogs and bologna

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slavikborisov

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Aug 24, 2021
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Pennsylvania
First time making hotdogs in general second run on the venison bologna.

Will be sharing all recipes once I get back home from work today as I don’t have a picture of what I wrote down.
Did 50lb of bologna w 25lb cheddar and 25lb of hot pepper cheese and pickled jalapeños.
Hotdogs were also 50lb with 25lb being plain and 25lb having whatever was left of the cheeses and pickled jalapeños from the bologna recipes.

Hot dogs were a 70/30 venison to pork back fat mix
Bologna was 80/20 venison to pork back fat
mix. The cheese was a huge plus will be using it more often! Hotdogs were ground on an 1/8” plate 4 times. Texture was perfect flavor was spot on SmokinEdge SmokinEdge gave me the base recipe and I added a few touches to it but I would definitely agree the mace gives it the unique hotdog flavor that was my first time ever using mace and now I really recognize the flavor so thank you for posting that up!!

Here a few pic I was busy so I didn’t get a lot of in process pics. Recipes coming up


EDIT
Recipe for cheddar bologna
Salt 17g/kg
B pepper 4g/kg
W pepper 2g/kg
Garlic powder 1.5g/kg
Onion powder 1.5g/kg
Paprika 2g/kg
Mustard seeds 5g/kg
Ground mustard 1g/kg
Ground mace 1.5g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg
High temp cheddar 150g/kg

Recipe 2
Bologna with hot pepper cheese and pickled jalapeños
Salt 17g/kg
B pepper 4g/kg
W pepper 1g/kg
Cayenne pepper 0.5g/kg
Garlic powder 0.5g/kg
Onion powder 1.5g/kg
Paprika 2g/kg
Mustard seeds 5g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg
Hot pepper hi temp cheese 150g/kg
Pickled jalapeños drained and diced 30g/kg

Hot dogs
Salt 16g/kg
W pepper 2g/kg
Garlic powder 2g/kg
Onion powder 2g/kg
Paprika 3g/kg
Dextrose 7g/kg
Ground mustard 1.5g/kg
Ground mace 1g/kg
Amesphos 4g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg

Added on the half of the 50lb batch some High temp cheddar and hot pepper cheese at roughly 130g/kg And watever was left of the jalapeños from the bologna


Hope those recipes help someone you can adjust the spices you your spice level this is a very small amount of heat and just right for anyone to enjoy in my opinion





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Those look great! I'm looking forward to your recipe. I tried making hotdogs last year using the High mountain kit, taste was ok but texture was more like a brat. I have since purchased a 1/8 plate and was going to try several grinds as you did. Glad to see it worked.
 
Looks like you got yourself a lifetime supply of hot dogs. They look really good from here nicely done.

Point for sure
Chris
 
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Thank you sir! Hotdogs will not last long between the in laws and this household!!
 
Really nice job all around. Looks delicious for sure. I like that English braid on those dogs, that’s the way I do them as well. I’m glad you have nailed down your recipe hopefully you have it all written down.
 
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Really nice job all around. Looks delicious for sure. I like that English braid on those dogs, that’s the way I do them as well. I’m glad you have nailed down your recipe hopefully you have it all written down.
Thank you and yes everything is written down and that English braid I watched 3 videos and it was the most confusing thing ever to figure out but once you got it it was so simple idk why it was so hard at first !!!
 
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Those look great! I'm looking forward to your recipe. I tried making hotdogs last year using the High mountain kit, taste was ok but texture was more like a brat. I have since purchased a 1/8 plate and was going to try several grinds as you did. Glad to see it worked.
Yeah I’m not a fan of premixed seasonings I like to be able to control and change it to my liking honestly. And yes 1/8” plate is definitely key. I did 25lb at a time and threw the other 25 in the chest freezer while grinding kept the meat under 43F the whole time I also use an LEM#32 grinder. Overall it went from the first 2 inital
Grinds with the large plates then the last 4 with an 1/8” plate…. Totally worth it
 
You caught my attention when you said 50 lbs of hot dogs. I said I gotta see this.
50 lbs of hot dogs is a lot of work. Nice job. Sausages look great.

Boykjo
Haha thanks!!! Yeah it was quite a task especially when I used too small of a stuffing horn and my stuffer did not like that at all had to go up a size and manually feed shorter sections of casing on the horn
 
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slavikborisov slavikborisov Wow that is a huge batch! Those pictures look fantastic!
I'm really looking forward to seeing your recipe, I need to make some hotdogs soon!
What kind of casing did you use? Looks like cellulose maybe that you stripped off? That 3 link method looks good to maintain the twists in cellulose, I always have a hard time keeping that twisted if single links.
Great post, thanks!
 
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slavikborisov slavikborisov Wow that is a huge batch! Those pictures look fantastic!
I'm really looking forward to seeing your recipe, I need to make some hotdogs soon!
What kind of casing did you use? Looks like cellulose maybe that you stripped off? That 3 link method looks good to maintain the twists in cellulose, I always have a hard time keeping that twisted if single links.
Great post, thanks!
Thank you!! And yes they were the 26 mm LEM hotdogs casing which I believe are just plain cellulose casings
 
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