Hot dogs using the champion juicer review

[boykjo]

Man they look good Joe.

Warren

You can find out how good they are in april at jerry's

 

[boykjo]

 

[HalfSmoked]

Not going to Jerry's but will be at Scotts. Reservation are already made.

Warren

 

[daveomak]

Joe, afternoon... Are you still recovering ??? How's it going ???

Anywho, what casing did you use... Do you like the bite ??? Oh yeah, what meat mix did you use ???
I'm thinking I'm gonna use the "very tender" fresh collagen casing in a 30-32mm... Never used them.. any advice would really help...

30mm Fresh Collagen Sausage Casings

30mm fresh collagen sausage casings that make the perfect sized bratwurst! Edible casings that are consistent and uniform in size. Comes in a 2-pack or 30 strands per caddy.

www.waltonsinc.com

 

[gary s]

Looks Great Joe Nice ....................

Gary

 

[pushok2018]

Yeap... This is exactly the texture I am looking for.... Thanks, boykjo!

 

[Bearcarver]

Oh--Man!!
This is an Awesome Thread!!
Nice Job, Joe!
All Looks sooooo good!!
Like.

Bear

 

[boykjo]

Joe, afternoon... Are you still recovering ??? How's it going ???

Anywho, what casing did you use... Do you like the bite ??? Oh yeah, what meat mix did you use ???
I'm thinking I'm gonna use the "very tender" fresh collagen casing in a 30-32mm... Never used them.. any advice would really help...

30mm Fresh Collagen Sausage Casings

30mm fresh collagen sausage casings that make the perfect sized bratwurst! Edible casings that are consistent and uniform in size. Comes in a 2-pack or 30 strands per caddy.

www.waltonsinc.com

Thanks Dave, Recovery is tough. The surgery triggered gout attacks in my wrist then moved to my foot. Been off my feet for 2 weeks. Ready to go back to work this friday.
Casings were 22-24mm sheeps from B&P.
The bite was a perfect snap. B&P casings are the best imo. I used the recipe we talked about in our IM. The meat mixture was a 10lb pork butt and I added 1.75lb raw uncured pork fatback with skin removed for added fat and a good bind. I always add the raw fatback fat to sausages now. Takes sausage to another level.

 

[daveomak]

Thanks Joe... I've gotta find a back fat supplier...

 

[crazymoon]

Joe, Great looking dogs , I too ended up getting a Champion for making dogs and I love it, makes a good glass of juice also!

 

[BGKYSmoker]

Dang very nice Joe.

Where did you get the juicer? I seen them down here but they are like $300

 

[daveomak]

There's a few around here... Local FaceBook buy and sell pages or e-Bay has some.... I bought mine on E-Bay...

 

[boykjo]

I would check craigslist every month. They occasionally pop up. I missed one a couple of month ago. just be persistent on checking for a good deal.

you can also use searchtempest.com to broaden your search

 

[Robert H]

Wow, that is awesome.I love a good dog, but hard to find.Is the recipe your own?
Best hot dogs I ever had were at the old Tiger stadium in Detroit. Those are great I bet.
Points

 

[boykjo]

you can get a good base recipe here.

Wiener Makin!

I've been trying a lot of different hotdog recipes lately look for that one I could make my go to dog. Well I'm still trying. This past weekend I tried a wiener recipe that I found on wedlinyomowe.com http://www.wedlinydomowe.com/sausage-recipes/wiener It's a real basic recipe with salt...

www.smokingmeatforums.com

boykjo

 

[sawhorseray]

Thanks for posting that Boykjo, the old wedliny site brought back a lot of fond memories. The founder of that site, Barry Byner, aka Chuckwagon, was my guru and guiding light in all things sausage and smoking. I was fortunate enough to meet and spend a day with Barry before he passed away a few years back, we were fishing at Flaming Gorge and made the trek to his place high in the Rocky Mountains in Utah. Quite a man, he will never be forgotten. RAY