wvhunter1965 It was good, I was surprised how much I liked the combination. I tasted the cheese whiz by itself and it tasted sort of nasty but when put ontop of a hot Philly brat made from beef was tasty!
Making the Walton's hot links with 50/50 venison/pork
My primary question is, should I triple grind the venison the same as the recommended triple grind of beef?
Also, the ingredients for the hot links includes citric acid. I know it’s different from ECA, but will this give my sausages a “tang”? I’m not really looking for that.
Thanks in advance, and any pointers by all means throw them my way! Thanks!!
73Saint The citric acid in the seasoning is a small amount that I have never noticed when eating the hotlink.
Yes, unless you have something like a bowl chopper then grinding that 3rd time just like with beef or pork is your best option. Make sure your meat is super cold when you begin and I also suggest you put the meat back into the freezer for 15 minutes or so between the 2nd and 3rd grind.
Cellulose casings make a beautiful skinless product so that is what I would go with for casing. When you are mixing in the seasoning make sure you have excellent protein extraction, should be simple with triple ground meat.
Thanks Jonathon! Ok, so if I don’t have cellulose (I was planning on using hog casings), should I wait? Or will hog casings (32-35mm) suffice?
@73S Hog casings will absolutely work, no reason to wait but 32-35mm is going to present as a very thick diameter hot dog. It won’t make any difference other than that though so I would say go ahead, and if you want to do it again go with 26mm cellulose casings which is a good size and we sell them in individual strands. Or go with one of the sheep casings, any size of those should work well!
Jonathon I guess my confusion lies with the fact that I didn’t realize hot links were hot dogs. I was hoping to make a sausage, not a hot dog. Is the flavor profile for the hot links seasoning you sell that of a hot dog?
73Saint No, I wouldn’t say it is too similar to the Frank and Bologna or any of the other hot dog seasonings we sell but it is often stuffed into something around a 26mm casing, or at least that is always how I have done it!