Meatgistics Match Maker
This is a little hard to explain, I met a guy on a web chat forum called Meatgistics…careful don’t judge until you read the rest of the story…
So a few months back I get a PM from another Meatgistics user who lives in Rochester, NY and has connections back to where I grew up in PA. Long story short, we went back and forth a bit about our backgrounds and desire to make awesome sausage and so on.
Well last night we had to opportunity to have Allen down to our clubhouse to meet the fellas and give him a taste of what we make and how we process. I knew it was going to be a good night when he showed up with a bag of sausage seasoning mix from a small butcher shop in PA as a gift!
We ran 25# of Excalibur chili dog mix with pepperjack high temp cheese then smoked them and 80# of my bologna mix in Walton’s supplied 19mm smoked collagen casings. Everyone had a great time and we were happy to welcome a new face to clubhouse. Allen on left, and I’m on the right in the picture.
There is only one bad thing to the story, sorry Austin and Jon but I’m not ordering anymore regular hot dog mix EVER…we are HOOKED on the chili dog mix now!!! It was about 11:30 last night and we finished up simmering the dog to get them up to temp, ice bath and peel the casings and the fellas asked if we could order a 100# spice mix pack of chili dog mix for next time…thanks, I think!!
@parksider That’s an awesome story and I am happy you guys were able to do this together! That’s what this should all be about, sharing knowledge, recipes and having fun together! I loved that video you posted of linking the hot dogs in the cellulose casings, did you cook them like that? If so, did they stay in form?
And just to through one more odd connection into this before I moved to Kansas I lived in Rochester, NY! It can be a small world sometimes!
Sure did, not as easy as natural casings but they stayed in the “globes” during the smoking process and into the water bath for the finish. They were very stable and strong, I was worried about they would hang.
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?