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.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?