More chili dogs please!!


  • Power User

    So we started handing out some of the chili dogs and sure enough we got the “can you make some of those for me, they’re awesome!” Friday night we triple ground, stuffed, smoked, simmered, and packaged 80# of various chili dogs for some friends. We used high temp pepperjack, cheddar, we put some extra habanero pepper in some, and just plain. Got great reviews! I’ve never been a proponent of using pre-mixed spice but after struggling with hot dogs, I’ll never go back so keep the Excalibur1_1521474128718_IMG-0724.JPG 0_1521474128717_IMG-0723.JPG chili dog mix in stock!!


  • Walton's Employee

    @parksider Once again those look amazing! 80 lb? You guys must be having a great time doing all this, what are you making it out of? I know you have a couple guys contributing but this can’t all be wild game can it?


  • Power User

    Pretty much everything we make is 50/50 venison and pork. We did butcher a cow, but that’s another story…We do plan on venturing into the beef world but we have so much venison in the freezer that we are just trying to find new ways to use it up!!! I’m really impressed with the casings, the cellulose really allow the smoke in and they have great color. I had plenty of practice linking them this time so i’m getting faster but not overly consistent so we had to cut them down to fit in the bags. I’m surprised how well they stand up to the linking and twisting and so on. Ordering more supplies while there is free shipping!!!



  • @parksider They look great! Sorry I missed the fun.


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Recent Posts

  • B

    Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

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  • T

    Tom T from Boise, ID

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  • D

    Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…

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  • D

    Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
    The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
    Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.

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