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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  • @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

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  • @Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.bottom round 3 4.20.19.jpg

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  • @Joe-Hell
    Looks delicious!

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