making hot dogs
gerygaub last edited by
I attempted hot dogs easter weekend. I used the cellulos casing, when I twisted the hot dogs the meat came out when I cut them because the twist didn’t stay. I could never get the temp where it needed to be for doneness. The hot dogs came right out of the casing and they were dry and crumbly. I used the correct amount of hot dog seasoning, i used carrot fiber and water. I had about 10 pounds of ground meat and used about 1.5 to 1.8 ounces of carrot fiber. I followed the smoke schedule too. ANy thoughts ideas I did use ground beef 80 20 but I did grind it 3 times and mixed really well about 8 minutes like suggested in the waltons video.
@gerygaub What do you mean when you say you couldn’t get the temp where it needed to be for doneness? How long were they smoking for and what was the top internal temperature you were able to record? Your carrot fiber ratio sounds correct, do you remember how much water you added?
You should link then smoke them. I smoke for 2 hours then simmer them in my turkey fryer pot till they reach 160. We put the pot on our wood stove. Keep it around 170 to 180.
I ice bath them THEN cut the links and remove the casing.
Watch a you tube video to learn how to link.
Keep them linked throughout the entire cooking process.
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
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
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.