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.
@scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.
There is not much to the process. After I combine the meat and spices (I have been using about 2% salt with cure # 2 @ 1 teaspoon per 5lbs of meat) then stuff it into natural hog casings, I put it in the basement to hang for abut 6 weeks. The humidity is low, so it dries out about half it s weight by then, maybe a little bit less.
Then we eat it. I have only had one hollow batch so far and i think that may be the stuffing issue or maybe the very low humidity combined with temps of around 42 degrees. The good batches came out when the humidity was a little higher and the temperature stayed around 58 degrees.
@jonathon thanks man
@lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck
Thanks: I see for hams they call soaking for3-5 days brining and the bacon recipe calls it pickling. Both mean the same? Thanks for the help
@scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?