making hot dogs


  • 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.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    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?

  • Team Blue PK100 Power User

    gerygaub
    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.

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