Hot dogs / Brat dogs
Has anyone ever thought of taking any of Walton’s seasoning and instead of using the casing for like a regular size brat using like a hot dog casing… i have children and sometimes a brat is just to big so i was thinking of hot dog size
Certainly! You can use whatever size casing you like. If you want skinless the 26mm cellulose works awesome. I use the pre-tubed 24-26mm if you want natural casings. I don’t think the kids would like the collegan. If they are used to eating regular hotdogs I would use the cellulose. We stuff and simmer them in the turkey fryer, water cool, then vacuum seal. I use Waltons casings exclusively now they are the best that I’ve used.
@parksider how long u simmer them for
Until they reach 160F. I try not to let the water get over 180F.
@parksider so maybe 10 mins
We’ve been throwing the dogs in the smoker recently so i get a good jump start on the temp there. Yeah, 10-20 minutes sounds about right if you are just going to simmer them. I really focus on temp, use my insta-read thermometer. I also raise and lower the strainer basket every couple minutes to keep the water circulating and not getting cold spots.
If you are keeping the water under a boil, you might think about trying a sous vide circulator. We’ve been using them here on quite a few different products and having a lot of fun and good results with them. Temperature control is extremely precise, and you don’t have to worry about cold spots since it automatically circulates the water.
We have been using the VacMaster SV1 and it works great! A couple less expensive models will be coming out very soon too from Weston. The SV1 will work with up to a 30 liter container of water, if that is comparable in size to what you are using in a turkey fryer.
We also just might be giving away a couple of the VacMaster SV1 Circulators in May… Keep an eye on our YouTube channel the first of next week…
Geez…never thought of that… mine is sitting on a shelf in the closet, never really got the hang of it. Meat was either too mushy or something. I did have some good luck with flank steak but that’s about it. I’m going to give that try.
You guys familiar with Brio 22 meat bandsaw? One for sale locally and it looks like it has some miles on it. But I think we are going to need one, our farmer just had a bunch of calves and we are looking at doing our own butchering.
We are familiar with them. We used to sell Biro saws, but now sell Pro-Cut and Butcher Boy.
We still do service work on Biro machines, and can get parts for them.
We keep some of our parts listed online (https://www.waltonsinc.com/parts/saw-parts/biro-saw-parts), but if you end up getting a used machine, our service department could be able to help get replacement parts on things that are getting old and worn out, if you need any assistance there.
Biro does make good band saws, so if you can find a good used one it wouldn’t be a bad choice, just depends on what kind of shape it is in. If you have a specific question on one, let us know and we’ll see if one of our service guys can provide any other info.
geo315 last edited by geo315
@medeling32 Yes, I do it all the time. The casings are softer, smaller and I like them better that way. I use the pizza brat seasoning. Your reason is the same as mine. Sometimes I just want a dog and fries. Yea, I boil them then a quick toasting n the grill to brown them up. Geo.
@renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.
4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.
@Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.
Weekly Blog Post - Linking Sausage, Maintenance for the VP215
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those!
Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done.What Projects are we looking ahead at?
We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited.What’s on our Mind?
There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.
Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!New Products
General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.American BBQ Systems Pit Boss Broil King S 590
@dc2lane For carrot fiber add it to your meat just before, or after, you add the water to mix in the seasoning and cure. For water you can add 2 qt of ice cold water and 4 oz (or a full package, might be just below 4 oz) of carrot fiber. Now, if you are stuffing into larger diameter (19 or 21mm) casings then you don’t really need to add the full 2 qts. It will make stuffing much easier but it will increase your cook time as you will need to cook that out of snack stick during the cooking process.
I’m making a 7lb batch of willies snack sticks. I am going to use carrot fiber instead of sure gel.
My question is how do I use the carrot fiber? Do I as it to water or to the meat itself? If I use water how much?