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

  • Power User

    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

  • Power User

    Until they reach 160F. I try not to let the water get over 180F.

  • @parksider so maybe 10 mins

  • Power User

    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.

  • Admin

    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…

  • Power User

    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.

  • Power User

    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.

  • Admin

    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 (, 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.

  • @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.

Log in to reply

Recent Posts

  • B

    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

    read more
  • T

    Tom T from Boise, ID

    read more
  • D

    Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…

    read more
  • D

    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.

    read more

Recent Topics

Popular Topics





Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.