Making hot dogs.



  • Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?


  • Walton's Employee

    @mouljb Yes, you can absolutely proceed without the Sure Gel, the sure gell helps with protein extraction and consistency but it is not necessary. As for the Cure Excellerator no, it is not the same as sure cure, though the two are connected. Cure Excellerator speeds the cure so that it will work right away and eliminates the need to hold the product for 12 hours so you can go right from stuffing to smoking!


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Recent Posts

  • B

    For true skinless hotdogs, I like to use 26mm cellulose casings. They are very easy to stuff and then remove them after your ice bath. They should fit on a 1/2 horn nicely.

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  • C

    @parksider thanks for the tip
    How does extra water effect final product
    I am using the 19mm casing the ones I did before I gave up turned out nice
    0_1548044409496_1E853A76-7BF0-455E-88B5-569874F15436.jpeg

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  • P

    Ironically enough it’s better to stuff the meat cold. you could always put a little bit more water in it to get it to flow a little bit better or just use bigger casing. If you’re using casings smaller than 19 mm you’re going to tear up your equipment. You could always grab some large 2” casing and hand stuff.

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  • C

    @rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
    I’ll have to try the texmex next time
    Are you using a binder?

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  • C

    @parksider I will try that next time I attempt thanks for the suggestion
    Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier

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  • C

    @rusty yea I did loosen that and was still getting same result

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