Hot Dog/ Franks
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Hey Austin,
I just made some Franks last weekend. Followed your instructions on Walton’s TV. I did use the cellulose casings, love them. Your step by step instructional video was most helpful. I’ve used Walton’s TV several times now and I’m a subscriber on You Tube. Good Stuff! Oh ya… The Franks are out of this world good!Thanks again
Duane
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@congo
Glad it worked out well for you and I always love to hear about more people following WaltonsTV on YouTube!If there’s ever another type of video you want to see us do, be sure and let us know!
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Sounds and looks great. Will be saving this one.
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@loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
What really are you going for? -
@tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.
Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.
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@jonathon ok thanks
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