@Jonathon I know you spent some quality time in the ROC, we were just talking about making some “white hots”. I’m sure you know they are all white hot dogs, Zweigles are the locally made favorite. Just wondering if Excaliber could whip up some white hot spice mix? From my research they say they are based on Weisswurst.

https://zweigles.com/this-is-everything-you-need-to-know-about-white-hots/

https://www.asausagehastwo.com/german-sausage-guide-weisswurst/

@weatherbow21 I agree with @knifemaker3 I started using carrot fiber in just about everything to help keep the moisture content up. I also use the 26mm cellulose. I hand link them into a “globe” @Jonathon does a video on how, I then smoke them for 2 hours ish… then into the turkey fryer water bath at 170F to finish them. Ice bath, then use scissors to remove the casings.
Yes, I’m a huge fan of the chili dog seasoning, I don’t understand how they do it but it tastes just like a chili dog. If you want to go fancier, blue ribbon brat mix is #1 on our brat list. Good all around brat, add pepper jack cheese for some kick.

@Jonathon Let’s get it on!!!

That’s a long time to leave in a water bath, wondering if that had something to do with it. The idea of the bath is to just stop the cooking process and limit the carryover cooking. I’d try hanging them for a day then bag them up. If you hang in the fridge it will draw some of the moisture out.

@Screamin @Jonathon My brother and I were just talking about this again… I think part of the reason we don’t see an issue is that we smoke heavy. We use stick wood smokers not pellet or sawdust. So… I think that’s why we don’t see a fall off on the flavor. That being said once the smoke is driven into the meat, ususally a 4 hour max, that’s all the smoke meat will generally take, i’m not sure that it would impact the overall flavor. Other than wasting bags I don’t see any other reason. BTW we’ve been doing this for decades or four generations that we know of, handed down family recipes.

@ffmedicman I stuffed right away. We get through the cooking process is less than 4 hours so I’m fine not worrying about the cure.

@ffmedicman If you seach back for hot dog you’ll see some good examples. I use walton’s hot dog and chili dog spice. I smoke for 2ish hours then into water batch (turkey fryer) at 170F until done. I use the cellulose and they do take smoke but they are a pain to peel them off. We use scissors to to snip then quick slit down the dog and they pop right out. I don’t use anything but 50/50 venison/pork and the waltons spice mix. Don’t bother trying to make this stuff up on your own I can’t tell you how much wasted time and product we experimented with before I found Waltons mixes. BTW you have to try the chili dog!!!

@Rogers we’re those spots close to the chimney? I’ve see this before only when temp gets too hot. Slow it down or use a water bath to finish.

@Screamin I have a dual probe thermometer that monitors both water and sausage temp. I just put the temp probe in then throw them in the water, didn’t have it set up in the pic above. I usually pull them when they hit 158F or so, plenty of carryover cooking to bring the temp above 160F even if you hit them with an ice bath.
As far as the smoke, I don’t think it impacts the flavor at all. The water does turn a brown, I’m sure some is from the casing itself and some from the smoke. The smoke is driven into the meat, it doesn’t just cling to the outside of the sausage.

@smokinbubba Looking for some help here… can you explain what happens when you put the meat in the top? does it all come out the pulp side or the juice side? And this looks like a champion juicer, don’t think it’s the same brand but do you think this will work?