Hog dogs
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msalmon Glad to hear it! I agree that a mix of beef and pork is the best way to go. If you ever want to try something different try adding some beef bone marrow. Check out this video where we did that, we used cellulose casings for a skinless dog but other than that it’s pretty much the same
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Parksider Oh, you won we over a long while ago!
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msalmon Glad to hear it! I agree that a mix of beef and pork is the best way to go. If you ever want to try something different try adding some beef bone marrow. Check out this video where we did that, we used cellulose casings for a skinless dog but other than that it’s pretty much the same
Jonathon
What ratio of beef marrow are you using in your meat block making the gourmet hot dogs? The marrow would definitely add an interesting touch. -
@Jim-Nowak I used 5 lb of pork shoulder, 5 lb of chuck and one package of beef marrow bones. They were the short kind, about 1-2 inches long each and there are 10 or so in a package. This isnt the exact brand but it is a general idea https://bit.ly/2MiAbfh of what I used.
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@Jim-Nowak I used 5 lb of pork shoulder, 5 lb of chuck and one package of beef marrow bones. They were the short kind, about 1-2 inches long each and there are 10 or so in a package. This isnt the exact brand but it is a general idea https://bit.ly/2MiAbfh of what I used.
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Since I had a great experience with Walton’s meat sticks and I have a surplus of pork sausage in the freezer, I am planning to make pork hot dogs in a few weeks. Our family butchers every year and I don’t want all the sausage I get from half a hog. I would like to make 10 lb of it into hot dogs. Do you think 100% pork would be okay? I have no idea if I am going to leave skins on or not. Still have to do the research!
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srg158 If you are looking to make all pork hot dogs I’d recommend this. Rochester is known for making “white hots” just all pork with Weisswurst seasoning. I’d recommend a 26mm casing, collagen if you want skin on-my preference, or cellulose if you want skin off. I’ve done both and smoked both. Adds a nice touch, maybe a quick 2 hour smoke. Here is the post from before. you can search white hot and the whole conversation will come up.
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.
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srg158 If you don’t have a juicer and want to triple grind, here are some tips.
Grind once large plate, put meat in freezer on a tray with parchment paper on the bottom, use a pizza cutter to cut into strips that will fit down your grinder.
Second grind on the small plate mix in spice, back into the freezer, same process.
Third grind on small plate then into the stuffer. If you stuff off a grinder I’d do it as part of the third grind.
Many lessons learned after HOURS of shoving meat through the grinder. Having it slightly frozen allows the grinder to grab and push it through and cleaning cutting the meat. Oh, don’t forget to put the grinder head in the freezer too-it DOES make a difference.
Good luck and we expect pics of a successful run!
And if you haven’t tried the chili dog spice pack from Walton’s its our favorite! -
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srg158 If you are looking to make all pork hot dogs I’d recommend this. Rochester is known for making “white hots” just all pork with Weisswurst seasoning. I’d recommend a 26mm casing, collagen if you want skin on-my preference, or cellulose if you want skin off. I’ve done both and smoked both. Adds a nice touch, maybe a quick 2 hour smoke. Here is the post from before. you can search white hot and the whole conversation will come up.
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.
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So the only way to make links is to use natural or cellulose casings, correct?
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srg158 Collagen can work for a twist but the only way I have seen them hold it through cooking is with a commercial stuffer with a linker attachment
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Well hot dogs are stuffed. Everything went well until I tried to stuff into 26 mm casing. Ground once on 3/8 then twice on 1/8 plate and mixes by hand twice in between. Left meat in tote outside between grindings and before stuffing to get cold. That old Enterprise stuffer would not push through the tiny stuffing tube.
So had to resort to hog casings. Guess I will have 1/4 lb hot dogs!! At least I got them in casings.
It was a learning experience. I need a better stuffer and a meat mixer.
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Well hot dogs are stuffed. Everything went well until I tried to stuff into 26 mm casing. Ground once on 3/8 then twice on 1/8 plate and mixes by hand twice in between. Left meat in tote outside between grindings and before stuffing to get cold. That old Enterprise stuffer would not push through the tiny stuffing tube.
So had to resort to hog casings. Guess I will have 1/4 lb hot dogs!! At least I got them in casings.
It was a learning experience. I need a better stuffer and a meat mixer.
Half-a$$ hot dogs. Let’s just say it was a real learning experience. Meat sticks were easy compared to these suckers.
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