Hog dogs
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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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This post is deleted!
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srg158 Dogs can be challenging to get the right consistency if you don’t have an emulsifying plate or a bowl chopper. My recommendation would be to grind 3 times and mix like your life depended on it! What specifically caused you issues? Also, the cellulose casings are very good for hot dogs. We sell the 26mm in single tubes instead of entire cases so you can try them. Also, one piece of advice with the cellulose casings, when you are done cooking put them in an ice bath right away, trying to peel these before the ice bath is near impossible but after that, they will glide right out!
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srg158 Dogs can be challenging to get the right consistency if you don’t have an emulsifying plate or a bowl chopper. My recommendation would be to grind 3 times and mix like your life depended on it! What specifically caused you issues? Also, the cellulose casings are very good for hot dogs. We sell the 26mm in single tubes instead of entire cases so you can try them. Also, one piece of advice with the cellulose casings, when you are done cooking put them in an ice bath right away, trying to peel these before the ice bath is near impossible but after that, they will glide right out!
Jonathon the consistency was very good. My problem is the “100 yr old” stuffer and the really small stuffing tube just didn’t work. The product would just push up around the plate. When I tried to add more water thinking it would help it just got worse. I think if I had better equipment in this case it would have made the difference. On a positive note the stuffer did the job to press lard and we had some nice cracklins to eat!!
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srg158 Oh come one…cracklins…my mouth is watering right now. The enterprise stuffer is a workhorse but not designed for dogs. You need a tall, small diameter stuffer. The 11# stuffers work well for this type of thing. I think the larger diameter has too much surface area and can’t build pressure. I don’t know why I got rid of mine. We sandblasted and powdered coated the exterior. It looked awesome and would have lasted another 100 years. But we got the vertical and then upgraded to the hydraulic.
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What is the best seasoning for a natural casing hot dog? I was thinking hot dog bologna or smoked kielbasa, also will natural casings keep for a year in the refrigerator?
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@tmeiners82 Personally I use the hot dog/bologna mix, and the chili dog mix. My crews loves the chili dog with cheddar cheese in them. Guaranteed hit!!! If you want something different Austin said they are getting some Weiswurst spice ( or something like that) to make a “white hot”. Heavy white pepper spice used to make 100% pork dogs here in upstate NY.
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@tmeiners82 Just an FYI, use non-iodized salt, and use a ton of it. When we get done for the season I usually dry them on paper towels and dump a pound of salt into a ziplock bag and make sure they get coated. They can get brittle if you don’t store them well, and rehydrate.
John C.
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@tmeiners82 Just an FYI, use non-iodized salt, and use a ton of it. When we get done for the season I usually dry them on paper towels and dump a pound of salt into a ziplock bag and make sure they get coated. They can get brittle if you don’t store them well, and rehydrate.
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@tmeiners82 Personally I use the hot dog/bologna mix, and the chili dog mix. My crews loves the chili dog with cheddar cheese in them. Guaranteed hit!!! If you want something different Austin said they are getting some Weiswurst spice ( or something like that) to make a “white hot”. Heavy white pepper spice used to make 100% pork dogs here in upstate NY.
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We store casings for several years packed in salt in freezer.
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@tmeiners82 I’m a slow adopter of new stuff, mostly use old family farm recipes but have started using carrot fiber and now it’s made it’s way into the family recipe book as part of the bologna recipe.
srg158 that’s interesting, never put them in the freezer, i’m assuming it doesn’t break them down? -
srg158 Ever noticed any increase in blowouts after they are frozen and thawed? Just curious, the cells will expand during freezing which could weaken it.
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srg158 Ever noticed any increase in blowouts after they are frozen and thawed? Just curious, the cells will expand during freezing which could weaken it.
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srg158 They look good! For brats and most sausage I don’t care if they are overcooked or anything, just as long as they are over 160 I am good!
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