Hot Dogs Again
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OK. So as soon as I submitted this post, this popped up in the suggested topics. So I get that part. What are the thoughts on adding the Hickory Smoke Powder and if any additional water is necessary?
badfire2625 I just made hot dogs yesterday. I used 50% venison, 50% 73/27 beef. I only made 12 and a half pounds. 1/2 quart of water, 1 cup soy protein (thats all I had) and smoked them with oak. Turned out awesome. I would highly recommend smoking them. The smoke does go through the cellulose casings in my opinion.
hey vegetarians, my food poops on your food!
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badfire2625 I just made hot dogs yesterday. I used 50% venison, 50% 73/27 beef. I only made 12 and a half pounds. 1/2 quart of water, 1 cup soy protein (thats all I had) and smoked them with oak. Turned out awesome. I would highly recommend smoking them. The smoke does go through the cellulose casings in my opinion.
Thank you kyle that is great to know. On a sad note, my wife will love the fact that I was still wrong too…
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Thank you kyle that is great to know. On a sad note, my wife will love the fact that I was still wrong too…
badfire2625 If a man speaks in a forest an there’s no woman around is he still wrong?"
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Of course not.
But they’ll never admit that… -
badfire2625 If a man speaks in a forest an there’s no woman around is he still wrong?"
glen badfire2625 not sure just how old you two are, but at my age I understand that there is ONLY one solution to the husband wife thing. We are to say “yes dear, I was wrong, I’m sorry, ,May I bring you more chocolate please.” Makes life much more manageable in the long run.
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Also “yes, that color is wonderful”
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glen badfire2625 not sure just how old you two are, but at my age I understand that there is ONLY one solution to the husband wife thing. We are to say “yes dear, I was wrong, I’m sorry, ,May I bring you more chocolate please.” Makes life much more manageable in the long run.
Chef “Yes dear” got me in more trouble one time that all the times I had to let her know that she was wrong put together. And I didn’t enjoy saying it nearly as much… And at 55, I intend on having fun…
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Chef “Yes dear” got me in more trouble one time that all the times I had to let her know that she was wrong put together. And I didn’t enjoy saying it nearly as much… And at 55, I intend on having fun…
badfire2625 I agree that at 55, i was of the same mindset Now at 65, it has changed and my life and it is much more manageable.
Mind you, I’m most often right, and I accept that as a male I will likely be so most of the time, but still better off accepting that she is right in terms of a disagreement for the most part. LOL As a result, I have much more fun.
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I know that there are a lot of hot dogs posts on here. Admittedly, I haven’t searched through them all before I decided to just ask… If I understand it correctly, the 26mm cellulose hot dog casings are impermeable. That being the case, I can’t see the benefit of smoking them. Am I correct in this assumption? If I am, first, I’ll have to show the wife that I actually CAN be right… But it would seem be better to add Hickory Smoke Powder and save the wood for a different sausage. (You have no idea how my inner Beavis is struggling not to make inappropriate jokes right now…) I would still cook them in my smoker so I could be close to if not spot on the smoke schedule. I just wouldn’t add any chips. Also, assuming that I was doing either 100% 80/20 beef or 50% Beef and 50% pork, would I need to increase the water to compensate for the additional dry ingredients?
badfire2625
Found this.
26mm Cellulose Casings Expert Review
Learn more about our expert - Jonathon Tremblay5 of 5 stars
Overall Impressions:
The 26mm Cellulose Casing is the best casing to use to make a skinless hotdog sized product. They are an inedible product with a stripe down the side to help easily identify if the casing is still on our not. They stuff easily with no blowouts and are very easy to tighten up with a few extra twists. The cellulose is permeable so whatever you are cooking can pick up a nice smoked flavor. My favorite thing about these casings though is that once they are done cooking you don’t even have to peel or slice off the casing. They separate from the meat by design and you can simply squeeze one end and the casing will be forced out the other end cleanly and easily. The best way to separate your links with these casings is to tie them off either by hand or with some sort of linker that ties the links off at the end. -
badfire2625
Found this.
26mm Cellulose Casings Expert Review
Learn more about our expert - Jonathon Tremblay5 of 5 stars
Overall Impressions:
The 26mm Cellulose Casing is the best casing to use to make a skinless hotdog sized product. They are an inedible product with a stripe down the side to help easily identify if the casing is still on our not. They stuff easily with no blowouts and are very easy to tighten up with a few extra twists. The cellulose is permeable so whatever you are cooking can pick up a nice smoked flavor. My favorite thing about these casings though is that once they are done cooking you don’t even have to peel or slice off the casing. They separate from the meat by design and you can simply squeeze one end and the casing will be forced out the other end cleanly and easily. The best way to separate your links with these casings is to tie them off either by hand or with some sort of linker that ties the links off at the end. -
PapaSop you should get a job at waltons as customer support. You could sit between Austin and Jonathon during the livestream
kyle
Only if I can drink beer. And no, not an IPA! -
PapaSop I dont know how IPA can even be called beer. For me, a nice scotch or bourbon would be a good choice.
kyle
Amen to that. Having a bit of Maker’s right now.
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