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  5. Hot Dogs Again

Hot Dogs Again

Scheduled Pinned Locked Moved Meat Processing
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  • badfire2625B Offline
    badfire2625B Offline
    badfire2625
    Team Orange Regular Contributors Dry Cured Sausage
    wrote on last edited by
    #6

    Of course not. 🤣😂 But they’ll never admit that…

    1 Reply Last reply
    0
    • G glen

      badfire2625 If a man speaks in a forest an there’s no woman around is he still wrong?"

      ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #7

      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.

      badfire2625B 1 Reply Last reply
      1
      • G Offline
        G Offline
        glen
        Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
        wrote on last edited by
        #8

        Also “yes, that color is wonderful”

        Give a man a fish and he eats for a day
        Teach a man to fish and he drinks beer for a lifetime

        1 Reply Last reply
        0
        • ChefC Chef

          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.

          badfire2625B Offline
          badfire2625B Offline
          badfire2625
          Team Orange Regular Contributors Dry Cured Sausage
          wrote on last edited by
          #9

          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…

          ChefC 1 Reply Last reply
          0
          • badfire2625B badfire2625

            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…

            ChefC Offline
            ChefC Offline
            Chef
            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
            wrote on last edited by
            #10

            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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            0
            • badfire2625B badfire2625

              undefined undefined undefined undefined undefined 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? undefined undefined undefined undefined undefined

              PapaSopP Offline
              PapaSopP Offline
              PapaSop
              Team Orange Power User Veteran
              wrote on last edited by
              #11

              badfire2625
              Found this.
              26mm Cellulose Casings Expert Review
              Learn more about our expert - Jonathon Tremblay

              5 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.

              kyleK 1 Reply Last reply
              0
              • PapaSopP PapaSop

                badfire2625
                Found this.
                26mm Cellulose Casings Expert Review
                Learn more about our expert - Jonathon Tremblay

                5 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.

                kyleK Offline
                kyleK Offline
                kyle
                Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                wrote on last edited by
                #12

                PapaSop you should get a job at waltons as customer support. You could sit between Austin and Jonathon during the livestream

                hey vegetarians, my food poops on your food!

                PapaSopP 1 Reply Last reply
                1
                • kyleK kyle

                  PapaSop you should get a job at waltons as customer support. You could sit between Austin and Jonathon during the livestream

                  PapaSopP Offline
                  PapaSopP Offline
                  PapaSop
                  Team Orange Power User Veteran
                  wrote on last edited by
                  #13

                  kyle
                  Only if I can drink beer. And no, not an IPA!

                  kyleK 1 Reply Last reply
                  1
                  • PapaSopP PapaSop

                    kyle
                    Only if I can drink beer. And no, not an IPA!

                    kyleK Offline
                    kyleK Offline
                    kyle
                    Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                    wrote on last edited by
                    #14

                    PapaSop I dont know how IPA can even be called beer. For me, a nice scotch or bourbon would be a good choice.

                    hey vegetarians, my food poops on your food!

                    PapaSopP 1 Reply Last reply
                    2
                    • kyleK kyle

                      PapaSop I dont know how IPA can even be called beer. For me, a nice scotch or bourbon would be a good choice.

                      PapaSopP Offline
                      PapaSopP Offline
                      PapaSop
                      Team Orange Power User Veteran
                      wrote on last edited by
                      #15

                      kyle
                      Amen to that. Having a bit of Maker’s right now.

                      1 Reply Last reply
                      2

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