Hot dogs 1st attempt.
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IVERYAN click the three buttons on the left then select delete
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Recipe- 8.33 lbs. 5lbs of 70/30 ground pork, 3.33 lbs of 50/50 pork venison mix. (Cleaning out the freezer).
I used this amount because it is 1/3 of a 25lb batch & is perfect size for my bowl cutter.
Excalibur frank & bologna seasoning.
Sure gel
Smoked meat stabilizer, (wanted to smoke right after mixing
40 oz h2o/ice mix.
26mm cellulose casings
Mixed with a bowl cutter & stuffed with waltons 11lb stuffer.
Smoked untill approx 130 deg , then finished in a turkey fryer until 160
Ended with an ice bath.
IVERYAN Great looking dogs. Great job. Hope to get a bowl chopper some day.
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This post is deleted!
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Recipe- 8.33 lbs. 5lbs of 70/30 ground pork, 3.33 lbs of 50/50 pork venison mix. (Cleaning out the freezer).
I used this amount because it is 1/3 of a 25lb batch & is perfect size for my bowl cutter.
Excalibur frank & bologna seasoning.
Sure gel
Smoked meat stabilizer, (wanted to smoke right after mixing
40 oz h2o/ice mix.
26mm cellulose casings
Mixed with a bowl cutter & stuffed with waltons 11lb stuffer.
Smoked untill approx 130 deg , then finished in a turkey fryer until 160
Ended with an ice bath.
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Looks great. Curious how the taste of a mostly pork hot dog will be.
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Great job!
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They look good let us know how they turned out and if you would add anything else. Always looking for good recipes.
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Those look great. I want to try these someday.
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Looks good…I’ll be trying hot dogs for the first time this week…wish me luck !!!
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Perfect. Thanks for the details on what a how.
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Dying to know how it went, it looks like his follow up posts were deleted
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My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpeg -
My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpegMcjagger said in Hot dogs 1st attempt.:
I think the grind looks a lot like something a buffalo chopper would produce
Great work, looks like hotdog consistency to me.
Are you happy with the flavor? -
My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpegMcjagger those look great! I so wanna try these!!!
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My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpegMcjagger what did you use for your meat block?
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My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpegMcjagger
They look great. Definitely on my list of things to try. -
Boy just waiting to buy a spare fridge to hold em over night. Got the casings spices a meat in the freezer. Just cant use the boss’s fridge for that lol
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ND Mike … all beef chuck was the meat block…grilled them for lunch with homemade hot dog buns with all the fixings…the wife loved them, so that’s always a win !!!
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Recipe- 8.33 lbs. 5lbs of 70/30 ground pork, 3.33 lbs of 50/50 pork venison mix. (Cleaning out the freezer).
I used this amount because it is 1/3 of a 25lb batch & is perfect size for my bowl cutter.
Excalibur frank & bologna seasoning.
Sure gel
Smoked meat stabilizer, (wanted to smoke right after mixing
40 oz h2o/ice mix.
26mm cellulose casings
Mixed with a bowl cutter & stuffed with waltons 11lb stuffer.
Smoked untill approx 130 deg , then finished in a turkey fryer until 160
Ended with an ice bath.
Been having problems posting from the app. I will post my thoughts at some point on how the hot dogs turned out.
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