Hot Dog casing recommendations please.
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Jonathon Parksider : Sorry, I was not clear… Parksider mentioned he prefers his dogs skinless, and I had the impression you were also advocating for removing the skin, no matter which casing was used…
This will be my first attempt at hot dogs and bologna… I tend to stock up on things when I find them on sale, and I was able to pick up a bunch of (true) 85/15 ground beef for $1.25 / lb… so all I have to allocate right now is about 6 lbs of beef, which I figure will yield about 8 lbs of hot dogs and 4 lbs. of Bologna…
So, based on Jonathon 's answer above that “snap” is based on personal preference, I’m thinking I’ll just do 4 lbs. of each and just try them side by side…
As far as moisture is concerned, I figured I’d use binder and add water to the product… I always use the water pan in the smoker… elevate the temp slowly up to 140, and if I happen to hit a stall, pull everything out of the smoker and finish cooking in the SV… finish with the ice bath…Oh, and as far as “linking” goes, I’m not that good at doing it manually… I end up with all different sizes, so I figured I’d use the same jig I had made to measure out snack sticks… I should be able to achieve perfect sizing… Also, to avoid having to play with string, I was thinking of just using ultra small zip ties… then just snip them off as I am vac packing…
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raider2119 I use zip ties too. I’d recommend the larger ones, the small ones are just so small it’s hard to do with wet hands and harbor freight just about gives them away.
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Parksider ARGH zip ties! I JUST did cellulose casings and I even bought zip ties months ago when you first brought this up but I forgot to try them! That is absolutely going to be one of our “Meathack Monday” posts on social media when I eventually remember to try this! That would have saved me 20 minutes last week! If I ever remember to do it I will give you and your Instagram account (which makes me drool at least once a week) a shout out!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Parksider ARGH zip ties! I JUST did cellulose casings and I even bought zip ties months ago when you first brought this up but I forgot to try them! That is absolutely going to be one of our “Meathack Monday” posts on social media when I eventually remember to try this! That would have saved me 20 minutes last week! If I ever remember to do it I will give you and your Instagram account (which makes me drool at least once a week) a shout out!
Jonathon i tried the tiny zip ties on my last batch of bambi dogs. Found they cut the cellulose cases so had to go back to string. Thinking real serious about the string manual linker. But dont tell Mrs. Bubba plz
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smokinbubba Did you twist the links first? I twist, then zip tied. I’m into the linking them into globes now… just looks cool… an once of image is worth a pound of performance! Once you learn it goes quick.
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smokinbubba When are you thinking of making them? I am going to come in this weekend and make some modified Landjaeger if you want I can test the Walton’s linker on the cellulose and try to get some video? I know that’s one product we don’t have a lot of video of.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Ok, so I never got around to making hotdogs… I ended up taking Jonathon’s suggestion of trying some of the bacon-burger seasoning and ended up making (50:50 pork/beef) bacon-burger sausages, but never mixed till protein extraction…
I must say I was impressed with the flavor… I will be ordering more very soon… for burgers… but I dont think I would use it for hotdogs…
Also, the website suggested 26mm casings for hotdogs… They are great for sausages, I used them for the burger/sausages and they were perfect… But, my preference is for Sabbrette size dogs, long and thin… guess I need to measure a Sabbrette to see what size casing to order…
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smokinbubba Did you twist the links first? I twist, then zip tied. I’m into the linking them into globes now… just looks cool… an once of image is worth a pound of performance! Once you learn it goes quick.
Parksider i did twist then zip tie. Had more than a few blowouts at the joint.
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Parksider i did twist then zip tie. Had more than a few blowouts at the joint.
smokinbubba Old casings or wrapped too tight? That’s not normal, shouldn’t be happening.
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smokinbubba When are you thinking of making them? I am going to come in this weekend and make some modified Landjaeger if you want I can test the Walton’s linker on the cellulose and try to get some video? I know that’s one product we don’t have a lot of video of.
Jonathon would love to see the linker in action!
Parksider, i like the globe method but my cookshack is small so i dont think i would get many in it. Now i just lay on the racks and easilly get 10lbs on the 3 racks. -
smokinbubba Old casings or wrapped too tight? That’s not normal, shouldn’t be happening.
Parksider i did over stuff that batch so its possible that was the cause. Getting low on meat so prolly wont be making much more till i “restock” the freezer. Really wish we had moose in Ohio!
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smokinbubba We will have something posted on instagram today with it working on cellulose. It will be on our FBs and twitter shortly after.
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Here is the link to the instagram video https://www.instagram.com/p/B3Zv6k6iuIz/
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