How to make venison hot dogs!

[Parksider]

smokinbubba Now you’ve peaked my interest…I’m stopping at the Salvation Army store on my way home tomorrow in search on one to test!
Thanks for the update!!

[Jonathon]

smokinbubba One thing you could try is putting your meat in the freezer before stuffing it. Super cold meat will stuff easier than warm meat as the fat will be less sticky. I tried using a blender once and it just didn’t work as well as I hoped, but a Juicer is an interesting idea! Parksider let us know what you find out!

[smokinbubba]

Has to b a macerating type juicer. The centrifugal type like a Jack LeLane or whatever his name is, wont work. My biggest problem was the tiny stuffing tube not letting the stuffer do its job. My new tube will b here thurs from Waltons.

[smokinbubba]

This post is deleted!

[akdave]

smokinbubba How well did the champion Juicer work, I am considering buying one. How long would it take to run a 20 lb batch of trail bologna mix thru it. I just finished making 20 lbs that I ran thru my grinder 3 times, 1time 3/8 and twice 1/8 and I still did not quite get the bologna consistency I wanted. Every body loved it but I would like to get it better.
Thanks
Dave

[smokinbubba]

akdave the champion juicer does an amazing job at a fraction of the cost of a buffalo chopper. As for speed, it works about as fast as a #12 grinder. So not that fast. But, i didnt grind my venison at all, just the one time my deer butcher did. So u are saving 2 additional grinds per the 3 grind method. If i remember, i took ground meat out of package, added 20% ground back fat, mixed it all with seasonings and binder. Then ran it thru the juicer and immediatly stuffed. Texture is perfectly smooth. Chomping at the bit to run another batch! Need to perfect my cooking process though since i had a major fat out last time.

[smokinbubba]

Well, I finally made time to do another batch. I must say, the champion juicer is the ticket! This time I did 10lbs (8lbs venison 2lbs ground pork fat)mostly water bath and some in the smoker for thermal processing. Found the key is to start with a low temp 100degF and sloooowly raise temp until internal is 165degF. This reduces the chance of fat out. Used Hickory in my cookshack and they came out perfect! Doubt I will do the water bath in the future. Cant even tell they are venison or homemade. Very happy with the results. Just placed an order for more supplies with Walton’s.

[Jonathon]

smokinbubba Sounds good, can we see a pic? What kind of casing did you use? I’ve been using cellulose for more and more products and I thinkn they are perfect for a skinless hotdog.

[smokinbubba]

Not sure how to share photos. I used cellulose 26mm from you guys as well as your hot dog seasoning. Awesome stuff!

[Parksider]

smokinbubba Looking for some help here… can you explain what happens when you put the meat in the top? does it all come out the pulp side or the juice side? And this looks like a champion juicer, don’t think it’s the same brand but do you think this will work?

[akdave]

I just got my champion juicer and have not used it , but from what I have heard is that there is a blank plate that you put in and it comes out the nozzle, there is a u-tube that shows a guy making hot dogs with a champion, see if you can find it and maybe it will help… can’t wait to try mine. from what I can see yours sure looks like the champion type screw and head.
Dave

[smokinbubba]

Parksider. Just like a grinder works. Put ground meat in top, puree comes out the end. Looks similar to a champion. Give it a whirl.
AkDave, i dont have the solid block off plate. I just use the screen that came with mine. U will get some meat to make it thru the screen but very minimal. Like a 1/4 cup per 15lbs of processed meat.

[akdave]

What is the name of that juicer as the attachment looks more rugged than the champion juicer head

[smokinbubba]

I think that is a strainer. Ive seen hand crank models that have the same head.