<![CDATA[Hog dogs]]>20190811_121326.jpg

]]>https://waltonsdev.nodebb.com/topic/1507/hog-dogsRSS for NodeThu, 10 Sep 2026 21:19:56 GMTSun, 11 Aug 2019 19:56:15 GMT60<![CDATA[Reply to Hog dogs on Mon, 09 Mar 2020 15:17:58 GMT]]>srg158 They look good! For brats and most sausage I don’t care if they are overcooked or anything, just as long as they are over 160 I am good!

]]>https://waltonsdev.nodebb.com/post/14469https://waltonsdev.nodebb.com/post/14469Mon, 09 Mar 2020 15:17:58 GMT<![CDATA[Reply to Hog dogs on Mon, 09 Mar 2020 00:13:33 GMT]]>Jonathon Thawed a pack tonight and threw on GMG. Held up nice. I had request to make them crispy. E22A3C31-A9BD-474D-AA91-32EAC46C6580.jpeg

]]>https://waltonsdev.nodebb.com/post/14448https://waltonsdev.nodebb.com/post/14448Mon, 09 Mar 2020 00:13:33 GMT<![CDATA[Reply to Hog dogs on Thu, 05 Mar 2020 19:22:06 GMT]]>srg158 Ever noticed any increase in blowouts after they are frozen and thawed? Just curious, the cells will expand during freezing which could weaken it.

]]>https://waltonsdev.nodebb.com/post/14329https://waltonsdev.nodebb.com/post/14329Thu, 05 Mar 2020 19:22:06 GMT<![CDATA[Reply to Hog dogs on Thu, 05 Mar 2020 18:17:07 GMT]]>@tmeiners82 I’m a slow adopter of new stuff, mostly use old family farm recipes but have started using carrot fiber and now it’s made it’s way into the family recipe book as part of the bologna recipe.
srg158 that’s interesting, never put them in the freezer, i’m assuming it doesn’t break them down?

]]>https://waltonsdev.nodebb.com/post/14319https://waltonsdev.nodebb.com/post/14319Thu, 05 Mar 2020 18:17:07 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 23:09:55 GMT]]>We store casings for several years packed in salt in freezer.

]]>https://waltonsdev.nodebb.com/post/14199https://waltonsdev.nodebb.com/post/14199Mon, 02 Mar 2020 23:09:55 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 17:33:49 GMT]]>Parksider Do you use a binder as well?

]]>https://waltonsdev.nodebb.com/post/14187https://waltonsdev.nodebb.com/post/14187Mon, 02 Mar 2020 17:33:49 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 16:46:42 GMT]]>Parksider Thanks for the info, the casings I’m looking at are good for up to 75lbs of meat and only plan on making a 25lb batch this year.

]]>https://waltonsdev.nodebb.com/post/14185https://waltonsdev.nodebb.com/post/14185Mon, 02 Mar 2020 16:46:42 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 16:34:36 GMT]]>@tmeiners82 Just an FYI, use non-iodized salt, and use a ton of it. When we get done for the season I usually dry them on paper towels and dump a pound of salt into a ziplock bag and make sure they get coated. They can get brittle if you don’t store them well, and rehydrate.

]]>https://waltonsdev.nodebb.com/post/14184https://waltonsdev.nodebb.com/post/14184Mon, 02 Mar 2020 16:34:36 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 16:32:40 GMT]]>@tmeiners82 Personally I use the hot dog/bologna mix, and the chili dog mix. My crews loves the chili dog with cheddar cheese in them. Guaranteed hit!!! If you want something different Austin said they are getting some Weiswurst spice ( or something like that) to make a “white hot”. Heavy white pepper spice used to make 100% pork dogs here in upstate NY.

]]>https://waltonsdev.nodebb.com/post/14183https://waltonsdev.nodebb.com/post/14183Mon, 02 Mar 2020 16:32:40 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 14:15:46 GMT]]>@s-a-m Ok sounds good thanks!

]]>https://waltonsdev.nodebb.com/post/14179https://waltonsdev.nodebb.com/post/14179Mon, 02 Mar 2020 14:15:46 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 12:30:23 GMT]]>@tmeiners82 in salt in the fridge yes they will.

]]>https://waltonsdev.nodebb.com/post/14176https://waltonsdev.nodebb.com/post/14176Mon, 02 Mar 2020 12:30:23 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 11:52:50 GMT]]>What is the best seasoning for a natural casing hot dog? I was thinking hot dog bologna or smoked kielbasa, also will natural casings keep for a year in the refrigerator?

]]>https://waltonsdev.nodebb.com/post/14175https://waltonsdev.nodebb.com/post/14175Mon, 02 Mar 2020 11:52:50 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 10:59:41 GMT]]>srg158 Oh come one…cracklins…my mouth is watering right now. The enterprise stuffer is a workhorse but not designed for dogs. You need a tall, small diameter stuffer. The 11# stuffers work well for this type of thing. I think the larger diameter has too much surface area and can’t build pressure. I don’t know why I got rid of mine. We sandblasted and powdered coated the exterior. It looked awesome and would have lasted another 100 years. But we got the vertical and then upgraded to the hydraulic.

]]>https://waltonsdev.nodebb.com/post/14174https://waltonsdev.nodebb.com/post/14174Mon, 02 Mar 2020 10:59:41 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 04:02:29 GMT]]>Jonathon the consistency was very good. My problem is the “100 yr old” stuffer and the really small stuffing tube just didn’t work. The product would just push up around the plate. When I tried to add more water thinking it would help it just got worse. I think if I had better equipment in this case it would have made the difference. On a positive note the stuffer did the job to press lard and we had some nice cracklins to eat!!

]]>https://waltonsdev.nodebb.com/post/14173https://waltonsdev.nodebb.com/post/14173Mon, 02 Mar 2020 04:02:29 GMT<![CDATA[Reply to Hog dogs on Mon, 02 Mar 2020 00:20:29 GMT]]>srg158 Dogs can be challenging to get the right consistency if you don’t have an emulsifying plate or a bowl chopper. My recommendation would be to grind 3 times and mix like your life depended on it! What specifically caused you issues? Also, the cellulose casings are very good for hot dogs. We sell the 26mm in single tubes instead of entire cases so you can try them. Also, one piece of advice with the cellulose casings, when you are done cooking put them in an ice bath right away, trying to peel these before the ice bath is near impossible but after that, they will glide right out!

]]>https://waltonsdev.nodebb.com/post/14145https://waltonsdev.nodebb.com/post/14145Mon, 02 Mar 2020 00:20:29 GMT<![CDATA[Reply to Hog dogs on Sun, 01 Mar 2020 20:21:02 GMT]]>Half-a$$ hot dogs. Let’s just say it was a real learning experience. Meat sticks were easy compared to these suckers.

613B147A-0437-4D5E-A1E4-27A19215BAEA.jpeg

]]>https://waltonsdev.nodebb.com/post/14130https://waltonsdev.nodebb.com/post/14130Sun, 01 Mar 2020 20:21:02 GMT<![CDATA[Reply to Hog dogs on Sun, 01 Mar 2020 11:28:12 GMT]]>Well hot dogs are stuffed. Everything went well until I tried to stuff into 26 mm casing. Ground once on 3/8 then twice on 1/8 plate and mixes by hand twice in between. Left meat in tote outside between grindings and before stuffing to get cold. That old Enterprise stuffer would not push through the tiny stuffing tube.

So had to resort to hog casings. Guess I will have 1/4 lb hot dogs!! At least I got them in casings.

It was a learning experience. I need a better stuffer and a meat mixer.

]]>https://waltonsdev.nodebb.com/post/14127https://waltonsdev.nodebb.com/post/14127Sun, 01 Mar 2020 11:28:12 GMT<![CDATA[Reply to Hog dogs on Fri, 21 Feb 2020 01:36:44 GMT]]>srg158 Collagen can work for a twist but the only way I have seen them hold it through cooking is with a commercial stuffer with a linker attachment

]]>https://waltonsdev.nodebb.com/post/13422https://waltonsdev.nodebb.com/post/13422Fri, 21 Feb 2020 01:36:44 GMT<![CDATA[Reply to Hog dogs on Wed, 19 Feb 2020 14:45:19 GMT]]>
  • list item@msalmon I made hotdogs this weekend. I used a 50/50 meat block, I also smoked them, 3 hours. I used 32/35 natural casing. You’re right they’re GREAT!bolded text
    • ]]>    https://waltonsdev.nodebb.com/post/13375https://waltonsdev.nodebb.com/post/13375Wed, 19 Feb 2020 14:45:19 GMT    <![CDATA[Reply to Hog dogs on Tue, 11 Feb 2020 14:27:18 GMT]]>Collagen will work but they don’t really hold the twist. Just had this issue doing some breakfast with collagen.

    ]]>    https://waltonsdev.nodebb.com/post/13067https://waltonsdev.nodebb.com/post/13067Tue, 11 Feb 2020 14:27:18 GMT    <![CDATA[Reply to Hog dogs on Tue, 11 Feb 2020 04:44:55 GMT]]>So the only way to make links is to use natural or cellulose casings, correct?

    ]]>    https://waltonsdev.nodebb.com/post/13059https://waltonsdev.nodebb.com/post/13059Tue, 11 Feb 2020 04:44:55 GMT    <![CDATA[Reply to Hog dogs on Fri, 24 Jan 2020 23:55:33 GMT]]>Parksider OMG! I forgot about Zweigles reds and whites! I lived in Ontario, NY for 5 years before I recently moved. That’s funny. Small world.

    ]]>    https://waltonsdev.nodebb.com/post/11984https://waltonsdev.nodebb.com/post/11984Fri, 24 Jan 2020 23:55:33 GMT    <![CDATA[Reply to Hog dogs on Fri, 24 Jan 2020 16:00:10 GMT]]>Parksider Jonathon
    We were supposed to have ordered this a couple months ago. Something glitched in our system on this one item. We have it fixed though, and it should be on order today!

    ]]>    https://waltonsdev.nodebb.com/post/11940https://waltonsdev.nodebb.com/post/11940Fri, 24 Jan 2020 16:00:10 GMT