Hog dogs
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msalmon How many times did you grind them and through what plates? What meat block did you use, beef, pork or a combination of them?
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I used about 75% beef, 25% pork. 1st grind through a #4, 2nd through #3. Used hog casing as I didn’t have sheep casings. I like the snap of natural casings. Smoke 2 hours in Pit Boss 5. Finished them off in water. I’d tried many other recipes and mixes. Waltons is by far the best.
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msalmon Glad to hear it! I agree that a mix of beef and pork is the best way to go. If you ever want to try something different try adding some beef bone marrow. Check out this video where we did that, we used cellulose casings for a skinless dog but other than that it’s pretty much the same
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 Oh, you won we over a long while ago!
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msalmon Glad to hear it! I agree that a mix of beef and pork is the best way to go. If you ever want to try something different try adding some beef bone marrow. Check out this video where we did that, we used cellulose casings for a skinless dog but other than that it’s pretty much the same
Jonathon
What ratio of beef marrow are you using in your meat block making the gourmet hot dogs? The marrow would definitely add an interesting touch. -
@Jim-Nowak I used 5 lb of pork shoulder, 5 lb of chuck and one package of beef marrow bones. They were the short kind, about 1-2 inches long each and there are 10 or so in a package. This isnt the exact brand but it is a general idea https://bit.ly/2MiAbfh of what I used.
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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@Jim-Nowak I used 5 lb of pork shoulder, 5 lb of chuck and one package of beef marrow bones. They were the short kind, about 1-2 inches long each and there are 10 or so in a package. This isnt the exact brand but it is a general idea https://bit.ly/2MiAbfh of what I used.
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Since I had a great experience with Walton’s meat sticks and I have a surplus of pork sausage in the freezer, I am planning to make pork hot dogs in a few weeks. Our family butchers every year and I don’t want all the sausage I get from half a hog. I would like to make 10 lb of it into hot dogs. Do you think 100% pork would be okay? I have no idea if I am going to leave skins on or not. Still have to do the research!
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srg158 If you are looking to make all pork hot dogs I’d recommend this. Rochester is known for making “white hots” just all pork with Weisswurst seasoning. I’d recommend a 26mm casing, collagen if you want skin on-my preference, or cellulose if you want skin off. I’ve done both and smoked both. Adds a nice touch, maybe a quick 2 hour smoke. Here is the post from before. you can search white hot and the whole conversation will come up.
Jonathon I know you spent some quality time in the ROC, we were just talking about making some “white hots”. I’m sure you know they are all white hot dogs, Zweigles are the locally made favorite. Just wondering if Excaliber could whip up some white hot spice mix? From my research they say they are based on Weisswurst.
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srg158 If you don’t have a juicer and want to triple grind, here are some tips.
Grind once large plate, put meat in freezer on a tray with parchment paper on the bottom, use a pizza cutter to cut into strips that will fit down your grinder.
Second grind on the small plate mix in spice, back into the freezer, same process.
Third grind on small plate then into the stuffer. If you stuff off a grinder I’d do it as part of the third grind.
Many lessons learned after HOURS of shoving meat through the grinder. Having it slightly frozen allows the grinder to grab and push it through and cleaning cutting the meat. Oh, don’t forget to put the grinder head in the freezer too-it DOES make a difference.
Good luck and we expect pics of a successful run!
And if you haven’t tried the chili dog spice pack from Walton’s its our favorite! -
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srg158 If you are looking to make all pork hot dogs I’d recommend this. Rochester is known for making “white hots” just all pork with Weisswurst seasoning. I’d recommend a 26mm casing, collagen if you want skin on-my preference, or cellulose if you want skin off. I’ve done both and smoked both. Adds a nice touch, maybe a quick 2 hour smoke. Here is the post from before. you can search white hot and the whole conversation will come up.
Jonathon I know you spent some quality time in the ROC, we were just talking about making some “white hots”. I’m sure you know they are all white hot dogs, Zweigles are the locally made favorite. Just wondering if Excaliber could whip up some white hot spice mix? From my research they say they are based on Weisswurst.
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So the only way to make links is to use natural or cellulose casings, correct?
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