Hog dogs
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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.
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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?
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@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.
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@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.
John C.
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@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.
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@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.
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We store casings for several years packed in salt in freezer.
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@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? -
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.
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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.
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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!
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