Finally finished my first dog project, they taste just like a hotdog should,yeah!
Wasn’t sure as the seasoning was a good year old, I forgot to order the real seasoning
when I ordered the casings. Had to soak my old seasoning all day to get it from cake. Only thing
that was unusual was when I put in the Vitamin C ( since it didn’t have sodium erythorbate )
thanks to the suggestion by Dave in AZ . Trying to stir in the C, it kind of wanted to come back to the top acting like it didn’t mix so before pouring in my seasoning to 1/2 the meat I just stirred it good and poured right away, seemed to be just fine. Followed Walton’s recipe. Here’s, some pics.
Thanks to all of ideals from my meat lovers!!!

]]>https://waltonsdev.nodebb.com/topic/5156/ring-bologna-hot-dogs-readyRSS for NodeThu, 10 Sep 2026 22:42:36 GMTTue, 15 Mar 2022 15:53:39 GMT60I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess

]]>https://waltonsdev.nodebb.com/post/73408https://waltonsdev.nodebb.com/post/73408Sun, 20 Mar 2022 14:57:25 GMTGarry Tarpley Those look really nice, much better than any storebought dog, even old wranglers, that I have seen. How much do you figure you are spending, not including any equipment, just ingredients, meat, etc. to make them? They sure do look good!

]]>https://waltonsdev.nodebb.com/post/73294https://waltonsdev.nodebb.com/post/73294Sat, 19 Mar 2022 21:49:05 GMTGarry Tarpley man they look great congrats to you. I’ve got to do this.

]]>https://waltonsdev.nodebb.com/post/73293https://waltonsdev.nodebb.com/post/73293Sat, 19 Mar 2022 21:47:18 GMTGarry Tarpley Nice job. Haven’t tried got dogs try. Thanks for sharing your experience.

]]>https://waltonsdev.nodebb.com/post/72955https://waltonsdev.nodebb.com/post/72955Wed, 16 Mar 2022 14:06:37 GMTI followed the Walton recipe to the letter, grinding once 10mm and two 3mm grinds. I did the smoking schedule they suggested in my pk100, took them to about
154 deg. Also separated the meat from fat to grind. Funny thing I was as a little short of brisket meat, I added a little pork and two trimmed chicken thighs to the meat.
Using pork fat from local store and brisket fat to round out just over 10#s. Love the way they came out, just hate that dang cleanup though. LOL

]]>https://waltonsdev.nodebb.com/post/72950https://waltonsdev.nodebb.com/post/72950Wed, 16 Mar 2022 13:38:22 GMTGarry Tarpley great job man, they look awesome.

]]>https://waltonsdev.nodebb.com/post/72936https://waltonsdev.nodebb.com/post/72936Wed, 16 Mar 2022 10:54:19 GMTGarry Tarpley wow those look great!
How did you finish them, 100% on smoker or in water for the end? Also, what size grind did you use? Super nice!

]]>https://waltonsdev.nodebb.com/post/72927https://waltonsdev.nodebb.com/post/72927Wed, 16 Mar 2022 05:19:36 GMTGarry Tarpley Outstanding job, looks very good.

]]>https://waltonsdev.nodebb.com/post/72921https://waltonsdev.nodebb.com/post/72921Wed, 16 Mar 2022 03:48:29 GMTThose look great I need to try these sometime

]]>https://waltonsdev.nodebb.com/post/72851https://waltonsdev.nodebb.com/post/72851Tue, 15 Mar 2022 16:11:52 GMTGarry Tarpley Those look great. I see a ton of chili dogs, kraut dogs, Chicago dogs and Sonoran dogs in your future. It’s always fun to dress up the dogs!

]]>https://waltonsdev.nodebb.com/post/72850https://waltonsdev.nodebb.com/post/72850Tue, 15 Mar 2022 15:58:12 GMT