Parksider Did you leave the meat mixture in the fridge over for the cure to work or just straight into the casings? Thanks for all your help. I am going to use the chili dog spice so I’m glad you said it was good!

I am new to making hot dogs and have a few questions. I watched the video and saw you used superbind. I have carrot fiber currently and was wondering if that would work instead? Next, do you think I could smoke the cellulose cases for an hour then sous vide for the rest of the time until the correct temp? Would that change the texture of the product? Finally you used sodium erythorbate, is this step necessary since it is not done when making things like hot links? Sorry for all the questions but I appreciate the help.

For my first time doing Turkey Jerky which way do I slice the turkey breast?

Joe Hell great thanks for the info!

Joe Hell Sorry I wasn’t very clear. I’m talking about when you place them on the stuffing tube. Prior to stuffing do you tie it in a knot or just twist it?

You never see it in the videos, but I assume you tie the casing in a knot before you stuff just like the fresh casings right?

Austin
So is the sure gel pretty much used in the emulsified sausages like hot dogs? Then use carrot fiber for everything else? Also how much extra liquid do you add once you put in the phosphates or carrot fiber over the normal recipe?

I’m very new to this and have a question about the additives. Do I need to add carrot fiber, cold phosphate or sure gel to fresh sausage or just for meat sticks and smoked sausages?