Used a champion juicer for the first time tonight. Emulsified amazingly well. Will go in the smoker tomorrow since i dont have cure accelerator. Had trouble with the Cabelas 2spd vert stuffer. It didnt like to eat the fine emulsified venison 80/20fat mix. Wouldnt push it thru the 1/4" snack stick tube and the next size up is a 3/4 so the cellulose casing wont fit. Ended up using the jerkey cannon. At least this was only a 2.5lb test batch. Time to buy a new 5/8" tube!

Has to b a macerating type juicer. The centrifugal type like a Jack LeLane or whatever his name is, wont work. My biggest problem was the tiny stuffing tube not letting the stuffer do its job. My new tube will b here thurs from Waltons.

I have never brined ir injected. All my pork comes from sams club and is IBP a division of Tyson and has a good fat cap. Rub with 50/50 cookshack rib rub / spicey chicken rub and in the cookshack it goes until itemp is 195deg. Then shred and sweet baby rays original. Will make your tongue slap your brains out!

OK, made my second test batch of venison dogs today. Again 80V/20BF. The new stuff tube from waltons worked like magic! Used binder, excalib dog mix, cure, smoked meat stabilizer, high temp cheese, and stayed away from smoker this time and did a water bath only. Had a terrible “fat out” i think it is called. Product is a little dry but flavor is awesome. Also did not use the juicer this time. Lazy got the better of me.

Can anyone give some insight as to the water bath cooking method for dogs? I didnt gradually up the temp like I do in the smoker. I put the dogs in water on stove top in stock pot. Used thermometer to monitor, took water to 175 and held until dogs hit 160degF. Then removed to ice water bath. When I peeled them, they were encapsulated in a layer of fat. Quite a mess to finish off a great stuffing session.