I spent the weekend making some hot dogs and sausage.
For the hot dogs I used a mixture of Roadking's recipe from a previous post and the one from Rytek's book, modified a bit. I used all beef chuck (healthy hot dogs). I did screw up when I mixed the ingredients. When I adjusted for the amount of meat I was supposed to use 1 cup of non-fat dry milk but I used 2. No one noticed the difference so I just had another beer and kept quiet.
Stuffed and drying a bit before going into the smoker.
(http://i1047.photobucket.com/albums/b476/gusrobin/hot%20dogs/IMG_0533.jpg)
Put in the smoker at 140* for about an hour to dry then 1 hr at 140* with a pecan pucks. No special reason for using pecan except I had a lot of them.
After that I put them in hot water (167*) until they reached an IT of 155*.
(http://i1047.photobucket.com/albums/b476/gusrobin/hot%20dogs/IMG_0534.jpg)
Then put them in a pot of ice water to get the temp down. Then dried them and packaged them for freezing. Ready for packaging.
(http://i1047.photobucket.com/albums/b476/gusrobin/hot%20dogs/IMG_0535.jpg)
I would of had more pics but was too busy rooting for the Tide to make a comeback --all for naught.
Today I made some breakfast sausage. Here they are stuffed and ready to package. I only have one size of casings so they are a little bigger than normal breakfast sausage.
(http://i1047.photobucket.com/albums/b476/gusrobin/hot%20dogs/IMG_0537.jpg)
I had some meat left over so I made a sausage patty. I decided to bread it with some Mies. Here it is cooked and some of the "Ho-Made" sauce that Snelly sent me. Both were excellent.
(http://i1047.photobucket.com/albums/b476/gusrobin/hot%20dogs/IMG_0538.jpg)
Did the hot dogs have the same texture as the commercial ones? emulsified ?
Yes I emulsified and they even looked like a hot dog ;D. I thought they were a bit dry due to adding too much dry milk, but the wife aqnd everyone else liked it.
Nice job on the dogs and sausage. Seems to be the weekend for sausage. I put up 10 pounds of fresh Hot Italian, 5 pounds of fresh jalapeno & cheddar and I have 5 pounds of jalapeno & Cheddar with cure in the smoker right now.
Neat! I gotta try that.
Nice job there Gus! Now maybe time to work on a drying rack? ;D
Quote from: TestRocket on November 07, 2010, 11:54:48 AM
Nice job there Gus! Now maybe time to work on a drying rack? ;D
What do you mean? I hand built that one - it just happens to look like two chairs and towel on the floor ;D ;D
Great job there Gus!
I've just purchase a few supplies myself to try making sausage.