Made up some Franks the other day.
50/50 pork butt/deer meat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1874.jpg)
The players.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1875.jpg)
All mixed up and aloud to sit wile I ground the meat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1876.jpg)
The meat after being ground 3 times through the 3/16" plate.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1877.jpg)
All mixed up and ready to stuff.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1878.jpg)
Stuffed in the new casings I got from Sailor, thanks buddy, and in the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1879.jpg)
Smoked 3 hr with pecan and finished off in this thingy.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1880.jpg)
Hang to bloom for a bit.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1881.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1883.jpg)
After the bloom hung in the fridge for 48 hr then skinned and walla.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1884.jpg)
All packaged up and a few for the cook.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1885.jpg)
Had one for lunch today and it didnt suck.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1887.jpg)
Mmmm mm mmmmmm!
The Franks look Kicker, but..................
Tell me that's Not ketchup on a Hotdog. (unless it's What-a-Burger ketchup) ;D
Sub my ketchup with chopped onions and you got a table partner.
Got my casings in yesterday and doing some Kiebasa tomorrow.
Thanks for the tip on the triple grind.
The Franks looks Sweet! Hot Diggity Dog!
Quote from: classicrockgriller on October 04, 2011, 11:38:41 AM
The Franks look Kicker, but..................
Tell me that's Not ketchup on a Hotdog. (unless it's What-a-Burger ketchup) ;D
Sub my ketchup with chopped onions and you got a table partner.
Got my casings in yesterday and doing some Kiebasa tomorrow.
Thanks for the tip on the triple grind.
The Franks looks Sweet! Hot Diggity Dog!
Yep thats ketchup and CYM on that there dog.
Did the taste test straight up so I could see how it compaired to the ball park franks.
I like mine with kraut, onions and jalapenos best but didnt have any of the fixins at work.
When doin the grind put the meat (spread out on a shallow pan) in the freezer for 20 min between each grind.
;) Got it. Thanks
A dog like that deserves some really good mustard and onions ;)
WOW! They really came out nice. I love the color that you got. What size links did you make. I think I figured a 7 inch link would give pretty close to 1/4 pound. I am going to have to make up some of them hog diggity dogs. Whoot
Nice job on them dogs, very professional looking
Sent from my VM670 using Tapatalk
Any changes to the original recipe other than the addition of cure #1 to smoke them?
Quote from: Tenpoint5 on October 04, 2011, 12:33:54 PM
Any changes to the original recipe other than the addition of cure #1 to smoke them?
Yep,,,,,,,,,left out the coriander, added ground celery seed and changed the measurements of some of the other ingredients.
Looks great, I need too get some of them casings. What are they and where could one order some from?
Thanks
MIke
Quote from: mikeradio on October 04, 2011, 01:18:28 PM
Looks great, I need too get some of them casings. What are they and where could one order some from?
Thanks
MIke
The casings are cellulose. You can't eat them. They peel great and produce a professional looking sausage. I think the rolls that we got were 70 feet and you can stuff about 25 lbs per roll.
I ordered a caddy from Dupey http://dupeyequipment.com There were 50 in a Caddy and several of us split them up. I have also purchased from http://www.alliedkenco.com/230.aspx Pretty expensive to order just one. I think when it was all said and done we paid $2.82 each plus mailing which was about $5.00. I will order another caddy if I can get others that will go in on it. I can mail 5 rolls in an envelope for $4.95.
Quote from: Sailor on October 04, 2011, 01:36:25 PM
Quote from: mikeradio on October 04, 2011, 01:18:28 PM
Looks great, I need too get some of them casings. What are they and where could one order some from?
Thanks
MIke
The casings are cellulose. You can't eat them. They peel great and produce a professional looking sausage. I think the rolls that we got were 70 feet and you can stuff about 25 lbs per roll.
I ordered a caddy from Dupey http://dupeyequipment.com There were 50 in a Caddy and several of us split them up. I have also purchased from http://www.alliedkenco.com/230.aspx Pretty expensive to order just one. I think when it was all said and done we paid $2.82 each plus mailing which was about $5.00. I will order another caddy if I can get others that will go in on it. I can mail 5 rolls in an envelope for $4.95.
My shipping was a little more than that. ;D
DUH....yes someone can't do a spreadsheet formula for crap. Still trying to figure that out.
Thank you for the info, I would be in for sure if you get another group order together.
I ordered a Kirby Canon so I will need some.
Mike
Them some nice looking dogs. Bun length :D
Sent from my iPhone using Tapatalk
Niiice! I'd take one with peppers and spicy mustard.
OU8
Would you be willing to give a little more detail as to how many pounds of meat and the spice recipe. I see you said that you dropped the coriander and added ground celery seed. A old spice blender had told me that the secret to the typical Costco type polish dog was celery seed. That might be the missing thing I have not hit on until now.
Your franks sure look great.
Kirby
Partner great job on the franks, they do look really good...
chili and mustard on mine please. :)
Quote from: pikeman_95 on October 04, 2011, 05:17:16 PM
OU8
Would you be willing to give a little more detail as to how many pounds of meat and the spice recipe. I see you said that you dropped the coriander and added ground celery seed. A old spice blender had told me that the secret to the typical Costco type polish dog was celery seed. That might be the missing thing I have not hit on until now.
Your franks sure look great.
Kirby
X2 ?
Dang Curt those look awesome, 4 days off going to buy and plan my attack for the next few days.
Quote from: cobra6223 on October 06, 2011, 09:01:08 AM
Dang Curt those look awesome, 4 days off going to buy and plan my attack for the next few days.
Yeah but he is pulling a NEPAS and not giving up the secret receipt for this one!!!
Call it what ya want,,,,,,,,,,,,,,I call it,,,,,,,,,,,,,,been busy. ;D
The money shot.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1894.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1895.jpg)
WOW! I am impressed. Nice $ shot.
Looks good Curt.
I gotta get back in the saddle soon.
OK,,,,heres what I got so far, I've changed things up about 10 times sense Chris posted the first batch, which was in the infant stage and all I did was switched all the fresh ingredients to granulated.
After that I broke the recipe down to 1 lb then stated increasing the amounts till I got close to the strength in flavor I was looking for. Then started taking out the flavors that I thought didnt belong, after that it was adjusting flavors, mainly up.
Then when making some deer nuggets I was adding ground celery seed to that recipe and I got an idea of what I thought I was missing in the dogs.
Ground celery seed! Not ground celery it dont have the robust flavor like the seed
I'm still not done with this but its getting really close to what I'm looking for.
2 1/2 lb deer, all fat and blue skin removed
2 1/2 lb pork butt
1 cup ice cold bottled water
2 Tbl California Paprika
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp ground celery seed
1 tsp granulated garlic
1 cup non fat milk powder (do not pack, fluff and spoon into the cup then wipe off with a knife)
1 tsp cure #1
3 Tbl ground Canadian mustard
1 1/2 tsp mace
4 Tbl Morton Kosher salt
2 Tbl Dextrose
Grind the meat through 3/16" plate, spread out on a shallow pan and put in the freezerfor 20 to 30 min.
Clean up my mess form unpacking and cutting the meat.
Mix all dry in with the water, starting with the powdered milk. A trick to adding the powdered milk to the water is to add a little at a time and mixing well, otherwise youll get clumps.Set the spice mix in the fridge.
Grind, spread out and in the freezer again.
Clean up my mess from making the spice mix and get the stuffer ready.
Grind and mix in the spices.
Fire up smoker to 140 F
Stuff and let hang at room temp for 30 min.
When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F
Hold for 1 hr to allow sausage to sweat and the casings are dry to the touch.
After the first hr raise the temp of the smoker to 130 and start the smoke. I like 3 hr Pecan on sausage, after an hr raise temp to 140 and hold till smoke is done.
Now do the poaching thing. I fill the roaster and set the temp to 160 F after the sausage first goes in the smoker.
Oh YA, all my spices are from Penzeys, there the best I've found local.
PS; It took me 1 hr and 10 min to type this,,,,,,,,,,,,man I'm a smokin on this here keyboard.
Quote from: OU812 on October 06, 2011, 02:20:17 PM
Stuff and let hang at room temp for 30 min.
When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F
Hold for 1 hr to allow sausage to sweat and the casings are dry to the touch.
After the first hr raise the temp of the smoker to 130 and start the smoke. I like 3 hr Pecan on sausage, after an hr raise temp to 140 and hold till smoke is done.
Now do the poaching thing. I fill the roaster and set the temp to 160 F after the sausage first goes in the smoker.
Oh YA, all my spices are from Penzeys, there the best I've found local.
PS; It took me 1 hr and 10 min to type this,,,,,,,,,,,,man I'm a smokin on this here keyboard.
Curt, thank you for the hard work and time that you have invested in this project. Could you clear up something for me as I have read it several times and I am a bit confused.
"When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F"
Are you saying get the cabinet temp to 140 and then turn the heater off until it falls to 120 and then crank it up again and hold at 120? I am just not sure what you are meaning.
Thanks
Jim
Thanks for the hard work. I will just increase this batch size as I just do a little larger batches. Are you through with the changes or do you intend to refine. How would you compare the franks to the frankfurters that you would get at the Costco food court. Your sausage look fantastic.
Kirby
Quote from: Sailor on October 06, 2011, 04:13:26 PM
Quote from: OU812 on October 06, 2011, 02:20:17 PM
Stuff and let hang at room temp for 30 min.
When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F
Hold for 1 hr to allow sausage to sweat and the casings are dry to the touch.
After the first hr raise the temp of the smoker to 130 and start the smoke. I like 3 hr Pecan on sausage, after an hr raise temp to 140 and hold till smoke is done.
Now do the poaching thing. I fill the roaster and set the temp to 160 F after the sausage first goes in the smoker.
Oh YA, all my spices are from Penzeys, there the best I've found local.
PS; It took me 1 hr and 10 min to type this,,,,,,,,,,,,man I'm a smokin on this here keyboard.
Curt, thank you for the hard work and time that you have invested in this project. Could you clear up something for me as I have read it several times and I am a bit confused.
"When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F"
Are you saying get the cabinet temp to 140 and then turn the heater off until it falls to 120 and then crank it up again and hold at 120? I am just not sure what you are meaning.
Thanks
Jim
I have a PID with a duel element.
What I do is wait till the cabnet temp is to 140 before I place the sausage in, then after the sausage is in the cabnet the temp will fall below the 140 set point, like some wheres around 100. By keeping the set point at 140 the element will stay on longer and climb faster. It only takes 5 to 10 min to get up to 120 this way.
If I turn the set point to 120 right after I put the sausage in it will take the cabnet 20 to 30 min to get settled in as the element pulses allot more as the PID is trying to balance itself out.
Hope this made sense. Its easier to say than type for me.
I got in this habbit form doing 25 lb batches, maybe I should re-wright this part as we are only talking 5 lb here.
Quote from: pikeman_95 on October 06, 2011, 05:20:15 PM
Thanks for the hard work. I will just increase this batch size as I just do a little larger batches. Are you through with the changes or do you intend to refine. How would you compare the franks to the frankfurters that you would get at the Costco food court. Your sausage look fantastic.
Kirby
Yes, I do plan to refine, I'm thinking it still needs something.
Never set foot in a Costco so I dont know how there Franks taste.
I'm going by what I can remember from Octoberfest back when I was closer to home.
Thanks for the explanation as it makes sense now. I normally will smoke 5 lb of snack stix at a time and if I do SS or sausage I will do 10 lb. The run I did with the Kielbasa with the cellulose casings was 20 pounds. I have the OBS without any modifications. Just before I start to stuff I preheat to 140. I also have the dual PID. Once I put the load in I do note that the cabinet temp will fall to around 100 degrees. I then set the PID for 1 1/2 hrs at 130 and come back in 30 min and load my pucks. The pucks are just starting to smoke (3 advances) as my PID kicks it up to 140 for the 2 hr smoke. I think we are doing the same thing just a little bit different. What I have noticed is that the cellulose casings do not wick that much moisture and don't require as much dry time as collagen or hog casings.
I am going to make a 5 lb batch of your recipe this weekend. I am really excited to see how they taste as the recipe really looks good.
Quote from: OU812 on October 06, 2011, 06:46:38 PM
Quote from: Sailor on October 06, 2011, 04:13:26 PM
Quote from: OU812 on October 06, 2011, 02:20:17 PM
Stuff and let hang at room temp for 30 min.
When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F
Hold for 1 hr to allow sausage to sweat and the casings are dry to the touch.
After the first hr raise the temp of the smoker to 130 and start the smoke. I like 3 hr Pecan on sausage, after an hr raise temp to 140 and hold till smoke is done.
Now do the poaching thing. I fill the roaster and set the temp to 160 F after the sausage first goes in the smoker.
Oh YA, all my spices are from Penzeys, there the best I've found local.
PS; It took me 1 hr and 10 min to type this,,,,,,,,,,,,man I'm a smokin on this here keyboard.
Curt, thank you for the hard work and time that you have invested in this project. Could you clear up something for me as I have read it several times and I am a bit confused.
"When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F"
Are you saying get the cabinet temp to 140 and then turn the heater off until it falls to 120 and then crank it up again and hold at 120? I am just not sure what you are meaning.
Thanks
Jim
I have a PID with a duel element.
What I do is wait till the cabnet temp is to 140 before I place the sausage in, then after the sausage is in the cabnet the temp will fall below the 140 set point, like some wheres around 100. By keeping the set point at 140 the element will stay on longer and climb faster. It only takes 5 to 10 min to get up to 120 this way.
If I turn the set point to 120 right after I put the sausage in it will take the cabnet 20 to 30 min to get settled in as the element pulses allot more as the PID is trying to balance itself out.
Hope this made sense. Its easier to say than type for me.
I got in this habbit form doing 25 lb batches, maybe I should re-wright this part as we are only talking 5 lb here.
Preheat Cabinet to 140 when meat loads in and the cabinet temp drops and recovers to 120 make that your set point
Quote from: Tenpoint5 on October 06, 2011, 07:42:20 PM
Quote from: OU812 on October 06, 2011, 06:46:38 PM
Quote from: Sailor on October 06, 2011, 04:13:26 PM
Quote from: OU812 on October 06, 2011, 02:20:17 PM
Stuff and let hang at room temp for 30 min.
When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F
Hold for 1 hr to allow sausage to sweat and the casings are dry to the touch.
After the first hr raise the temp of the smoker to 130 and start the smoke. I like 3 hr Pecan on sausage, after an hr raise temp to 140 and hold till smoke is done.
Now do the poaching thing. I fill the roaster and set the temp to 160 F after the sausage first goes in the smoker.
Oh YA, all my spices are from Penzeys, there the best I've found local.
PS; It took me 1 hr and 10 min to type this,,,,,,,,,,,,man I'm a smokin on this here keyboard.
Curt, thank you for the hard work and time that you have invested in this project. Could you clear up something for me as I have read it several times and I am a bit confused.
"When the smoker temp is to 140 F place the sausage in the smoker and watch temp, when the temp of the smoker gets to 120 turn it down to 120F"
Are you saying get the cabinet temp to 140 and then turn the heater off until it falls to 120 and then crank it up again and hold at 120? I am just not sure what you are meaning.
Thanks
Jim
I have a PID with a duel element.
What I do is wait till the cabnet temp is to 140 before I place the sausage in, then after the sausage is in the cabnet the temp will fall below the 140 set point, like some wheres around 100. By keeping the set point at 140 the element will stay on longer and climb faster. It only takes 5 to 10 min to get up to 120 this way.
If I turn the set point to 120 right after I put the sausage in it will take the cabnet 20 to 30 min to get settled in as the element pulses allot more as the PID is trying to balance itself out.
Hope this made sense. Its easier to say than type for me.
I got in this habbit form doing 25 lb batches, maybe I should re-wright this part as we are only talking 5 lb here.
Preheat Cabinet to 140 when meat loads in and the cabinet temp drops and recovers to 120 make that your set point
Like I said after the smoker recovers make your set point 120.
Thanks for printing the recipe, tried a couple dog recipe's, weren't spectacular, I like the sound of your. those are my kind of spices. Going to try it here shortly.
Mick
p.s was just near your state, ran through Sioux City, wanted to get to Nebraska, maybe next year.
Quote from: micman on October 07, 2011, 11:37:50 AM
Thanks for printing the recipe, tried a couple dog recipe's, weren't spectacular, I like the sound of your. those are my kind of spices. Going to try it here shortly.
Mick
p.s was just near your state, ran through Sioux City, wanted to get to Nebraska, maybe next year.
Give me a shout next time,,,,,,,,we'll make some thing outta it. ;)
How long do you poach the dogs at 160 for.
Mic
Quote from: micman on November 10, 2011, 02:09:59 PM
How long do you poach the dogs at 160 for.
Mic
Till the IT hits 152 F ;D about an hr.
Make sure your water is up to 160 and holding before ya put the dogs in.
Thanks 0u812 dogs are smokin and will poach as soon as they come out.
mick
so next question do I have to poach, what is the reason for poaching and barbequing or roasting over and open fire, is that good enough.
mic
Quote from: micman on November 10, 2011, 04:42:21 PM
so next question do I have to poach, what is the reason for poaching and barbequing or roasting over and open fire, is that good enough.
mic
No you dont have to poach, you can cook all the way in the smoker.
The reason for poaching is to finish cooking in a moist environment and in turn you have a neater looking sausage.
It is important that the sausage reaches a safe internal temperature before its aloud to cool.
Going to try some of the Hot Ditty Dogs, was wondering if there was a difference in the Non Fat Milk Powder or what I have is Non Fat Instant Dry Milk, which is the flakes should I grind it to powder or will it work like is??????
Thanks
I don't think there is a difference. When I add the non fat milk (flakes/powder) I mix it up in the water before I add my other spices to it. It gets the clumps out doing it that way. Good luck on your adventure and don't forget the photos. We do love photos. ;D
Thanks Sailer, will do and try to remember how to do the pics.
Oh one other thing, what size casings were those? I have some 28mm.
The casings were 32mm cellulose. The cellulose casings are peeled after the sausage is brought up to the proper IT. I normally finish my hot dogs or Kielbasa in a hot bath and then bloom. After the bloom I overnight them in the fridge. Then peel the cellulose casings and have a perfect skinless 1/4 pound monster dog ;D
Those things look incredible. And nothing wrong with ketchup on a dog. But you'd probably expect that from someone who has grown up and still lives near the best ketchup maker in the world.
-Brian
well dogs are done, vacuumed sealed and into the freezer, with and I had a couple over the fireplace in our home, 0u812 the recipe was just awesome. I used whitetail for my deer meat. Next batch I plan on rooting a buffalo roast outa the freezer and making more dogs.
Mic. :)
Quote from: micman on November 14, 2011, 09:29:38 AM
well dogs are done, vacuumed sealed and into the freezer, with and I had a couple over the fireplace in our home, 0u812 the recipe was just awesome. I used whitetail for my deer meat. Next batch I plan on rooting a buffalo roast outa the freezer and making more dogs.
Mic. :)
Glad to here you liked it,,,,,,,,,,,,,,,whitetail meat is what I use also.
Buffalo dogs would be great.