Old style Hot Dogs

[Smoke some]

Old style Hot Dogs

Here is the recipe that I used after a few changes...... thanks to the original author
Old style Hot Dogs....For 10 lbs. If you want a 5 lb batch cut the recipe in half.

5 lbs lean beef 90/10 GB or grind your own...(venison is good also)
3 1/2 lbs pork butt
1 1/2 lbs beef fat or trim from a brisket
2 level tsp cure #1 (only if you plan on smoking, If not omit the cure)
4 Tbs non iodized salt
4 Tbs garlic granules (not powder)
2 Tbs white pepper
1 Tbs Mace 
1 Tbs ground yellow mustard. If you have seeds grind them up
1 Tbs ground ginger....(very important)
1 Tbs ground coriander
2 tsp liquid smoke hickory
The next two items are important for a good dog.
1/3 cup corn syrup solids
1/3 cup powder dextrose
1 cup cold water
2 cups non fat dry milk..or 1 ½  soy protein concentrate 
32-36mm hog casing
If your grinding, grind the mix 3 times through the fine plate or use a food processor before you add the water and spices.
You want to emulsify the meat.
Smoke the normal way with an IT of 152-155*

Wound up poaching this batch

10 pounds stuffed into hog casings ready for a poach



IT at 155 time for a cool down



Out of the cold bath





Still pretty fresh when I cut into this one



Time to find some bigger sausage buns :)

[mikecorn.1]

Nice looking dogs.


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[viper125]

Nice

[Sam3]

Those look great and thanks for sharing the recipe. I was thinking of doing 6 pucks of smoke and then poach them when I eventually get around to making them.

[NePaSmoKer]

Ssome

Them dogs look real good. I seen something like these on the Schnitzel Shack menu and they called em white german dogs.


Man i need a hot dog roll now with my old style dog  ;D

[Smoke some]

I was planning on smoking these but jumped the gun to try out the new roaster for
Poaching after my marathon smoke with the summer sausage.
One thing I did notice when the dogs went in the hot water the hog casing turned instant white
Don't quote me on this but I'm sure if they went into the smoker they would have had a lot deeper
Red to them 

Quite happy with my roaster/poacher works great holds 10 pounds of dogs


Time to get back to finishing my sticks

[cobra6223]

very nice looking dogs!!

[Kevin A]

Those look plump & juicy! They look great!

One thing I did notice when the dogs went in the hot water the hog casing turned instant white.

After smoking, I've plunked wieners into the semi-hot bath (165 degrees) for about 20 minutes, then pull to bloom. They regain a good deal of the initial color during the bloom time.

Losing 'some' color in the bath...

[Keymaster]

Dang Nice job on them Dogs!!!

[OU812]

Them dogs look great even without the color from smokin them.

I'm gonna try this recipe, thanks.

[DTJ]

Any particular reason you cannot use garlic powder?  Just curious.  Thanks

Daryl

[Smoke some]

Any particular reason you cannot use garlic powder?  Just curious.  Thanks

Daryl

I'm sure you can use garlic powder instead of granules

This is important to remember, since garlic granules are not used in the same measurements as garlic powder. Typically, it takes two parts of garlic granules to provide the same level of flavor as would be obtained with the use of garlic powder.

[JZ]

Those look great and thanks for the recipe. Also thanks for the pointer about the garlic. I made some sausage that called for granules and just substituted powder since I did not have granules and you could not miss the fact that there was garlic in the sausage. I thought it was overpowering but the wife loved it.

Now I know why.

[DTJ]

Thanks I could not think of any reason that garlic powder would not work as well, but I did not think about the difference in measurement

Daryl