Hot Dog

Oldman · March 08, 2005, 02:58:20 AM

Has anyone here ever made a good Hot Dog??? I'm so @#$% tired of the crap in the stores. Maybe it is the way I'm holding my mouth, but I cannot find anything on the net in a "How to do."

Anyone? Everyone? Someone talk to me~~!

Olds

http://rminor.com

SMOKEHOUSE ROB · March 08, 2005, 03:17:46 AM

oldman, do you have the book great sausage recipes and meat curing, by rytek kutas, there is a recipe on pg 210, chicken or turkey wieners, also do a search for wieners, it will be interesting to see what comes up, also chez will be all over this one,[:D][}:)][:p][8D]
aso on page 208, wieners (frankfurters) with beef and pork butts

jaeger · March 08, 2005, 03:35:16 AM

Olds,
I would start out with a 24/26 sheep casing. You could use a 26/28 though it is going to be like the jumbo size. I have tried seasonings made by FW Witt, Hellmans and Todds Seasoning. They were all better than store bought. A company by the name of Dupey Equip sells the FW Witt seasonings. You may find out by calling them that they may be willing to sell one bag instead of the whole case. (One bag will season 100 pounds of meat.5bags to a case.) Ask the nice lady which one they sell the most of. She knows her stuff and she is very helpful. The German is good though the most popular is prolly the Bologna/Frank seasoning. These bags should come with a bag of speed cure as well. Maybe mention this to be sure.(This is where I like to convert my digital scale to grams so I can get an accurate measurment.)
I like to grind 60 beef and 40 pork in a 100 pound meatblock. Arrive at 75+ to 80%. I grind everything through the coarse plate and second time through the fine plate. I would plan on using a stuffer. You will need a small horn and the stuffer will save you time.
...now Olds, I know you have your own preference re: sausage making and these are just some of the procedures I usually use.
Here is the link to Dupey's site. Their web page is kind of goofy but this will get you to the seasonings.[:)]

http://www.dupeyequipment.com/cgi-bin/store/commerce.cgi?product=seasoningunits&cart_id=545624.13042

Doug

Chez Bubba · March 08, 2005, 03:51:31 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Has anyone here ever made a good Hot Dog??? I'm so @#$% tired of the crap in the stores. Maybe it is the way I'm holding my mouth, but I cannot find anything on the net in a "How to do."

Anyone? Everyone? Someone talk to me~~!

Olds

http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote">OK you asked![:D]

Cram Skyway in the microwave, on high for about 5 minutes. He'll be one hot dog![;)]

JUST KIDDING[}:)][:D][:D][B)][:)]

Kids, DO NOT TRY THIS AT HOME!!![:(!]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Oldman · March 08, 2005, 01:04:36 PM

Chez you are one sick puppy~~!

Olds

http://rminor.com

MallardWacker · March 08, 2005, 02:42:28 PM

Olds, you are correct, man once you have a REAL hot dog, you will never be satisfied with anything else. I have not had a real one for years. The little snap the the casing gives when you bite into it and the great flavor that if you dare add anything to it would only ruin it.----to me real ones don't even need to grilled, just boil them. I think grilling came along just to "help" the weak taste of the a imposters.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

AKBob · March 12, 2005, 12:33:57 AM

OLDS
I just made a batch yesterday, I use the Frankfuter recipe from Rytek's Kutas book, some times I'll mix it up with garlic or red pepper for a change.
I stuffed them in hog 35mm casings this time for a change. I smoked them at 150 deg for 3 hrs with hickory just to give them some smoke flavor. Still treat them as a fresh sausage.
They turned out great.

AKBob

Oldman · March 12, 2005, 11:09:25 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I stuffed them in hog 35mm casings this time for a change.<hr height="1" noshade id="quote"></blockquote id="quote"> WoW I bet that made a good size dog~~!

Thanks all for your replies!

Olds

http://rminor.com

MallardWacker · March 12, 2005, 10:16:59 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by AKBob
 OLDS
I just made a batch yesterday, I use the Frankfuter recipe from Rytek's Kutas book, some times I'll mix it up with garlic or red pepper for a change.
I stuffed them in hog 35mm casings this time for a change. I smoked them at 150 deg for 3 hrs with hickory just to give them some smoke flavor. Still treat them as a fresh sausage.
They turned out great.<hr height="1" noshade id="quote"></blockquote id="quote">

DANG that sounds sooo good.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...