Made some Curt dogs today.

[Sailor]

Made up 5 pounds of OU812 hotdogs and they don't suck at all.  I used 2 1/2 pounds of 80/20 beef and 2 1/2 pork butt.  Followed his recipe except I cut down the salt to 4 tsp.  I was a bit light on the nonfat milk as I only had 2 oz left in my pack but it was almost 1 cup.  The flavor is very good.  My wife gave a thumps up which is a nice complement.  I smoked for 2 hours using Hickory.  I am thinking that Pecan might be a better smoke for them.

I will be making these again.  My links were a bit over 6 inches using 32mm cellulose casings.  I got 19 dogs from the batch.  The links finish weight was around 4.1 to 4.4 oz.  I did the Kirby double tie and did not have any slipped knots.

Curt I do want to thank you for sharing your recipe.  You have a winner my friend.

All mixed up


All stuffed and getting to room temp


Into the Bradley


Just out of the hot water bath


Had to try one just after it came out of the bath.

[SiFumar]

Nice job as always

[mikecorn.1]

Nice looking dogs!


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[classicrockgriller]

Yea Bubby.

Getting that recipe out of Curt was like pulling teeth. ;D

It does look mighty good.

[ghost9mm]

Well done sailor...very pro looking... :D

[SouthernSmoked]

Niiice job Sailer with the Curtfurters.

[NePaSmoKer]

Jim

Those look great. I thunkin some keebasssa in them casings.

[CLAREGO]

like the casings  ;) i need a good wiener recipe  :o :o

[OU812]

Nice lookin dogs Jim.

Glad you liked the recipe, I still think it needs something, just cant put my finger on it yet.

I'm fixin to make up some of your Chili Dog Chili to slap on a dog or 2 this week.