Smoked Venison Franks

[Pic-N-Stick]

This was my second attempt, and much better than the first.  80% very well trimmed venison, 20% pork trimmings.  I used LEM Backwoods Franks Seasoning.  Double-ground through a 1/8" plate and stuffed into 29mm casings. (I did a few in smaller casings)  4 Hickory bisquettes and 2.5 hrs in the Bradley, then into a 165 degree bath.  Served up with chilli sauce and sharp chedder! 8)

[Tenpoint5]

The end result looks pretty good! You calling it a keeper?

[salmonclubber]

They look great I like the LEM Trail bologna seasoning for dogs they are great and have a little heat to them

[Pic-N-Stick]

Hey 10 point, yes its definately a keeper!  I was going to emulsify it in a food processer.  But after running the paste through the grinder for the second time I was ready to stuff it and get it smoking! 8)

[cobra6223]

Those do look good!! But every time I see those casings I have flashbacks of grease shooting all over the place!! ;D Again very nice color to them and the y look great.

[Thompsoncentre]

Those look incredible! If I used collagen casings and tried hot water bathing would the still,come out the same?

[pensrock]

Great looking dogs, I love chili on hot dogs, I'll have two please.  ;D

[RexLan]

Very nice looking product.

Where did you get 29 mm cellulose casings ... I need some?

[Pic-N-Stick]

Those are Viscofan casings I got at Con Yeager Spice Company a couple years back.  I don't see them listed anymore, so I just sent them an e-mail.  The Sausage Maker has them in 21, 25 and 31mm sizes but I really do like the 29's!

[Pic-N-Stick]

RexLan, just heard back from Con Yeager.  They do still have the 29's, just not listed on the website.  Single strands that do 28 lbs are $5.30.  They also sell larger packs that hold 1300 Lbs. for $152.00.  Their trail (ring) bologna kit is awesome!

[RexLan]

Thanks very much ... I will order some.

[NePaSmoKer]

Nice dogs.

Them cellulose casings work good.

[pikeman_95]

very nice looking dogs. I think a batch of chili over a couple of those would go very well.

[RexLan]

I ordered some of the 29mm casings ... thanks for the lead.

I have tried various methods to twist the cellulose but they never hold.  I watch the automatic link/stuff machines that spit them out  by the thousand and they stay twisted just fine .... HOW DO THEY DO IT ?  Having to tie each one takes a ton of time.

[pikeman_95]

I don't know for sure but I would guess that they turn the casing as it is filled so that all the twist are in one direction. With natural casings, you twist every other sausage in one direction and because they are tender enough they stay twisted. The cellulose casings are rather stiff and will just untwist when you try the same style twist. I have an idea. Set a large pan or bucket on a turntable like a lazy Suzan as you twist your sausages have someone spin the pan so the whole batch is spun in one direction. This way the whole length of sausages is being twisted in one direction. I bet the twist stay in place. You might have to tie the first few casings with string so that when they hang in the smoker they don't untwist. Once they are looped over a rod they should not untwist as they all have their twist in the same direction.
Kirby