I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess
Hog dogs
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Since I had a great experience with Walton’s meat sticks and I have a surplus of pork sausage in the freezer, I am planning to make pork hot dogs in a few weeks. Our family butchers every year and I don’t want all the sausage I get from half a hog. I would like to make 10 lb of it into hot dogs. Do you think 100% pork would be okay? I have no idea if I am going to leave skins on or not. Still have to do the research!
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srg158 If you are looking to make all pork hot dogs I’d recommend this. Rochester is known for making “white hots” just all pork with Weisswurst seasoning. I’d recommend a 26mm casing, collagen if you want skin on-my preference, or cellulose if you want skin off. I’ve done both and smoked both. Adds a nice touch, maybe a quick 2 hour smoke. Here is the post from before. you can search white hot and the whole conversation will come up.
Jonathon I know you spent some quality time in the ROC, we were just talking about making some “white hots”. I’m sure you know they are all white hot dogs, Zweigles are the locally made favorite. Just wondering if Excaliber could whip up some white hot spice mix? From my research they say they are based on Weisswurst.
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srg158 If you don’t have a juicer and want to triple grind, here are some tips.
Grind once large plate, put meat in freezer on a tray with parchment paper on the bottom, use a pizza cutter to cut into strips that will fit down your grinder.
Second grind on the small plate mix in spice, back into the freezer, same process.
Third grind on small plate then into the stuffer. If you stuff off a grinder I’d do it as part of the third grind.
Many lessons learned after HOURS of shoving meat through the grinder. Having it slightly frozen allows the grinder to grab and push it through and cleaning cutting the meat. Oh, don’t forget to put the grinder head in the freezer too-it DOES make a difference.
Good luck and we expect pics of a successful run!
And if you haven’t tried the chili dog spice pack from Walton’s its our favorite! -
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Jonathon Not sure the volume you have to buy but I’ll commit to buying enough spice to do 100#. Tell Austin to get on that!
John C.
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Parksider OMG! I forgot about Zweigles reds and whites! I lived in Ontario, NY for 5 years before I recently moved. That’s funny. Small world.
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So the only way to make links is to use natural or cellulose casings, correct?
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Collagen will work but they don’t really hold the twist. Just had this issue doing some breakfast with collagen.
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- list item@msalmon I made hotdogs this weekend. I used a 50/50 meat block, I also smoked them, 3 hours. I used 32/35 natural casing. You’re right they’re GREAT!bolded text
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srg158 Collagen can work for a twist but the only way I have seen them hold it through cooking is with a commercial stuffer with a linker attachment
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Well hot dogs are stuffed. Everything went well until I tried to stuff into 26 mm casing. Ground once on 3/8 then twice on 1/8 plate and mixes by hand twice in between. Left meat in tote outside between grindings and before stuffing to get cold. That old Enterprise stuffer would not push through the tiny stuffing tube.
So had to resort to hog casings. Guess I will have 1/4 lb hot dogs!! At least I got them in casings.
It was a learning experience. I need a better stuffer and a meat mixer.
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Half-a$$ hot dogs. Let’s just say it was a real learning experience. Meat sticks were easy compared to these suckers.
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srg158 Dogs can be challenging to get the right consistency if you don’t have an emulsifying plate or a bowl chopper. My recommendation would be to grind 3 times and mix like your life depended on it! What specifically caused you issues? Also, the cellulose casings are very good for hot dogs. We sell the 26mm in single tubes instead of entire cases so you can try them. Also, one piece of advice with the cellulose casings, when you are done cooking put them in an ice bath right away, trying to peel these before the ice bath is near impossible but after that, they will glide right out!
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Jonathon the consistency was very good. My problem is the “100 yr old” stuffer and the really small stuffing tube just didn’t work. The product would just push up around the plate. When I tried to add more water thinking it would help it just got worse. I think if I had better equipment in this case it would have made the difference. On a positive note the stuffer did the job to press lard and we had some nice cracklins to eat!!
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srg158 Oh come one…cracklins…my mouth is watering right now. The enterprise stuffer is a workhorse but not designed for dogs. You need a tall, small diameter stuffer. The 11# stuffers work well for this type of thing. I think the larger diameter has too much surface area and can’t build pressure. I don’t know why I got rid of mine. We sandblasted and powdered coated the exterior. It looked awesome and would have lasted another 100 years. But we got the vertical and then upgraded to the hydraulic.
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What is the best seasoning for a natural casing hot dog? I was thinking hot dog bologna or smoked kielbasa, also will natural casings keep for a year in the refrigerator?
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@tmeiners82 in salt in the fridge yes they will.
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s.a.m Ok sounds good thanks!
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