JoeB i have been spending 3-4 days a week away from home for over two months now. Just a lot of unplanned family issues causing travel.
The plan now is after the 7/4 holiday, hopefully I will get to make them with a brother or two. No travel plans for at least the next 10 days. Everything is in place, ready to pull the pin…
Brisket Trimings dogs???
I see I have quite a bit of brisket trimmings, and wanted to know how good that would be making hotdogs with them? Might need to trim off beef fat and add pork fat. Never made dogs before. Have 26mm cellulose hotdog casing and pork fat and such in stock. Told my friend who is a hotdog freak, promised him I would make some beef ones for him.
All I know is that my local grocer has their own line of brisket dogs and they are pretty good.
Also can you substitute excalibur ring bologna mix instead of the Hotdog and bologna mix Walton sells?
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
Garry Tarpley brisket works great for sausage whether small or large diameter. You can use the beef fat or pork fat which ever, there are pure beef dogs that are good, but me personally I would use both. Most commercial producers use beef, pork, and chicken so do a batch and go from there. When I worked at the turkey plant we used all the skin in the hotdogs and bologna, it used up the skin, but more importantly it added the much needed fat to the product.
Good to hear Thanks for input.