wdaly I just followed the waltons cook schedule and it worked out great
Ring bologna hot dogs ready
Finally finished my first dog project, they taste just like a hotdog should,yeah!
Wasn’t sure as the seasoning was a good year old, I forgot to order the real seasoning
when I ordered the casings. Had to soak my old seasoning all day to get it from cake. Only thing
that was unusual was when I put in the Vitamin C ( since it didn’t have sodium erythorbate )
thanks to the suggestion by Dave in AZ . Trying to stir in the C, it kind of wanted to come back to the top acting like it didn’t mix so before pouring in my seasoning to 1/2 the meat I just stirred it good and poured right away, seemed to be just fine. Followed Walton’s recipe. Here’s, some pics.
Thanks to all of ideals from my meat lovers!!!
Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
Garry Tarpley Those look great. I see a ton of chili dogs, kraut dogs, Chicago dogs and Sonoran dogs in your future. It’s always fun to dress up the dogs!
Those look great I need to try these sometime
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Garry Tarpley Outstanding job, looks very good.
Garry Tarpley wow those look great!
How did you finish them, 100% on smoker or in water for the end? Also, what size grind did you use? Super nice!
Garry Tarpley great job man, they look awesome.
I followed the Walton recipe to the letter, grinding once 10mm and two 3mm grinds. I did the smoking schedule they suggested in my pk100, took them to about
154 deg. Also separated the meat from fat to grind. Funny thing I was as a little short of brisket meat, I added a little pork and two trimmed chicken thighs to the meat.
Using pork fat from local store and brisket fat to round out just over 10#s. Love the way they came out, just hate that dang cleanup though. LOL
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Garry Tarpley Nice job. Haven’t tried got dogs try. Thanks for sharing your experience.
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Garry Tarpley man they look great congrats to you. I’ve got to do this.
Garry Tarpley Those look really nice, much better than any storebought dog, even old wranglers, that I have seen. How much do you figure you are spending, not including any equipment, just ingredients, meat, etc. to make them? They sure do look good!
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