Ring bologna hot dogs ready

[Bob Stehlik]

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!

[gus4416]

Those look great I need to try these sometime

[mrobisr]

Garry Tarpley Outstanding job, looks very good.

[Dave in AZ]

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!

[kyle]

Garry Tarpley great job man, they look awesome.

[Garry Tarpley]

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]

Garry Tarpley Nice job. Haven’t tried got dogs try. Thanks for sharing your experience.

[cdavis]

Garry Tarpley man they look great congrats to you. I’ve got to do this.

[calldoctoday]

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!

[Garry Tarpley]

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