Hotdogs will not fat out if properly emulsified. They should be ground a minimum of 3 times (twice through your smallest plate). For best results, finish in a food processor before stuffing.
Apologize if this has been asked before. Did a quick search but didn’t find anything.
Has anyone ever used a bbq rub to season sausage? Just curious, I have a few rubs that I really like, and was wondering if it’d make a good sausage and was hoping someone could possibly share their experience if they have ever tried it. Worked, didn’t work, worked but had to adjust, etc.
I’ve used one of my favorite seasonings before, but I kept it as fresh sausage and had no issues from it. As far as smoking it and the curing process someone else will chime in.
HerbcoFood Awesome, thanks for the reply. Was thinking of trying both fresh and smoked versions, with an appropriate amount of cure for the smoked.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
Clasko2 I would think that you would be fine as long as you use the right amount of cure for smoked as you plan.
If it is the BBQ rub I am thinking of (and like a lot) be careful, sugar is the first ingredient, may need to add salt
Departing Contestant I was thinking the same thing. I think I might grind some small batches and do some tests patties first to play around with it. Thanks for the reminder of being aware of sugar content.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Mix’s do seem to vary a lot, some are loaded with salt and others no salt so your idea of small test batches is your best bet for sure. Actually the variable of salt is what made me start making my own, I wanted a consistent product that would produce a good product every time.