• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

Hot dogs / Brat dogs

Scheduled Pinned Locked Moved Meat Processing
11 Posts 4 Posters 1710 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • M Offline
    M Offline
    medeling32
    wrote on last edited by
    #1

    Has anyone ever thought of taking any of Walton’s seasoning and instead of using the casing for like a regular size brat using like a hot dog casing… i have children and sometimes a brat is just to big so i was thinking of hot dog size

    G 1 Reply Last reply
    0
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #2

    Certainly! You can use whatever size casing you like. If you want skinless the 26mm cellulose works awesome. I use the pre-tubed 24-26mm if you want natural casings. I don’t think the kids would like the collegan. If they are used to eating regular hotdogs I would use the cellulose. We stuff and simmer them in the turkey fryer, water cool, then vacuum seal. I use Waltons casings exclusively now they are the best that I’ve used.

    John C.

    M 1 Reply Last reply
    1
  • M Offline
    M Offline
    medeling32
    replied to Parksider on last edited by
    #3

    Parksider how long u simmer them for

    1 Reply Last reply
    0
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #4

    Until they reach 160F. I try not to let the water get over 180F.

    John C.

    M 1 Reply Last reply
    0
  • M Offline
    M Offline
    medeling32
    replied to Parksider on last edited by
    #5

    Parksider so maybe 10 mins

    1 Reply Last reply
    0
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #6

    We’ve been throwing the dogs in the smoker recently so i get a good jump start on the temp there. Yeah, 10-20 minutes sounds about right if you are just going to simmer them. I really focus on temp, use my insta-read thermometer. I also raise and lower the strainer basket every couple minutes to keep the water circulating and not getting cold spots.

    John C.

    1 Reply Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #7

    If you are keeping the water under a boil, you might think about trying a sous vide circulator. We’ve been using them here on quite a few different products and having a lot of fun and good results with them. Temperature control is extremely precise, and you don’t have to worry about cold spots since it automatically circulates the water.

    https://www.waltonsinc.com/equipment/sous-vide

    We have been using the VacMaster SV1 and it works great! A couple less expensive models will be coming out very soon too from Weston. The SV1 will work with up to a 30 liter container of water, if that is comparable in size to what you are using in a turkey fryer.

    We also just might be giving away a couple of the VacMaster SV1 Circulators in May… Keep an eye on our YouTube channel the first of next week…

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    P 1 Reply Last reply
    1
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    replied to Austin on last edited by
    #8

    Austin
    Geez…never thought of that… mine is sitting on a shelf in the closet, never really got the hang of it. Meat was either too mushy or something. I did have some good luck with flank steak but that’s about it. I’m going to give that try.

    John C.

    1 Reply Last reply
    1
  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #9

    You guys familiar with Brio 22 meat bandsaw? One for sale locally and it looks like it has some miles on it. But I think we are going to need one, our farmer just had a bunch of calves and we are looking at doing our own butchering.

    John C.

    AustinA 1 Reply Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    replied to Parksider on last edited by
    #10

    Parksider
    We are familiar with them. We used to sell Biro saws, but now sell Pro-Cut and Butcher Boy.
    We still do service work on Biro machines, and can get parts for them.
    We keep some of our parts listed online (https://www.waltonsinc.com/parts/saw-parts/biro-saw-parts), but if you end up getting a used machine, our service department could be able to help get replacement parts on things that are getting old and worn out, if you need any assistance there.

    Biro does make good band saws, so if you can find a good used one it wouldn’t be a bad choice, just depends on what kind of shape it is in. If you have a specific question on one, let us know and we’ll see if one of our service guys can provide any other info.

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    0
  • G Offline
    G Offline
    geo315 Yearling
    replied to medeling32 on last edited by geo315
    #11

    medeling32 Yes, I do it all the time. The casings are softer, smaller and I like them better that way. I use the pizza brat seasoning. Your reason is the same as mine. Sometimes I just want a dog and fries. Yea, I boil them then a quick toasting n the grill to brown them up. Geo.

    1 Reply Last reply
    1

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.