Amazingly, everything I used to make these I had on hand. Meat used was aprox. 5 1/2 lbs venison, 3 1/2 lbs lean pork butt, and 1 lb beef suet. The lean meats were chunked up and cured in the salt and cure for 24 hours before grinding.
The meats were ground 3 times then ice water added slowly while I attempted to emulsify with my very cold hands. The meats absorbed 2 cups of water and could have taken a bit more as the dogs were just a little firm.
They were smoked for 2 hours at around 140 degrees, then poached in 180 degree water until an internal temp of 155.
Heres some pics...

The seasonings
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs008.jpg
After grinding and emulsifying
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs007.jpg

Stuffed and drying
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs004.jpg

92 hot dogs
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs009.jpg

grilled
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs005.jpg

My sons macaroni and cheese dogs
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs006.jpg

Sorry for the crappy pics:crazy:

They look great:drooling:

Nice looking dogs. I have things piling up on my "to-do" list. Great pics too.

I think they look great! I see you went with the corriander and omitted the mace, how did you like them?

I think they look great! I see you went with the corriander and omitted the mace, how did you like them?

They were a little underseasoned. Not the fault of the coriander. I did my taste test before I added the water and the flavors got a bit dilluted. But the combination was excellent. Thanks

Would you mind posting the measured ingredients for the batch or is that a trade secret??:lol: I am looking for a recipe that I will like and that looks like one I will.:sausage:

Jim I kind of combined some different recipes, and once you get the salt/cure amounts correct, the rest can be changed to your liking. With that said...to the best of my memory for 10 pounds...

You can use a combination of meat but try to get at least 20 percent fat.
5 Tbs salt
2 tsp cure #1

2 Tbs white pepper
4 Tbs paprika
2 Tbs mustard powder
1 tsp ground celery seed
2 tsp ground coriander
1 Tbs garlic powder
2 cups dry milk powder
3 cups ice water
Without a food processor...
Cut meats into 1" chunks. Add salt and cure to meats. Try to cure different types of meats separately. Cure for 24 to 48 hours in fridge. Do not cure pure fat if any. Partially freeze and grind all meat and fat through 1/4' die. Refreeze and grind through 1/8" die. Mix all ingredients except water until very sticky. Refreeze and grind again with small die. Add 1 cup ice water and mix until sticky again. Keep mixing aggressively and adding water a little at a time until paste is not so sticky.

I would use the largest sheep casing you can get.

good looking hotdogs - poi-nts, dogs are an awkward bugger to pull off and those look perfect :-)

Just real nice Man! May hafta do it again, do like my own! Fine work ya did! :thumb:

Mac and Cheese dog that looks fantastic. Great job :sausage:poi-nts

good looking dogs thanks for the info

Look great! I don't like the regular "made with any part of any animal we have laying around" dogs (actually, I DO like them, but...trying to eat healthier) and so I've been buying beef dogs (probably still all parts included). You've got me wanting to try some of these now too. poi-nts

Look great! I don't like the regular "made with any part of any animal we have laying around" dogs (actually, I DO like them, but...trying to eat healthier)

Who says animal lips are unhealthy? :lol:

Best lookin' hot dogs I've seen in a while. poi-nts

Who says animal lips are unhealthy? :lol:

It's not just the lips. I always heard the ingredients were eyes, ears, lips, snouts and udders.:bounce: Now doesn't that sound like a good Oscar Meyer weenie?:drooling:

It's not just the lips. I always heard the ingredients were eyes, ears, lips, snouts and udders.:bounce: Now doesn't that sound like a good Oscar Meyer weenie?:drooling:


The deer lips or udders were not used in these dogs.:cool:

It's not just the lips. I always heard the ingredients were eyes, ears, lips, snouts and udders.:bounce: Now doesn't that sound like a good Oscar Meyer weenie?:drooling:

You're :crazy:. It's just lips and assholes. All that other stuff goes into potted meat.:puke:

You're :crazy:. It's just lips and assholes. All that other stuff goes into potted meat.:puke:

And Vienna sausages :sausage:

Those look awesome. Adding to my to do list however I believe I may have to add some garlic to mine.

For whatever reason, I don't think I have ever seen this thread... :whistle:

This is RockStar work right here...... :thumb:

poi-nts

Those do look great don't they? I love me a good dog. And did you notice he was using Riches camera way back in July of 09?:lol:

I would guess them to be sheep casings? :noidea:

I musta missed this:noidea: Nice job King belated...........poi-nts. Hey derek go dig up some more good stuff.

Ahhhh... Haaaaa... Now I know where Rich got his camera...





Amazingly, everything I used to make these I had on hand. Meat used was aprox. 5 1/2 lbs venison, 3 1/2 lbs lean pork butt, and 1 lb beef suet. The lean meats were chunked up and cured in the salt and cure for 24 hours before grinding.
The meats were ground 3 times then ice water added slowly while I attempted to emulsify with my very cold hands. The meats absorbed 2 cups of water and could have taken a bit more as the dogs were just a little firm.
They were smoked for 2 hours at around 140 degrees, then poached in 180 degree water until an internal temp of 155.
Heres some pics...

The seasonings
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs008.jpg
After grinding and emulsifying
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs007.jpg

Stuffed and drying
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs004.jpg

92 hot dogs
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs009.jpg

grilled
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs005.jpg

My sons macaroni and cheese dogs
http://i490.photobucket.com/albums/rr267/kingudaroad/hot%20dogs/hotdogs006.jpg

Sorry for the crappy pics:crazy:

And did you notice he was using Riches camera
way back in July of 09?:lol:

:lol::lol::lol::lol:

I would guess them to be sheep casings? :noidea:

I will guess select 29/31 mm Hogs.... :noidea: ..... Either way, I can't stop going back to the pictures on the grill..... :hail:

I thought the pics were taken while inside the smoke house:lol:

Yep, you dig around here long enough you'll find wealth.


LOL, No problem Lee I have been surfing this nice site.

By the way man, I can't wait to see you guys again at the eagle thaw practice.

OK back to the thread, Sorry Fishawn for the jack.

Hot diggity! Nice doggies man. :thumb:

I been thinking about making some dogs. I have a couple of beef recipes. Maybe soon.

Keith, beautiful weenies! tee hee... where else can I say that and get away with it... but do give Rich his camera back! LOL!
Great post as usual!:thumb:

how the heck this got by i dont know... my bet on the casings are sheep as well judging by the size on the bun and if he got 92, that makes 9.2 per lb, think if they were hog casings 92 might weigh a bit more than 10 lbs. do them in a simalar fashion here too...poi-nts

Keith, beautiful weenies! tee hee... where else can I say that and get away with it...

I'm sure theres a place you can say that but you won't ever find me there...:whistle:

I'm sure theres a place you can say that but you won't ever find me there...:whistle:

Says the man "Sleepin under a bridge somewhere near you" :eek:

This slipped by me too. But man glad I saw them. Fantastic looking dogs. They are not easy to do, but you pulled this off ver nicely. Hope they taste as good as they look.poi-nts

All I had on hand were 22-24mm sheep casings.

I was hoping for a bigger weenie, but it is what it is.:faint:

All I had on hand were 22-24mm sheep casings.

I was hoping for a bigger weenie, but it is what it is.:faint:

Sigh... it happens. The stix I had done recently were 24...I had too big a sausage I thought :whistle:

Dang Keith,

Rich's camera or not...I have a sudden urge to lick my computer screen :drooling: :drooling:.

That is an awesome and amazing display of some hot dog making superiority. poi-nts to you my friend (on reload).

I was hoping for a bigger weenie, but it is what it is.:faint:

De'jevue...This sounds strangely familiar. I just can't remember when I had heard it said though...:eek:

De'jevue...This sounds strangely familiar. I just can't remember when I had heard it said though...:eek:

:lol: Yup, that would be a mood killer :bounce:

This is a great thread & some awesome looking franks..... Irish Chef was recently looking for a TQ Hot Dog recipe.....

Keith, what would you think of using TQ in place of the salt & cure #1 :noidea: