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Cellulose casing hotdogs

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  • Cellulose casing hotdogs

    First time making hotdogs. I used 3 pounds ground chuck and 2 pounds ground boston butt. We poached a few and smoked the rest. Definitely like the smoked ones better but they were more like skinless sausage.

    The recipe:


    Chuck


    Butt spaghetti


    All stuffed









    Poached peeled


    Smoked peeled

    Dishwasher Smoker, Chargriller, Casing Pit, STX #12 grinder, LEM 5# stuffer, MIL slicer, AMNPS

    I want to cook for a living, eventually

  • #2
    Oh yeah those look great! nice hot digity dogs!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
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    Weber Performer
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    • #3
      Great job on the hot dogs!!! for the smoked ones, they look so yummy.

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      • #4
        I Like it (them)
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        • #5
          Those look great.

          Skinless hotdogs are on my to do list. Gonna try some skinless kielbasa as well.I been using hog casings for the kielbasa (taste great) but the wife is fussy about the casing.Trying the Cellulose soon.
          MES 40 with AMNS
          Tigert Smoker/Grill

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          • #6
            Just as a side note, sheep casings make great smaller diameter sausages, if you are willing to put up with the semi PITA they are to stuff/work with & the awful smell that some of the have
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            • #7
              Originally posted by Fishawn View Post
              Just as a side note, sheep casings make great smaller diameter sausages, if you are willing to put up with the semi PITA they are to stuff/work with & the awful smell that some of the have
              I use the 26-28's, big enuff to slide on a tube bigger than 3/8" so you dont have the stuffing issues. Try looking for ICG casings, best casings you will find. Totally clean, full length, no blow outs, no smell... Best of all, cant beat that snap when you bite into them. (and if you make bangers, i think its a requirement...)

              I use the 26-28's not only for wieners, but for all breakfast sausage and snack stix as well.
              Charbroil SFB
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              MES
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              Little Chief, Big Chief, No Name water smoker
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              Smoked-Meat Certified Sausage Head


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              • #8
                Originally posted by erain View Post
                I use the 26-28's, big enuff to slide on a tube bigger than 3/8" so you dont have the stuffing issues. Try looking for ICG casings, best casings you will find. Totally clean, full length, no blow outs, no smell... Best of all, cant beat that snap when you bite into them. (and if you make bangers, i think its a requirement...)

                I use the 26-28's not only for wieners, but for all breakfast sausage and snack stix as well.
                Good points E! ...... I have only purchased them (sheep) from Cabela's and similar, so it's probably different with good quality casings
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