Chili dogs are pretty popular around this house with the family. Well not everyone. My wife and her mom think they taste good but a little on the spicy side. Well, I think they are just right, but we all have different taste buds when it comes to those red pepper flakes. I did the same thing as last time with them except I had about two tablespoons of mustard seeds left over so I threw them in with the rest of the seasonings.
My "brain box" on my Masterbuilt went out on me right after I started her up. Ordered a new one. So I used the oven. Put the oven on at 225 and pulled each batch when the internal reached 150 or close to it. Gave them a nice cold water bath and put them on my jerky racks to dry. Put them all back in the fridge overnight and vac packed them the next day. Here is what I used--
17 pounds of pork butt
8 pounds of beef chuck
5 cups of cold water
5 cups of powdered milk
1 bag of Curley's Chili Dog mix [enough for 25 pounds]
1 oz of cure one [came with the seasoning mix]
4 big T of diced garlic [used stuff in jar]
2 T mustard seeds
hog casings
Ground the meat through the course plate. Sprinkled the mustard over the mix and the powdered milk. Put the rest of the seasonings and the cure in the water and mixed it well and poured it on the meat. Mixed everything up good. Then ground the mix one more time through the medium plate. Left the meat mix in the fridge overnight. Next day [let my casings set overnight in water, cleaned] stuffed the sausage into links.Put the links on my jerky racks and in the oven they went as stated above. Wrapped some in freezer paper and the rest in the vac packs I had left. Time to order more. Here are some pics Reinhard
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My "brain box" on my Masterbuilt went out on me right after I started her up. Ordered a new one. So I used the oven. Put the oven on at 225 and pulled each batch when the internal reached 150 or close to it. Gave them a nice cold water bath and put them on my jerky racks to dry. Put them all back in the fridge overnight and vac packed them the next day. Here is what I used--
17 pounds of pork butt
8 pounds of beef chuck
5 cups of cold water
5 cups of powdered milk
1 bag of Curley's Chili Dog mix [enough for 25 pounds]
1 oz of cure one [came with the seasoning mix]
4 big T of diced garlic [used stuff in jar]
2 T mustard seeds
hog casings
Ground the meat through the course plate. Sprinkled the mustard over the mix and the powdered milk. Put the rest of the seasonings and the cure in the water and mixed it well and poured it on the meat. Mixed everything up good. Then ground the mix one more time through the medium plate. Left the meat mix in the fridge overnight. Next day [let my casings set overnight in water, cleaned] stuffed the sausage into links.Put the links on my jerky racks and in the oven they went as stated above. Wrapped some in freezer paper and the rest in the vac packs I had left. Time to order more. Here are some pics Reinhard
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