Hot dog/ franks help!!

Discussion in 'Sausage' started by bratrules, Jul 10, 2010.

  1. bratrules

    bratrules Smoking Fanatic

    I need some help see if some one can point me in the right direction? i want to make all beef franks/hot dogs and i want to know what kind of casing to use is small hog casing better than sheep casing? and if someone can post a link where i can buy the casings at for a good price and maybe and all beef recipe as well.

    thanks
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Last edited: Jul 10, 2010
  3. bratrules

    bratrules Smoking Fanatic

    what size sheep casing?
     
  4. sausage joe

    sausage joe Newbie

    I prefer sheep casings. I just bought some from Butcher & Packer. /www.butcher-packer.com/

    If you are looking for a recipe try one of Kutas recipes.
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Sorry, I just edited my post to make more sense,
     
  6. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Wieners (hot dogs) are on my to do list, in fact I should have already made them, but the last thing I need is a bean plate for my grinder which is stuck in Costa Meas until Aug 19, oh well.

    Here is the recipe I'm planning on using, it's from Rytek's book.

    Ingredients for 10 lbs.

    1 pint ice water

    2 level tsp Prague Powder #1

    4 tbsp paprika

    6 tbsp ground mustard

    1 tsp ground black pepper

    1 tsp ground white pepper

    1 tsp ground celery seeds

    1 tbsp mace (substitute: coriander)

    1 tsp garlic powder

    6 tbsp salt

    2 cups non-fat dry milk

    4 tbsp powdered dextrose

    6 lbs lean beef (chuck)

    4 lbs lean pork (pork butt)

    I'm not going to use the pork butts but instead use all beef for my wieners.

    I hope this helps and I'm looking forward to your Q-view,

    Gene
     
  7. bratrules

    bratrules Smoking Fanatic

    cool thanks for all the info!! i look forward to making them since all the premium franks are so over priced at the market i rather make them my self and besides around here is hard to find a good wiener with a casing. am amazed how people around here (in my side of town) just like to eat crap just cause it cheap. i think if you want to really save money make it yourself!!! instead of eating all these hormones that the corporations that took over the good ol U.S.A are feeding us.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I was going to say that you needed to get the "Bible" of sausage making and curing meat. You will find a ton of pretty recipes for sausage in this book. Nowas far as casing I have used sheep casings you have to be really careful when stuffing them for they are really thin and they break easy.
     
    Last edited: Jul 10, 2010
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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