Hot dogs and cocktail smokies

Discussion in 'Sausage' started by boykjo, Feb 16, 2016.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Its been a while since I made something so I ordered 10 lbs of back fat from my local pork outlet and put it to some good use. Got these  2 butts on sale for 1.29.


    My kind of Flavor flave...lol




    Separated the skin from a slab.... good looking stuff. Going to save the skin for some cracklin goodness later



    Grinder loaded and and ready to go. I separated the fat from the lean and was low on fat....Had to add 3 lbs of fat back to get a 30% fat content


    The fat back added


    did a triple grind



    snuck out 2 lbs on the first grind for some breakfast sausage


    casings soaked for a day..... Their looking good. Don't know whats up with this new package from B&P. I found several short pieces and found pin holes as I was stuffing. had a few blow outs too. Not typical from B&P casings.....


    loaded on the tube. Nice and wet


    I used Len poli's hot dog recipe with a little jarred garlic added for the smokies... Came out better than his smokies recipe IMHO


    All tied up and ready for the smoker


    Hot dog seasoning all mixed up. Added some soy protein concentrate into the mixes. It changes the sausage texture to a commercial grade IMO.... Not using it they will be denser......


    Dogs and smokies all ready to hang in the smoker. Its a little windy today so they will hang in the smoker to form the pellicle and then a 2 hr cold smoke.



    Hung in the smoker to form the pellicle


    2hrs cold smoke.. Starting to take on some color



    Out of the smoker at 140 IT and ready for a par boil




    180 degree Parboil to 160 IT... Smokies


    Wienies


    Into a cold water bath then trimmed all the strings. It was time consuming with all the tying but worth the effort



    I tried a smokie and it had good texture and flavor with the added fat back and soy protein Isolate. I recommend Len's hot dog recipe with the added jarred garlic. I added about 1 clove's worth to the mix chopped fine in a small food processor...  Will go good with some of Jeff's BBQ sauce....

    Hot dogs are heading to the North Florida gathering.. gatta stock up for the trip....

    Unfortunately I'm on my low carb diet since Jan 8 and cant have bread till Saturday so no hot dog tasting for me. I have to be strong.. I lost 25 lbs since then.....

    As always thanks for looking and hope you enjoyed the ride

    Happy smoking

    Boykjo
     
  2. whistech

    whistech Smoking Fanatic SMF Premier Member

    Boykjo, those look delicious and I know they are out of this world good!     And now since I'm new to sausage making and follow all of your posts and techniques, I have a few questions:

    1.  What size casing did you use?    Sheep or Hog?

    2.  How much soy protein did you use?

    3.  Do you leave the casings underfilled with the meat mixture before twisting and tying with a string.    

    4.  After smoking, poaching, and cool down, do you just cut the casing between the string and the sausage?

    Thank you for posting and sharing your vast knowledge with a newbie.    I really enjoy your and learn from each one.
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great smoke!

    POINTS!
     
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Great dogs and Smokies!

     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks great.

    Congratulations on the weight loss. I am on the gaining diet.
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks Arlie............[​IMG]
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOW Joe!

    Both the smokies & the dogs look excellent.

    They are all so uniform in size. The last dogs I did I got them pretty close, but yours look perfect!

    Nice job!!

    POINTS!!

    Al
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great Job Joe,, always like your fine work,,,You make it look yummylishis 

    POINTS!!!

    A full smoker is a happy smoker and you must be happy [​IMG]

    DS
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is some fantastic work Joe thanks for sharing, points

    Richie
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Great job on the smokies and dogs. I really like your smoker set-up because you can get to everything easily with that big lid open. I'm going to have to try making some hot dogs as I have never done a emulsified sausage. Probably be hollerin at ya for advice too..

    HT
     
  12. whistech

    whistech Smoking Fanatic SMF Premier Member

    Boykjo, thank you so much for taking the time to answer my questions, I really appreciate it.     Again, the sausage looks great and I will try it in the near future.
     
  13. b-one

    b-one Smoking Guru OTBS Member

    Congrats on cutting the weight! Dogs and smokies look great! Other then being lazy the best reason to not make sausage for me is I would eat it all same goes for not making a fattie,my diet is bad enough!:biggrin:
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks like you nailed it again Joe, I know I could eat more then a few of those dogs.
    Which of Len Poli's recipe did you use, he's got a bunch.
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks Dan. I used the garlic franks recipe.  I just replaced the powdered garlic with the the jarred... I ate one yesterday and the were pretty dang good......The best hot dog Ive made so far as for taste and texture. The added fatback at 30%, the triple grind through the 4mm plate and the soy protein isolate really made these dogs have a meaty texture and they came with a nice soft snap when you bit into it........ I'll post up a open shot of them today....Going to treat myself to an extra day off  my diet.....been doing pretty good.... its a no carb/sugars 12 day on 2 day off diet. I can eat carbs and starches every other sat and sun.....I miss my coffee with sugar.. having a nice cup of joe this morning.......[​IMG]  

    Thanks everyone for the compliments............[​IMG]
     
    Last edited: Feb 19, 2016
  16. brud

    brud Meat Mopper

    Thanks for the thread. I am preparing for doing Bologna and hotdogs for thi first time.
    Again thanks for the pics and tutorial.
     
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Joe, You are the sausage king ![​IMG]
     
  18. Fantastic Post, Love the pics  Nice Job !!!  [​IMG]    

    Gary
     
  19. brud

    brud Meat Mopper

    Where did you get soy protein ? Can powdered milk be substituted or something else?
     
  20. Thanks for the Q-view.  You did an amazing job and it makes me what to try some hot dogs for the first time.  Congrats on losing the weigh too.  I can lose it, but keeping it off is the problem lol

    [​IMG]  
     

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