How do i smoke these with out having them dry out and shrivel up. I use venison with pork and natural casings. Does the meat have to be ground twice. I haqve had some great dogs but mine suck. Any good recipies?
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Most commercial hot dogs are ground in a large Buffalo Chopper with Ice to create an emulsion, then par-boiled and shocked in an ice bath.
Kind of hard to replicate at home.
www.hitechtrader.com/pics/64018.jpg
Kind of hard to replicate at home.
www.hitechtrader.com/pics/64018.jpg
Not having a buffalo chopper won't keep you from making good stuff. BC's mince stuff up too much for me, you really have to be careful.
For home use you need to look at the recipes your using and figure out why it's happening.
How about posting a recipe and the team can comment. Maybe what you have is close.
Also, how are you smoking them? Hot or cold?
For home use you need to look at the recipes your using and figure out why it's happening.
How about posting a recipe and the team can comment. Maybe what you have is close.
Also, how are you smoking them? Hot or cold?
Thanks for the info. I Hot smoke my dogs and brats with a local locker recipe. I add heat slowly bringing up temp. to the finish inside temp. I only grind my meat one time. When It comes time to eat them they always taste dry.
quote:Originally posted by mrhunter:
they always taste dry.
It's either the recipe, the amount of fat or you're overcooking them hard to tell.