Natural casting hot dogs

Hi Rick.. I assume it is casings you are looking for...

Here is a source.. but I know there are probably tons of them.. you might want to try googling "sausage making"

Try this one tho.. http://tinyurl.com/543hx

The world wide web is full of wieners!

No, but really Sunshack I have some info I could email you if you'd like

Look for Hoffmans or Mier Rands hotdogs and coney's. I've seen them here from time to time.

Natural casings - ugh!

What you really need is a good old Red Hot Dog. Great contrast for mustard.

Here's a link for an example, although these seem to be a bit pricey.

http://mainelobstershop.com/redhotdogs.html

rick,
if it was me i would take geiyersq up on his offer!!!!
and while we are on the subject i am still saving up for my f. dick stuffer!!!!
if you really like toys just hit "q's" link it is a big old candy store!!!!!
jack
ps. i miss good ole chicago hot dogs

go to
www.curleyssausagekitchen.com
He has everything you need to make em' and they are great and inexpensive to make.

Hot dogs! Good only with a good chilli sauce regardless of the casing used. But, there ain't no hot dog with any kind of casing that will come close to a Washington Courthouse Ohio bratwurst.

Went there pheasant hunting for three days once and it seems that the stores and restaurants sell local made bratwurst - ate them two meals a day and took a cooler full home with me. Yea! the cooler was empty and had to be filled with something. We almost bombed out on the pheasant, had a brace of them though that a local restaurant fixed for us. The next time we went through Washington Courthouse we filled two coolers full. I have never been able to duplicate their brats.

smokemullet

mullet,

About every small independent store or butcher shop in Ohio has their own special brats. 'Specially in Western Ohio. Lots of German and Irish immigrants came here to start farms after the finished the Miami- Erie Canal system and its feeder resevoirs.
So what you get is lots of Octoberfests serving brats and beer, and lots of St. Pattys Day cellebrations serving corned beef and beer!
Next time I cruise through W.C., I'll pick up a pack and try them.

Common brat fixing in our area:

2.)Simmer brats in beer till they are done through.
1.) Put on grill to brown or in smoker for more flavor.
3.)sautee onions & peppers in the beer & brat juice mixture.
4.) Slap the brat in a bun and slop the onions & peppers all over. Mustard & ketchup as your taste dictates.

Rick,

I guessing that you meat casings not "castings".
And the "wild-pig-head" place you're thinking of is probably Boars Head sausage company based in NY.
For more info' on making hot dogs. snoop around this site.
http://www.theingredientstore.com/foodpreservation/forum1/preservation.pl

Hope this helps

Joe Ames

Hi.

I have to weigh in on Hot Dogs, because I love them!

If I have my druthers it is Vienna Brand. Hebrew National is pretty good though, with real taste to them and not mushy like most grocery store dogs.

Don't forget the poppyseed buns though, to me it is a real part of a good dog.

Brats, hey, I live in Wisconsin! Great Brats here. Even the local IGA makes their own and they are fantastic. Italian sausage too.
First I brown the brats a bit, then slow simmer mine in beer with onions until the onions caramelize, then add a touch more beer. We are going to try some in the smoker soon.

My Father-in-law used to sell sausages wholesale for some company here in Wisconsin. He loves hot dogs too. He is also a natural casing person. Says the dog has to "snap" for it to be good. I grew up in Northwest Indiana, so Chicago style Vienna dogs are my delight.

BBQ, Hotdogs, and Pizza must be the three most controversial foods that I can think of! And speaking of Pizza, I saw a pulled pork one on the Food Network last night. I want to try that too!

Kate

Kate,

I just read an interesting "factoid" regarding hot dogs.
Frankfurters were/are specifically made in Franfort Germany.
Weiners on the other hand are a Vienna favorite.
In the U.S. "Hot dog covers" them all.

;-)

Joe

Hi Joe,

That is interesting!

On sausages, we have a little hole in the wall butcher near here that uses the left over grindings, all mixed together and then smokes them. Just little snacks in size, but tasty. You never know if they will send smoke out of your ears with the spice or be very mild, so it is a bit of an adventure, good though!

There are so many things that I want to try in the new smoker! Mine still hasn't shipped yet, but they said this week, so it won't be long now. Pretty soon the old ice box smoker is going for a long ride out to the farm's graveyard! It can't be too soon.

Kate

Kate - I am in Park Falls as well - I have spoken to the Super One Grocery, IGA, and the Fifield Grocery about abtaining Packer Cut Beef Brisket and Beef Ribs for smoking - the Fifield Grocery is able to get these items but in pretty large quantities - if you are interested in "going in" on some of these items - check your private messages - i sent you a message on how to get ahold of me or my wife. I do have a source to get brisket for fairly reasonable, but it would be alot less if we can get a few people together and have the Fifield Grocery order it for us. Anyhow - good luck with the smokin

LOL - not abtaining - obtaining

Hi !

I know exactly where you are. Easy one! We go to Manitowish Waters often and LaPorte's IGA has had Baby Back ribs for $3.99 a pound, which I consider a good price. I get spares at SuperOne in PF. I haven't been overwhelmed by Fifield Grocery, except for the sausages. You just don't find real butcher shops with full swinging meat much around here. For pork I usually run to Snow's in Mercer, their pork is always better than anyplace else around here. I am in contact with Upper Lakes Distributing now, getting pricing for the business. We will probably talk to Fifield soon though, so maybe we can do something together? Have to wait and see, but thanks for the offer! When we get the FEC smoker maybe you will want to stop and take a peek? It shipped today!

We will be in touch. Thanks!

Kate

i have been makeing sausage & dogs 4 yrs. most of my casings & spices i get from the sausagemaker in buffalo ny.

www.sausagemaker.com

ph.#1-800-490-8525

they also sell kits to make just about anything you can think of. order catalog you will like it.
hope this helps. jack

Wow - can't wait to try making some of my own sausage and dogs.

Just smoked up a bunch of Hebrew National Kosher Dogs and made a special batch of hot sauce. Kind of an onion chutney type of thing. Came out delicious.

Details here:
http://www.lamaine.com/bbq/hotdogswithmayoandhotsauce.html

I've considered selling boxed sausage ingredients, but never did.

First off. A person should always use the freshest herbs and spices when making sausage and one never knows how long their mail order box sat on the shelf.

Secondly. There are a couple of really good sausage making books out there. All a guy needs to do is invest in one, go to his local spice outlet, follow a recipe on the 1st try, then tweek & perfect it. If he takes good notes he can turn out "his" own recipe everytime. With some one elses boxed recipe it just isnt as rewarding to me.

That said, I admit some folks are just plain good at what they do, and its hard to improve upon. But trying to make it better is why I have so much fun at all of this!

Hey Dave. That looks delicious. And here I thought I was the only person that ate mayo on their hot dogs. And that hot sauce looks awesome as well. Thanks for taking the time to document and share.

bob

Mainely Dave for POPE!