Thanks inthepitt.
Queball,
I did 2 grinds, refreeze, then 2 more. Most likely could have done all four without the meat getting too warm, but it gave me time to cleanup, make a drink, etc in between. This recipe was out of a book called Olympia provisions. I use several books. My hot links were from a book called in the charcuterie, and I make polish sausages basically using Ryan farrs recipe with a few changes. Depending what's in the slurry, I could take or leave. I do hope mine have that smooth hotdog texture, but I'm not sure what to expect. I used all pork here. I know many people think all beef hot dogs are superior. I think they are too overpowering. I like toppings on my dogs, and I figured out awhile back that I prefer the good old cheapo eckrich dogs over the more expensive beef dogs. The flavors just seems to balance better to me when I make a Coney, Chicago, etc. The big red blob is a paste of garlic and about 7 others things, and there is some milk powder there too. I'll post the whole recipe in one of the sections if they turn out well. As far as stuffing, yes. Just run them off in coils, and twist off. These are not as strong as the hog casings, so I did have a few blowouts which are annoying.
Kristen, the only thing holding me back was the casings. Once I had the smaller ones in hand I just needed to find the first recipe I was going to try. I know some people make them in hog casing, but that's a little too much dog for me. I have a suspicion that these may end up being a tad too garlicky. I will find out later.
Author
Topic: Show Us What You Are Cooking This Weekend (Read 2355 times)