To much work for arguably average results. Flavor is so subjective, but the Waltons seasoning is OK, but not what I would choose for a hot dog to taste like. The outer texture was much better, but still a little tough for me. It has a "snap" which some might enjoy. I simply do not have the ability to blend spices to match what flavor I am looking for, and certainly do not have the patience to try and find it.
I will probably try it one more time when it gets cooler, with beef, pork and chicken as the paste, just to give the seasoning one more chance and I will probably try both cellulose and hog casing to give that a fair shake...
But I think I will stick with sausage making and leave the hot dogs to the commercial guys...
And the gray discoloration, that is simply meat that was not exposed long enough to the smoke. I see why they are hung and not laid on a rack. Although I have no idea how the top of a link can take on smoke and change color and the bottom portion that is sitting on the grate and I assume is getting just as much smoke, does not. That is a puzzle to me.
