Something satisfying about making corndogs with hotdogs I made myself.
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RE: My first attempt at hot dogs
In the ice bath
Casings stripped and drying
Pulled 2 from sous vide and strait onto buns
Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.
My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor.
Salami - 1st attempt
My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.
Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
Ground pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozen
Mixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.
Kielbasa - 1st Attempt
Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casings
Ground 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutes
Late last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
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RE: Smoker humidty idea????
Have you seen the Anova Precision Oven? A new counter top combi oven with steam injection and humidity control. So obviously it won’t smoke and is only about half the size of a small smoker but it is the idea of humidity control that has me curious.
RE: Kielbasa - 1st Attempt
Grimpuppy I would stay to the smoke schedule as is to about 135 to 140 then into the water
The plan was to finish in water, but it didn’t hit 135 till midnight, so I decided to go to bed instead of pulling and setting up the sous vide.