Homemade Hot Dogs and Breakfast Sausage

[seakuv]

Bout to throw down

I love it, the boy has his priorities figured out - one hand for food and the other for work. He's going to do fine!

 

[toys4dlr]

looks good, when I had my buffalo chopper I made a batch of hot dogs. They were good, but I think I like them with a little texture instead of completely emulsified. Did you add some Cure #1, so they look like hot dogs??

I make a maple sage chicken sausage that my family enjoys. I did stuff them in lamb casings and it is a pain. I sous vide the last batch of links, so they became a heat and go breakfast sausage.

 

[Jason TQ]

A stand mixer with a paddle attachment works well for that job if you have one of those. Holds more than most food processors too.

I read about that and wife has a boss 6qt kitchenaid I thought about using. Will probably do that next time.

 

[Titch]

I read about that and wife has a boss 6qt kitchenaid I thought about using. Will probably do that next time.

Paddle Mixer works well,:thumb: great post mate

 

[dufftj]

Great lookin sausages Jason!
If I was guessin id think you were from Texas.....
Everything is bigger there
Wienerbrats
Love it

 

[pcchris]

Next time you get the sausage n hotdog itch...Videos and equipment recommendations please...

 

[Jason TQ]

Next time you get the sausage n hotdog itch...Videos and equipment recommendations please...

Most any grinder & stuffer you can find at a Cabela's/Bass Pro/Academy work great. Just depends on how much sausage you are making.

Something like this grinder will chew through a good amount of meat
https://www.basspro.com/shop/en/cabelas-heavy-duty-meat-grinder

And a piston stuffer makes all the difference when stuffing vs stuffing via a grinder. Size again is all up to how much you will do. I got a 15lb stuffer because I do larger batches, but it will also stuff 5lbs of meat with little left in the bottom at the end.

I stumbled upon a crazy deal on a #32 grinder or else I'd have something in the #12 range.

 

[qnbiker]

Love seeing the pictures of your adventures! I cringed when I saw that little hand in the feed area of your grinder (looked like you were trying to get some extra flavor), but otherwise great pictures. I'm not as ambitious as you. When I was hunting, I'd make venison sausage and ground venison with prime beef fat, but I'll not be making my own hot dogs.

 

[sthamm]

Fun thread! Looking forward to the next installment.

 

[Jason TQ]

Smoker parked outside ready to be lit this afternoon.

 

[CharcoalCowboy]

Great pics thanks for sharing Jason! I have done a lot of sausage but never thought about doing hot dogs. May have to give it a try

 

[Jason TQ]

Starting. Oddly I've never used my hanging rods until today. Temp around 120-150. Probably let it ride there for a few hours and bump to finish

 

[Jason TQ]

1hr in

 

[Jason TQ]

Bourbon, xmas vacation and the fam

 

[BuffettFan]

Looks like a great afternoon!

 

[tom b]

Your living large Jason

 

[Jason TQ]

Done

 

[toys4dlr]

That answers the question of a cure #1 use, great color. Did you run the fire through the main chamber and then vent through the cabinet??

I have to admit that I have been neglecting my shirley lately, if I smoke sausage I use the FEC 100. Just for the easy of it.

 

[Jason TQ]

That answers the question of a cure #1 use, great color. Did you run the fire through the main chamber and then vent through the cabinet??

I have to admit that I have been neglecting my shirley lately, if I smoke sausage I use the FEC 100. Just for the easy of it.

Ya cure #1 in these. And I did run through the main and into the warmer. I'd occasionally open the damper from firebox to the warmer to play around and at the end to raise temps to finish.

 

[Czarbecue]

Damn, it was in the 40s all day. You get that much heat from the Shirley to hang out in the garage?