www.sausagemaking.org

i am looking for a good hot dog recipe can anyone help me out

Oakley

See http://forum.sausagemaking.org/viewtopic.php?t=4650&highlight=hot+dog

It's also worth searching the site for wiener (sp?) or frankfurter.

Len Poli also has a few:

http://home.pacbell.net/lpoli/

Phil

thanks for your help i am going to try a coule of diffrent recipes today

Oakley

I made Big Guy's recipe today using half beef/pork instead of chicken/pork.

I modified it slightly for our tastes - half the garlic but twice the onion, I also added a tiny bit of oregano. I left the smoke powder out and smoked them over oak for ¾ hour before cooking in water - they were great but next time I'll just fully cook them in the smoker, I think?

They're great!! When I get some chicken I'll certainly do his original recipe.

I have both Big Guy's and my adaption converted to gms if anyone this side of the pond wants them.

Phil

i dont have prage cure 1 could i substatute insta cure 2
i am trying a recipe today from the book charutiere and subing fillet steak trim for beef rib meat and see how that goes i have so much fillet trim the staff are fed up with meat balls or bolagnais or lasagne all the want is chicken and chips for staff dinner
i have done a couple of recipes from the charcuteri book the method is good but the recipes are wrong i did the mortadella and i had a background taste of milk powder the peperoni was not quit right either .
i have since perfected both and they are on the menu at the moment ..

i dont have prage cure 1 could i substatute insta cure 2

Personally, I wouldn't, Instacure #2 contains Nitrate which is slow release - it's more for air dried, longer term, stuff.

How about the recipes for the Mortadella and Peperoni - are you willing to share them with us - maybe on a new thread?

Phil

cure #1 has 6.25% sodium nitrite, cure #2 has 6.25% sodium nitrite, & 4% sodium nitrate. I would not mix use myself.

oakley wrote:i dont have prage cure 1 could i substatute insta cure 2