www.sausagemaking.org

I am looking for a good hotdog recipe.
also I am not sure which casing to use.
Thanks,
oakley

I do this one;

http://forum.sausagemaking.org/viewtopi ... 9465#29465

But with beef and pork. I use sheep's casings but I don't mind them being slightly curved. For straight hot dogs though you need collagen ones.

Phil

Here's a good bologna recipe i tired last week that was a great bologna, but made as a hot dog I think they were even better;

http://lpoli.50webs.com/index_files/Bologna.pdf

I'm not sure what you're looking for but I got a frank and a weiner recipe that are totally different but both good.
Let us know what you make and how it comes out.....with pic's if ya could

Do this one all the time Just upgrade my recipe journal to comply to reg's

Wieners

Date & Start time: ______________________________ Size: ________ Batch #__________
Made By: __________________________

Meat Block:
50% Boneless picnic 20kg Supplier: ________________________ Date: __________
25% Beef 10kg Supplier: ________________________ Date: __________
25% Belly Trim 10kg Supplier: ________________________ Date: __________

_________ - All equipment to be used is clean – sanitised - and hands washed
_________ - Meat; temperature Degrees C
_________ - All meat cut up and checked for bone – foreign objects – glands etc. @ 4 dg
_________ - Grind picnic, beef with the fine plate once and place in the cutter
_________ - Grind belly trim with fine plate and keep separate

Spice Block: per kg of meat (40kg of meat)
__________ - 22gm curing salt Supplier: ______________________ Batch#__________
__________ - 1gm eraythrobate Supplier: ______________________ Batch#__________

Mix together in a stainless steel bowl

Spice Block: per kg of meat (40kg of meat)
_________ - 2gm white pepper Supplier: ______________________ Batch#__________
_________ - 0.5gm mace Supplier: ______________________ Batch#__________
_________ - 0.5gm nutmeg Supplier: ______________________ Batch#__________
_________ - 0.25gm paprika Supplier: ______________________ Batch#__________
_________ - 1.5gm sugar Supplier: ______________________ Batch#__________

Mix together in a stainless steel bowl

5kg ice

Emulsion - Start time: _____________
________- 20kg picnic, 10kg beef ground with fine plate and placed in cutter
________- Add salt and eraythrobate mix plus about 1/3rd of the ice to the meat and start the cutter on slow then turn
________- Run cutter on high for 30 seconds the add 1/3rd of ice
________- Mix by hand turning to the centre
________- Add ice 1/3rd [ice is added to keep the temperature down]
________- Add Spice Block evenly
________- Stop the cutter and open lid; clean out the inside of lid making sure to get out all meat product
________- Add the belly trim
________- Start the cutter and mix from outside to the centre
________- Once everything is mixed stop the cutter and re-clean the inside of the lid making sure to get out all meat product
________- Close lid and start cutter on slow speed and run for two minutes to get rid of the air
End time: _____________
Stuffing Procedures: Start time: ________
________- Pack into stuffer excluding as much air as possible
________- Stuff into pre-soaked sheep casings 24/26
________- Make the links all the same length [7 inch long]
________- Put 12 single pairs on short sticks no more because they hang to tightly packed and will not take the smoke
End time: _____________
Cooking and Cooling Procedures: Start time: ________
________- Start heating the smoke unit 15 minutes before putting wieners into smokehouse
________- Place wieners into smokehouse and start without smoke for 30 minutes at 135 degrees F
________- After 30 minutes turn on the smoke and continue at 135 degrees F
________- Set temperature to 145 degrees F for one hour and turn the wet bulb on
________- Set internal probe to read 55 degrees C so that you can switch off the smoke generator
________- Set temperature to 175 degrees F for one hour until internal core is 65 C.
________- When finished cooking take out of smokehouse and place in cold water to stop the cooking process and to cool down
________- When cool hang on sticks and give a hot shower to remove wrinkles and to give them there bloom
________- Hang in cutting room and vacuum pack the following day.

End time: _____________
Signature:_____________

Hi Brican

Nice recipe, "Have you done this type of work before?"

Regards Gazza

I use this http://lpoli.50webs.com/index_files/Hot ... Franks.pdf but skip the milk powder and add 100 ml heavy cream per kilo meat instead. Excellent!

kimgary wrote:Hi Brican

Nice recipe, "Have you done this type of work before?"

Go wash your mouth out young man,

i'll av you know I never work; I only play at the game --- besides it's more fun.

I've got "stitch" now from laughing, you not so young, young man

Regards Gazza. wink,wink,nudge,nudge, say no more!!