www.sausagemaking.org

Semi-frozen blocks of meat ready to chunk up



chunked up ready for the grinder



grinding



meat in the Kirby mixer



spices added



the business end of the mixer



ready to emulsify



sheep cases stuffed and linked



collagen cases stuffed and linked, ready for an overnight fridge nap



finished smoking



on the plate



the recipe

Hot Dogs


2.5 Lbs. Chicken
2.5 Lbs. Pork
2/3 cup milk powder
4 tsp. salt
1 Tbs. special meat binder
2 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Paprika
1 Tbs. white pepper
1 tsp. Prague powder #1
1 tsp. mace
1 ½ tsp. liquid smoke
1 cup ice water

Grind semi frozen meat through a fine plate Keep cold. Add spices and re-grind through a fine plate. In small batches of 1.5 lbs. put in a food processor with two ice cubes, blend until a smooth paste, and repeat until all meat mixture is emulsified.
Place in smoker at 130f for an hour to dry cases, increase to 150 f and apply smoke for 4 hrs., increase to 170 f and smoke until internal of 152 f. rinse with cold water then hang to bloom for and hour then to the fridge to chill out , package or eat.

Scary mixer - but it seems to do the job!

They look spot on mate

I''m a newbie so excuse me if this is a dumb question but why use liquid smoke if your are curing in a smoker?

I like them to be extra smokey, so they get the flavour from the liquid smoke and take on the colour from real smoke.

Hi Big Guy, they look really good and tasty, well done. Pic no.4 reminds me of an old joke over here - what's a camera and a sock have in common - one takes photos and the other takes 5 toes, okay, I'll get my coat !

Ste.