a busy weekend planned

a busy weekend planned

Postby Big Guy » Fri Jun 22, 2012 11:14 am

This morning i started two batches (10#) of hot dogs and one of Tequila/lime/jalapeno/teriyaki/moose snack stix. Then I need to package up a couple of pork loins that I have brining to make peameal bacon. The Hot dogs will get smoked tomorrow and the moose stix on sunday pics to follow.
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Postby Big Guy » Fri Jun 22, 2012 10:53 pm

peameal bacon getting coated with corn meal

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a few of the 18 pieces ready to vac pac

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then I got out my old grinder

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pork and chicken chunks ready to grind and make hot dogs

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grinding hot dog meats

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grinding moose and pork for snack stix

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hot dog and snack stix meats ready to add the spices

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snack stix stuffed

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linked and ready for a fridge nap, they will get smoked Sunday

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hot dawgs stuffed

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linked and ready for a fridge nap. They will go in my smoker tomorrow.

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Postby Vindii » Sat Jun 23, 2012 2:27 pm

They look great. Thanks for posting the pics.
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Postby NCPaul » Sat Jun 23, 2012 2:42 pm

You're off to a great start. Can't wait to see the finished goods. :D
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Postby BBQ&BEERS » Sat Jun 23, 2012 7:31 pm

Dam those snack sticks look good, cant wait to learn how to make some of this stuff.
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Postby Big Guy » Sat Jun 23, 2012 10:09 pm

The Hot dogs are done

Up to temp in the smoker

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the big chill down

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on the grill

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on the plate

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cross section close up

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tomorrow I'll smoke the snack stix :D
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Postby Damo the butcherman » Sun Jun 24, 2012 12:58 am

Great stuff Big Guy, Once again thanks for sharing.
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Postby NCPaul » Sun Jun 24, 2012 5:43 pm

Mustard and onion are perfect. Looks great. :D
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Postby tommix » Sun Jun 24, 2012 8:02 pm

Big Guy........What did you use to emulsify the meat when you made your hot dogs? Would you care to share your recipe? When my wife saw your pics she just has to try it.

Thank-you
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Postby Big Guy » Mon Jun 25, 2012 7:35 pm

to emulsify the mix, I ran it with a couple of ice cubes through my food processor. I had to do it in small batches until all the mince was emulsified

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. Stuff into sheep cases, link and let rest overnight to meld the spices and set the links. Then into a smoker with the dampers wide open @120-130 F for an hour or so to dry the surface. Once they are dry to the touch increase temp to 140 and apply cherry smoke dampers 50% FOR 3 HRS, INCRESE TEMP TO 150 FOR ANOTHER HOUR AND FINALLY INCREASE TEMP OF SMOKER TO 170 f AND HOLD UNTIL INTERNAL TEMP IS 155.Dang cap lock! once you get to temp remove from smoker and plunge into ice water. once the internal temp is below 110 hang to dry and bloom for a couple of hours at room temps. de-link and eat or package.
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Postby tommix » Mon Jun 25, 2012 9:24 pm

Thanks so much Big Guy, I will definitely try those hot dogs.
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