Hotdogs

[NCPaul]

What exactly is the difference between the two? You've had a chance to try both. Oddley thought that the best salaloys were made with "aged" meat.

[BriCan]

What exactly is the difference between the two? You've had a chance to try both. Oddley thought that the best salaloys were made with "aged" meat.

An't got the slightest at the moment, plans in my business change [it seems] every five minutes.

On the board to make tomorrow, today was Landjager and replacement chorizo. Will report on taste/texture as soon as they are done. At present in order of preference - Smokies, European Wieners: lol: Hotdogs them there [commercial ones] never pass these lips.
I tend to only eat what I make or from friends whom I know personally.

As for meat, it is always fresh meat - old meat [aged?] should not be used as it will jeopardise the flavour as well as quality. MHO

[wheels]

As for meat, it is always fresh meat - old meat [aged?] should not be used as it will jeopardise the flavour as well as quality. MHO

Very true - so that they were made with pre-rigor meat:

http://www.fao.org/docrep/003/x6556e/X6556E07.htm

Phil

[BriCan]

What exactly is the difference between the two?.

Will report on taste/texture as soon as they are done.

I finally made the Savaloy's late last night, as soon as I added water to the mix I knew I was in trouble. I rechecked the recipe [twice if not three times but to no avail], then I remembered [wise] words spoken some where on this forum stating that 'you should' mix for at least five minuets if not longer to make things go sticky.

I complied with reasoning and did this for no less than fifteen minuets but alas it did not work

All in all the taste was fine [been a long time since I tasted Polonie], the biggest problem was the texture, it was; -- well words cannot describe

Will be making another batch later in the week doing it my way wiv less water

Film [photos] at nine.

[NCPaul]

For what it's worth, I think they are one of the most difficult sausages to make in terms of technique (I'm still not happy with my results). But they are the most familar sausage to most people, so beginners are often drawn to to the possibility of making them; much like beginning brewers want to make lagers and pilsners. I have faith that you will suceed, after all, WWBCD.

[BriCan]

For what it's worth, I think they are one of the most difficult sausages to make in terms of technique

Are we classing 'hotdog’s within the realm of what I do [European Wieners - Smokes - Beef/Beer Smokes] ?? It's a serious question and not someone trying to take the p**s

Believe it or not they are some of the simplest ones to do --- so long as the simple rules are followed. Again one [homemakers] does not need to do emulsified sausage as the same as the commercial ones, grinding through the fine plate three or four times will achieve [very close] to the same texture.

(I'm still not happy with my results).

We can start another tread if you like ?

But they are the most familiar sausage to most people, so beginners are often drawn to the possibility of making them; much like beginning brewers want to make lagers and pilsners.

We all like to jump in the deep end --- and the ask questions later

I have faith that you will succeed, after all, WWBCD.

I just about fell of the chair reading the last part of that

[BriCan]

As promised - Film [photos] at nine, sorry it's later [10.50]


Lean meat, back fat and bacon trim


Spices

Ready for the cook pot

In the cook pot – probed

Time and temperature

Cooked

Cooked – bad texture

[NCPaul]

Are we classing 'hotdog’s within the realm of what I do [European Wieners - Smokes - Beef/Beer Smokes] ?? It's a serious question and not someone trying to take the p**s

I was absolutely asking the question seriously. I've never had a savaloy but understood them to be similar to hot dogs. Are they different in ingredients, spicing or technique or a combination of these? I'm always willing to learn from people with more experience and knowledge (and I always learn something from your posts).

Quote:
(I'm still not happy with my results).

We can start another tread if you like ?

It would be a short thread - try to smoke on equipment not designed for smoking + losing control of temperature = poor results.

[BriCan]

It would be a short thread - try to smoke on equipment not designed for smoking + losing control of temperature = poor results.

As for being a short thread I would venture that would not be the case. As for trying to smoke without the right equipment try this for size.

About twenty years ago I was up North [around the area of Barkerville] up a logging road on a lake. My brother in law and I had been out early morning fishing [5 am] for trout for breakfast. We [or should I say my brother in law] caught 5 large trout, upon reaching the shore I decided that for a treat I would smoke them. I dug a tunnel into the bank along the water edge [L shape], over the top of the L I put twigs to lay the fish on then covered with a cardboard box from the cabin. Made a smouldering fire at the base of the L and funnelled the smoke into the tunnel.

What I am trying to say is because we do not always have the right equipment should not hinder us in trying/finding a solution to the problem, if we rectify the first the second part should [hopefully] not be a problem.

Are we hot smoking or cold smoking??