dogs

salmonclubber · BBQ Fan Joined: 16 Jan 2007 Posts: 100 Location: Forks WA

Hello everyone

last Sunday i tried to do some hotdogs using Len Poli's recipe for hotdogs i poached them to cook them and was not very happy with the result the fat melted out of them and they became crumbly
today I tried them again and cooked them in my smoker and they turned out a lot better they are a much nicer looking dog and they taste better i also did a batch of polish dogs using Rytek's recipe for polish sausage they are also great tasting dogs
i used cellulose casings and 70/30 beef and pork mix i used hickory for smoke and the temps where 120 for 1 hour then i added a pan of chips 120 for another hour then up to 140 for an hour then up to 160 for an hour then up to 175 where i finished them when the dogs reached 152 i pulled them and give them a cold water bath and removed the casings

here are some pics

uncooked dogs

hotdogs

polish dogs

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Hell Fire Grill · Posted: May 06 2009 Post subject:

Your dogs look great, perfect smoke color. Did you emulsify the meat? Iv been wanting to make some dogs but havent because I dont have anything to emulsify the meat with yet. Do you think double grinding it will do?

Canadian Bacon · Posted: May 07 2009 Post subject:

Nice looking batch of dogs salmonclubber,Rytek's polish sausage recipe is a good one.
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em21701 · Newbie Joined: 18 Jul 2007 Posts: 84 Location: Warwick, RI

I have never been happy with the hot dogs I have made after boiling them either. I'll have to give smoking them a try.

salmonclubber · BBQ Fan Joined: 16 Jan 2007 Posts: 100 Location: Forks WA

smoker lar · Newbie Joined: 13 Dec 2008 Posts: 33 Location: Mosinee, WI

Salmonclubber, nice looking polish sausage. I been wanting to try some and now got the desire after seeing yours. I have Ryteks book and looked up his receipe. It's the kielbasa one right? Question for ya, what ratio of pork to fat did you use. Rytek just says to use 10lbs boneless pork butt.

Thanks Razz

salmonclubber · BBQ Fan Joined: 16 Jan 2007 Posts: 100 Location: Forks WA

I used 70/30 beef and pork butt i talked with a few people who have tried this recipe and they have tried buffalo and venison 70/30 mix as well as just pork and they liked the sausage
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Happyness is a full smoker