Homemade Hot dogs, caseless

[betarhoalphadelta]

That sounds like a GREAT idea. I've got an immersion cooker, I'll try that next make. I don't see why they would need to go into vac bags since that cellulose casing would function as the bag. I did consider putting them in the oven, but the suggested temps are pretty low at first, and I do like having an excuse to fire up the smoker (smoking homemade gouda this weekend in there )

Only reason I'd consider vacuum bags is the concern if one of the casings was punctured or ripped in some way. I'd hate to have a bunch of hot dog water in my sous vide circulator.

 

[passedpawn]

Made another batch of these. This time I went with 5# pork (boston butt), 3# lean beef, no additional fat (he pork is fairly fatty).

I'm doing the water bath cook with my immersion cooker, the excellent suggestion by bwarbiany. More later...

 

[passedpawn]

They look different than last time, probably because of the amt of pork in there. They remind me of the weisswurst (white sausage) I've made before. The skin didn't really form the same way on the others.... it's a little crinkly and definitely white. I probably put too much pork in them this time. It's also possible that the hot water cook method was the difference, but I don't think so.

I fried one up and it tastes about the same as before I think, so it's just an aesthetic thing. They taste really good.

 

[Jayjay1976]

I forgot about this thread and wasted so much shelter-in-place time doing other things. Dammit I could have learned sausage making by now!

 

[passedpawn]

I forgot about this thread and wasted so much shelter-in-place time doing other things. Dammit I could have learned sausage making by now!

Good god man. You've got to better organize your world. Calamity is the perfect time to hone skills. Why, I have perfected origami of flying prehistorical creatures, learned to suture squirrels, and can now juggle bowling pins - thank you coronavirus!

 

[bracconiere]

damn, i just scanned this thread...i could gross everyone out and post pics of my vital wheat gluten/minced bean sausages...their actually pretty good though, lol


edit: i didn't even realize this got posted, i broke the website with it......

 

[saltyl]

I'm just starting to make hot dogs with cellulose casings; I don't have any way to smoke them-is there any way I can steam/poach or whatever without smoking. I have been looking online all day and every single one says smoker until temp is~160 F.

 

[passedpawn]

I'm just starting to make hot dogs with cellulose casings; I don't have any way to smoke them-is there any way I can steam/poach or whatever without smoking. I have been looking online all day and every single one says smoker until temp is~160 F.

Just put them in the oven. No smoke gets through those cellulose casings.

 

[BrewZer]

At the risk of being accused of thread necromancy, has anyone pickled their homemade wieners?
(thanks, @bracconiere , for alerting me to this thread!)

 

[passedpawn]

At the risk of being accused of thread necromancy, has anyone pickled their homemade wieners?
(thanks, @bracconiere , for alerting me to this thread!)

 

[passedpawn]

At the risk of being accused of thread necromancy, has anyone pickled their homemade wieners?
(thanks, @bracconiere , for alerting me to this thread!)

You need this thread.

https://www.homebrewtalk.com/threads/penrose-hot-sausage-recipe.289223/

 

[Jayjay1976]

I'm finally all set up now for my first frisky foray into total weinertude, so hold onto your brioche, here it comes all sauced up but then again also totally dry....

Meat grinder - check
Sausage stuffer - check
Pellet grill - check
Bad attitude and respectable mustard inventory - check
Holy Hotdogs, my favorite food is about to be part of my homebrew arsenal.

Now I just need friends...

Hello, you seem nice!
Want to hang out in my garage and talk non-stop about brewing beer and sausage making?
Wow, that was actually a three-year barley wine, but okay, go ahead and chug it.
Okay cool, here borrow my leaf blower, see you in 7 months.....

J/K both my neighbors are far cooler than this, but yousguys know what I mean, the struggle is real...

 

[passedpawn]

I'm finally all set up now for my first frisky foray into total weinertude, so hold onto your brioche, here it comes all sauced up but then again also totally dry....

Meat grinder - check
Sausage stuffer - check
Pellet grill - check
Bad attitude and respectable mustard inventory - check
Holy Hotdogs, my favorite food is about to be part of my homebrew arsenal.

Now I just need friends...

Hello, you seem nice!
Want to hang out in my garage and talk non-stop about brewing beer and sausage making?
Wow, that was actually a three-year barley wine, but okay, go ahead and chug it.
Okay cool, here borrow my leaf blower, see you in 7 months.....

J/K both my neighbors are far cooler than this, but yousguys know what I mean, the struggle is real...

You loser.

I'll be right over...

 

[Jayjay1976]

From what I'm reading on Walton's website, the max temp for cellulose casings is 180f, my smoker only goes down to 200f. How risky might it be to try it out anyway? I'm wondering if, since cellulose is a natural polymer, it won't break down into something toxic if I use it above 180f?

 

[passedpawn]

From what I'm reading on Walton's website, the max temp for cellulose casings is 180f, my smoker only goes down to 200f. How risky might it be to try it out anyway? I'm wondering if, since cellulose is a natural polymer, it won't break down into something toxic if I use it above 180f?

Do a test smoke with an empty piece of casing first. Maybe stick a real hot dog in there. I would not be concerned with toxicity, but instead whether it falls apart.