Homemade Footlong Hotdogs - Best So Far!

[TentHunteR]

Sparky, good to see you posting buddy!

Couple questions cliff.  Way the 152 bath?. Couldn't you just take to 152 in the mak?.

You could, but they have a tendency to dry out if you take them all the way to 152° in the smoker.  The hot water poach keeps them plump.

What would happen if you ran it threw the grinder on fine for a third time?.

I don't think it would make much difference, and you might risk starting to warm the meat. It's better to do the two grinds, then get it back in the fridge to stay cool until ready to stuff.

[Sailor1]

Hog Dang those are a thing of beauty.  I am going to try your recipe out for sure.  I think I will use cellulose casing so I can peel them and get a skinless dog.  I have what I think is a knock your socks off good hot dog chili recipe that would complement those dogs.  I will post the recipe so you can try it out.

Jim

[MoHuka]

Fantastic Cliff..will post my Andouille project this weekend....

[spuds]

BOOKMARKED!!!!!!!!!!!!!!!!!

[Smokerjunky]

HOT DOG - those look fantastic!  I'd like one just as pictured with the chili, onion, and cheese sauce please!  That would go great with an ice cold brew.

[CANNON-MAN]

Great looking batch Cliff. You did a very good job of stuffing. Nice consistent size. This one gets bookmarked.
kc

[muralboy]

those look pretty awesome..

[jjjonz]

I'm a hotdog nut..I would love one of those !!!

[tlg4942]

 Thanks for posting Cliff. I've been wanting to make some and this will be a huge help.

[Big Dawg]

I am not into Charcuterie myself, but WOW ! ! !  Cliff, those dogs look delicious!





BD