MAKIN SOME CHILI DOGS

[reinhard1]

Chili dogs today.  Ground and mixed yesterday and to finish them off today.  These are also popular around here and at deer camp.  I made them before both fresh and smoked.  There is some heat to them but not that much.  The only thing I add to the seasoning is garlic and mustard seeds  [powdered milk always to all my smoked sausage].  This will go good with baked beans at camp as well.  25 pounds.  good luck.

 

 

Here is the mix from yesterday before I put it in the fridge for the seasonings and cure to meld for the night.   More to come........

Edited October 15, 2015 by reinhard1

[DonBo]

Chili dogs AND baked beans in camp at the same time? Better make sure the fans to clear out the air pollution are in fine working order. 

[smurfy]

reinhart.........................I still think you need to adopt me!!!!!!!!!!!!!!!!

[bobberineyes]

Looks and sounds good,  lethal combo for camp lol....if it were me my stand would be the outhouse. ..

[reinhard1]

Here are the rest of the pics of the day.  I have already posted the steps by steps and pics of chili dogs I made another time on my blog www.sausageheavenoutdoors.com.  On that recipe I said that I ground the meat once through the course plate, mixed everything  [seasonings ect] in the mix and then ground the meat once more through the medium plate.  Worked just fine but gave me a finer texture.  I have now been grinding the meat just once through the medium plate and then mixing the seasonings ect.  that would be the only change.  I really like the texture of grinding the meat only once through the medium plate and I have been doing that since on all my sausage.  good luck.

 

 

Getting ready for the cold smoke.

 

 

You can see the darker color of the meat due to the chili dog seasonings.

 

 

Links cooling off after the internal temp of 155 was reached.

 

 

After the cold bath, I let them cool and dry on a rack and then put them back in my meat lugger to be put in the fridge overnight and then to vac pack them the next day.

 

 

Cooked a couple up for some taste samples.  Very good!!!

[smurfy]

WOW!!!!!!! them look awesome!!!!!!!!!!

[Mike89]

oh yes!!

[delcecchi]

I counted something over 50 dogs in that picture.  That's a lot of dogs. 

[RebelSS]

We're all drooling over and staring at those great looking dogs, while Del is counting them....

[delcecchi]

We're all drooling over and staring at those great looking dogs, while Del is counting them....

I try to add a new point of view when possible....

[reinhard1]

   And that was just some of them Del. My "dogs" are the size of brats also.  I used to make them hot dog size but got tired with working with sheep casings.  Besides eating one of these are like eating two hot dogs.  good luck.

[delcecchi]

Sort of like the "moose dogs" my dad used to get made back in the day. 

Moose is better than venison or grass fed beef. 

Is there a "non natural" type casing that would work?  Just wondering. 

Edited October 17, 2015 by delcecchi

[reinhard1]

You could use collagen casings for any of the link type sausage, however they do not link well for they have no memory.  I only use them for beef sticks.  They are edible and used in most store bought sausage also.  There are non edible fibrous casings which I use for summer sausage, salami, and stuff like that as well.  good luck.