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This morning i started two batches (10#) of hot dogs and one of Tequila/lime/jalapeno/teriyaki/moose snack stix. Then I need to package up a couple of pork loins that I have brining to make peameal bacon. The Hot dogs will get smoked tomorrow and the moose stix on sunday pics to follow.

peameal bacon getting coated with corn meal



a few of the 18 pieces ready to vac pac



then I got out my old grinder



pork and chicken chunks ready to grind and make hot dogs



grinding hot dog meats



grinding moose and pork for snack stix



hot dog and snack stix meats ready to add the spices



snack stix stuffed



linked and ready for a fridge nap, they will get smoked Sunday



hot dawgs stuffed



linked and ready for a fridge nap. They will go in my smoker tomorrow.

They look great. Thanks for posting the pics.

You're off to a great start. Can't wait to see the finished goods.

Dam those snack sticks look good, cant wait to learn how to make some of this stuff.

The Hot dogs are done

Up to temp in the smoker



the big chill down



on the grill



on the plate



cross section close up



tomorrow I'll smoke the snack stix

Great stuff Big Guy, Once again thanks for sharing.
Damo

Mustard and onion are perfect. Looks great.

Big Guy........What did you use to emulsify the meat when you made your hot dogs? Would you care to share your recipe? When my wife saw your pics she just has to try it.

Thank-you

to emulsify the mix, I ran it with a couple of ice cubes through my food processor. I had to do it in small batches until all the mince was emulsified

Hot Dogs


2.5 Lbs. Chicken
2.5 Lbs. Pork
2/3 cup milk powder
4 tsp. salt
1 Tbs. special meat binder
2 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Paprika
1 Tbs. white pepper
1 tsp. Prague powder #1
1 tsp. mace
1 ½ tsp. liquid smoke
1 cup ice water

Grind semi frozen meat through a fine plate Keep cold. Add spices and re-grind through a fine plate. In small batches of 1.5 lbs. put in a food processor with two ice cubes, blend until a smooth paste, and repeat until all meat mixture is emulsified. Stuff into sheep cases, link and let rest overnight to meld the spices and set the links. Then into a smoker with the dampers wide open @120-130 F for an hour or so to dry the surface. Once they are dry to the touch increase temp to 140 and apply cherry smoke dampers 50% FOR 3 HRS, INCRESE TEMP TO 150 FOR ANOTHER HOUR AND FINALLY INCREASE TEMP OF SMOKER TO 170 f AND HOLD UNTIL INTERNAL TEMP IS 155.Dang cap lock! once you get to temp remove from smoker and plunge into ice water. once the internal temp is below 110 hang to dry and bloom for a couple of hours at room temps. de-link and eat or package.

Thanks so much Big Guy, I will definitely try those hot dogs.