Thank you for making a skinless hot dog!!!!! I REALLY am excited to try my hand in making my own pork dogs and sausage. Since I have several abdominal surgeries, I cannot eat sausages with thick casings, my Dr. Warned me that because of my issues it may have be hazardous to my health. 5:58 ❤your humor 😅 when you were doing the mixing!
Excellent video, John! I've said for years that every serious sausage-maker should make hot dogs at least once, if only just to appreciate the effort that goes into making them well. Your dogs looked delicious!
Thanks friend. A big difference is probably that I smoked these for quite a bit longer than the average store-bought hot dogs would be smoked. With the cured meat, it develops that red color the longer it smokes.
I've been making sausage and hot dogs for a couple years now. I generally prefer the natural casing but have been thinking of trying the caseless method. Thanks for showing that. I especially like the string linking method. Would that work with sheep skin casings as well? I struggle a bit when stuffing those and then trying to go back and twist link the whole length. Seems like I always bust one or two - and it's a pain. Anyway, thanks for the content!
The string method would surely work for sheep casings. But I'll mention when I'm using natural casings, I always use my fingers to "squish" the meat away from where I'm about to twist. If you just try to twist "through" the meat, you're bound to get some blowouts.
Great video. I am a new subscriber and I became so after watching "Making Hot Dogs from Scratch - How to Make Natural Casing Hot Dogs at Home:. The older video did not emulsify the meat as you did on this, which you pointed out you did not want to do. Also you water cooked the sausages on the older video and on this one you smoked the dogs. My dilemma is which procedure should I use for a good dog. Most channels on hotdogs do the totally emulsified procedure but I like your older video which you did not do this. Can you tell us which method actually produces a better hotdog Also is smoking necessary? I am not new to sausage making, just to hotdog making. Cheers.
Thanks for the comment. Generally speaking, I recommend doing the emulsification step. The texture will be more familiar as that of a hot dog. Smoking isn't required, but improves it in my opinion.
It would work great, but you'd need to incorporate some fat into it. Either beef fat or pork fat would be good. But ya definitely need to add some fat since venison is so lean.
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Great Lakes Country, cool video keep up the amazing content
Thank you for making a skinless hot dog!!!!! I REALLY am excited to try my hand in making my own pork dogs and sausage. Since I have several abdominal surgeries, I cannot eat sausages with thick casings, my Dr. Warned me that because of my issues it may have be hazardous to my health.
5:58
❤your humor 😅 when you were doing the mixing!
Thanks friend, I'm glad you found the videos to be useful and entertaining!
Great video, spicy brown mustard and onions, thats money 💰👍🏼🇺🇸
Excellent video, John! I've said for years that every serious sausage-maker should make hot dogs at least once, if only just to appreciate the effort that goes into making them well. Your dogs looked delicious!
Thanks David, I appreciate it!
Great video!
Love your videos, keep 'em coming.
Thank you John, I shall!
looks great !!!! wish you were my neighbor.
Tasty looking dogs.
This was great! 👍🏽
Glad you enjoyed it!
Those hot dogs look so good! I've been wanting to try making my own hot dogs as a healthier alternative to store bought
Thanks. They're definitely worth doing.
Great video!❤
Thanks!
Your hot dogs do not look like any hot dogs I have seen, Yours look 1000 times more appealing!
Thanks friend. A big difference is probably that I smoked these for quite a bit longer than the average store-bought hot dogs would be smoked. With the cured meat, it develops that red color the longer it smokes.
@@GreatLakesPrepping True, when I smoke my briskets they are nice deep red.. A black brisket is BAD!
I've been making sausage and hot dogs for a couple years now. I generally prefer the natural casing but have been thinking of trying the caseless method. Thanks for showing that. I especially like the string linking method. Would that work with sheep skin casings as well? I struggle a bit when stuffing those and then trying to go back and twist link the whole length. Seems like I always bust one or two - and it's a pain. Anyway, thanks for the content!
The string method would surely work for sheep casings. But I'll mention when I'm using natural casings, I always use my fingers to "squish" the meat away from where I'm about to twist. If you just try to twist "through" the meat, you're bound to get some blowouts.
Great video. I am a new subscriber and I became so after watching "Making Hot Dogs from Scratch - How to Make Natural Casing Hot Dogs at Home:. The older video did not emulsify the meat as you did on this, which you pointed out you did not want to do. Also you water cooked the sausages on the older video and on this one you smoked the dogs. My dilemma is which procedure should I use for a good dog. Most channels on hotdogs do the totally emulsified procedure but I like your older video which you did not do this. Can you tell us which method actually produces a better hotdog Also is smoking necessary? I am not new to sausage making, just to hotdog making. Cheers.
Thanks for the comment. Generally speaking, I recommend doing the emulsification step. The texture will be more familiar as that of a hot dog. Smoking isn't required, but improves it in my opinion.
I wish I were a Great Lakes Country wiener!!! 1970’s humor!
Wiener time!
How would venison work with this recipe?
It would work great, but you'd need to incorporate some fat into it. Either beef fat or pork fat would be good. But ya definitely need to add some fat since venison is so lean.
Ok thank you
Interesting but my hot dog has to have a strong sharp snap. The skinless ones are mushy.