Decided to make some Dogs this weekend. Didn't get any pics of the ground meat but we have all seen that before. I triple ground the meat trying to get it fine as i could with what I had.
Made an 11lb batch. Also had 2 1/2 pounds of pork left over so i used it to make some Polish sausage as well. All meat was cured prior to grinding.Added high temp cheese to the Dogs.
I used cellulose casings this time. Its the first time I've used them. I'll have to say they worked out really well.
First up was the polish
Lets skip forward to all stuffed up. This is a polish sausage next to the Hot Dogs. The dogs have a darker color to them.
Ready to rest in the fridge.
Ready for smoke.
After about 4 hours smoke.
Poached to an internal temp of 154-158
Cooling down.
Little bloom time.Looking good,smelling great!!
Pic of the Polish sausage.The cellulose casing peels off easily.
Oh yeah!! 91 Dogs and 14 Polish Sausages.
Close up.
The spread.
Was gonna have a weenie roast for the the family but the rain said NO. So we grilled them up. Nice and juicy.
Nothing wrong with a little homemade relish.
The Dogs were great!!! Kids loved them and so did me and the wifey.
I have to thank my wife for helping out with this project and cranking my handle for me :sausage:
Recipe ( I used IdaKrauts recipe and made some personal changes. Here is my version. You can see his here
http://wedlinydomowe.pl/en/viewtopic.ph ... ed+wieners )
Venison 2lbs
Beef chuck 3 lbs
Pork butt 4 lbs
Pork back fat 2 lbs
Total = 11 lbs
Spices
Cure #1 12.0g
Onion powder 9.1g
Garlic powder 15.9g
Sweet paprika 21g
Kosher salt 91g
Mace, ground 4.5g
White pepper 13.6g
Table sugar 32g
Roasted Coriander, ground 9.1g
Mustard, ground 9.1g
Celery salt 3.0g
Marjoram 4.5g
Non-fat dry milk powder 136.2g
Fresh egg whites (4 egg whites)
High temp Cheddar Cheese 2 cups
Ice water 2 cups
Grind almost frozen back fat through 3mm plate followed by venison,beef and pork. Mix all dry spices into meat paste well and then run through 3mm plate a second time (or feel free to spend the time with the food processor and emulsify). After 2nd grinding, add ice water and incorporate well until nice and sticky. Stuff and rest over night in fridge. Hang sausages in smoker at 140 for 1 to 2 hours till dry then smoke for 4 hours with hickory slowly bumping up temp to 165. Then poach in water at 167 degrees till internal sausage temp is 154-158 degrees. Cool in a cold water bath and let hang at room temp for about 1 hour. Store.
Thanks for sharing your recipe Idakraut. Dogs are awesome.
Metal Man.
I´m a bit curious because I really like a Rzezowska but even in Poland nowadays it is not likely to be found an average butchers shop. It´s simply considered "too expensive" and average customers who wants something meaty seems to be satisfied with Myśliwska (Hunters sausage) or Jałowcowa (Juniper Sausage).
He must be a heck of a guy to hang around eh? 
