Hot dogs, big dogs, sausage making on a cool fall evening

fatboyz · Post by **fatboyz** » Sun Oct 02, 2016 15:19

Using up the last of my elk meat from last year I made a batch of Hot dogs, some Brats and Some garlic ring. Garlic I just put into the smoker.

the old Hobart still works pretty good!

This is my "tester" she never complains, and keeps the "Riff Raff" out of the sausage shed!

Finished. They made a nice midnight snack withsome of the fresh Sauerkraut that I just finished.

Garlic ring pics to follow!

Post by **redzed** » Sun Oct 02, 2016 16:19

fatboyz wrote:the old Hobart still works pretty good!

It sure does, and if I remember correctly, you wrote at some point that you would like to replace it!? Looks like it works better than my Chinese model. That emulsion really looks perfect, what temp did you take it up to?

Post by **Butterbean** » Sun Oct 02, 2016 16:44

Those look beautiful. What type casing did you use?

fatboyz · Post by **fatboyz** » Sun Oct 02, 2016 17:37

The casings are just a 23 collagen. Sheep casings are expensive and I can't get them big enough locally. I think I just need to not try to fill the cutter too much. I make 4kg in a batch, and I took it to 11c.

Post by **redzed** » Sun Oct 02, 2016 17:55

fatboyz wrote:The casings are just a 23 collagen. Sheep casings are expensive and I can't get them big enough locally. I think I just need to not try to fill the cutter too much. I make 4kg in a batch, and I took it to 11c.

So if you grill them, do you leave the casings on, or can you peel them off easily?

MatterOne · Post by **MatterOne** » Sun Oct 02, 2016 17:55

You're sure keeping busy!

Those are some really good looking dogs you've got there... both of them!

fatboyz · Post by **fatboyz** » Sun Oct 02, 2016 18:30

Red I grill them or boil them with the casing on. They have a nice snap to them. I don't have to peel it off.

fatboyz · Post by **fatboyz** » Sun Oct 02, 2016 19:35

Garlic Ring is done!

Post by **Bob K** » Mon Oct 03, 2016 21:04

Looks Great

Don't you wish any helpers you have were as attentive and as good at clean up (floor) as your dog?

Post by **Butterbean** » Mon Oct 03, 2016 23:15

Beautiful sausages!

fatboyz · Post by **fatboyz** » Tue Oct 04, 2016 01:14

She's the cheapest help, never criticizes, loves everything I make and will do anything for a little piece of sausage. I have to watch her though because my cutter is "eye level" and she tries to lick the outside of the bowl!

Post by **redzed** » Tue Oct 04, 2016 21:30

Hey Don, how about posting the recipe for that garlic ring! A little while ago we had a poster who was looking for a recipe for a garlic coil sausage that he used to buy in Canadian supermarkets. I think I can figure it out but would like to see your version as well. And what was the elk/pork ratio in your sausages?

fatboyz · Post by **fatboyz** » Wed Oct 05, 2016 02:56

I hate to admit it Red but that was a halfords mix called Ukrainian garlic ring. It comes in a package to mix with 18 pounds of meat. You need to add the cure. I use 3 gm/kg. I also add an additional 2 heaping tablespoons of fresh minced garlic. This elk was a very lean young calf shot in the late Jan season so it is extra lean. I added 10% back fat and 10% pork butt. I also add 1.5 kg of my base emulsion. This one is a tad rubbery as the elk was so lean, could have used more back fat and the pork butt was pretty lean too. I made this mostly for my folks. They especially like to eat garlic sausage cold sliced with crackers for lunch and prefer it quite lean.

Post by **redzed** » Wed Oct 05, 2016 13:57

Nothing wrong with using prepared seasoning formulations. And if you find one that you like, why look for something better? I have used mixes from the Sausagemaker and Legg's and found them to be pretty good. The only thing that I did not like was that what I was paying for was mostly salt, and once you start making sausages more often than a couple of times a year, buying individual spices and blending yourself becomes more cost effective. (There's got to be some Scottish blood in me somewhere!

)

3 grams of #1 in 1kg is OK, and being 187.5 ppm is within the 200ppm Canadian limits. However, the American limit is 156pp (2.5g/kg) and in Europe it's 150ppm, but most producers use 120ppm. I also use 120ppm (2g/kg) in my smoked products. Just something for you to think about.

fatboyz · Post by **fatboyz** » Thu Oct 06, 2016 01:17

Thanks Red. The package actually calls for 1.5 TBSP. I actually usually use 2 gm/kg but since they call for a fair bit more I bumped it up to 3. Good to know 2 is enough. I don't like to use anymore of that stuff than required so less is better.
Thanks