venison hotdogs???

[jhoppe20]

Does anybody have any good recipe to make venison hot dogs and how to prepare them as well?

[sammyd95]

sorry no recipe,but my brother had some done about 15 yrs ago or so,and boy the y were GOOD!

[JimT]

I have never heard of anyone doing this. Sounds like they would be awesome though....

[buckfever]

We buy a pack of seasoning from cabelas, fleet farm, or gander mountain and mix to the directions (ask around or try samples to find a recipe you like, meat shops will have good seasoning mixes too). Stuff the casings and smoke them till their internal temp reaches 175. We use an electric smoker with hickory wood chips at a temp of 180. email me if you need more detailed advice.

[mikieb]

just got done making 35 lbs yesterday.... Holy cow it was a lot of work.

I used prepackaged seasonings from "the Sausage Maker, Buffalo NY.

21-22 min sheep casing. and my meat grinder was my stuffer and My oven was my smoke house.

I mixed 80/20 vennison to pork. I wish I could have gotten pork with more fat in it. They turned out to be a bit dry, But you have to take into account their is very little fat.

The ony thing I did differance was to add liquid smoke to the meat while mixing to get the smoke house effect.

I mix the chunks of pork and vennison then run them thru the coarse( 3/8" hole plate) in two batches. Because one batch of 35 lb is too big to work with so I make two 20lb batches.

Then dissolve the cure in a few cups of water. Pour that into the tub.... mix a little, add your spice.... and some water... mix, add more water... mx.... then add more water..... almost 'till it's sloppy then run the batch thur the meat grinder in a medium hole size plate. (like 1/4" holes)

Then change the plate on your mixer to te smallest hole plate you got with the stuffing horn on an get your casing ready to work with.

Then add a little more water to your meat mix because it will start to set up again while your working with the other batch..... then load the top of the meatgrinder and start stuffing...

let them rest over night in the frige....

load them on the oven racks and turn on the convection and set it for 175 deg.

When the inside temp hits 152 deg they are done.... you have to pull them out and spray cold water on them and then let them rest outside to cool (here it's in the 20-30 deg outside)

Cool them down fast as you can.

If you ever wonder why meat prosseors charge so much for making sausage.... just do it your self once and you will know why it cost that much....

Let me know how you do.

Mikie

[GreatWhiteNorth517]

Nice work Mikie. Hey, at least you know what's in your hot dogs!

[jhoppe20]

ok thanks alot guys im going to try and make them and then ill let you know how they turn out THANKS