Venison hot dogs - Page 5 - The HuntingPA.com Outdoor Community
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post #41 of 42 (permalink) Old 12-12-2018, 11:48 PM
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Originally Posted by RegularJoe View Post
The emulsification would be the tough part for deer dogs. Anybody make their own got a trick for that? I have seen food processor being used but that would be slow if you were doing much more than 5 lbs at a wack, gotta be a better way?


As far as casings, I'd go with sheep casings for the dogs, hog casings for the Keilbasa, and non-edible casings for the balogna/summer sausage type stuff. That is my preferences.

RJ... I haven't made them yet... but the recipe I'm going to follow they fine grind the venison and pork up first.... Then add your seasonings and run it all through your grinder the second time.. Then remove the grinder blades and put on the stuffer tube.
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post #42 of 42 (permalink) Old 12-13-2018, 08:00 AM
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I double grind my summer sausage and balogna already but the emulsification is a finer grind yet, it will give you the texture common to hot dogs rather than the more course grind common to say a bratwrust which a double grind provides. I saw a youtube video of guys using a champion juicer to emulsify and the meat rolls out like soft serve ice cream, the juicer is over $300 I see, just curious if anyone had a cheaper DIY solution is all. I may still give it a try, not much doesn't get eaten here, I have 3 sons.

Sadly most of my life has been wasted, but the rest I spent hunting, fishing, and trapping...
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