Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Dry, crumbly hot dogs?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Medusa
    Charter Member
    • Sep 2014
    • 665
    • For those who are about to Cook - WE SALUTE YOU!

      Weber Genesis Silver B - 14 years
      GG's
      Weber OTS
      Vortex
      SnS
      Maverick ET-733 dual 6' probes / Thermo-Pop
      ennoLogic eT650D IR ( -58 to 1202F)
      Weber Rapid Fire Chimney
      Kingsford Blue

    Dry, crumbly hot dogs?

    Hi y'all!

    So #1 and I watched another episode of "Food Court Wars". This couple ground and stuffed their own hot dogs. Name of their restaurant is "Slum Dogz"

    1 recipe was ground beef hot dogs, the other was a mixture of venison / wild rice. Looks like they grilled them on a standard restaurant-grade flat top. (Wonder if they could've used GrillGrates!)

    On two separate selling days, most customers complained that the hot dogs were dry & crumbly, and that they really wouldn't buy these dogs again.

    Just curious, and here's my question: What did these guys do wrong? Bad casings? Also, not sure if they added water to their mixtures before running them through the stuffer.

    Every type of store bought dog / sausage that I cook / grill are generally pretty juicy. I've also bought some $$$ Boarshead beef dogs (with some special casing) and these things just snap & pop juice. (Love my GG's on the gasser)

    Any insight is greatly appreciated, TIA!

    -- Ed
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9928
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Any dry crumbly sausage I end up with is a sausage that is waaaaaaaaay too lean.

    Comment


    • Medusa
      Medusa commented
      Editing a comment
      Thanks JB, that makes sense. I recall that I didn't see a great deal of marbling with the beef, but the venison looked fairly well marbled. Very interesting!

      I grind my own Boston butt for pork sausage, and I understand that 80/20 (meat/fat) ratio is a good thing.

      I've only ground chuckie twice to make burgs (stupid beef prices), but they were "off the chain!"
      Last edited by Medusa; November 28, 2015, 04:15 PM.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Yeah, what sort of venison was it? I've never seen any wild venison with marbling. Any and all fat has been extra-muscular. If they ground it up with rice that might give the appearance of marbling.
      Last edited by Jerod Broussard; November 28, 2015, 04:45 PM.

    • Medusa
      Medusa commented
      Editing a comment
      Sorry, can't answer the ? about the venison, but I think the overall answer lies in the fat content, especially the beef. The venison did appear to be marbled as shown when they cut it up before running it through the grinder. I think they added the rice during the stuffing process.
  • Lost in China
    Charter Member
    • Mar 2015
    • 409
    • Wenzhou, China
    • 22" Weber kettle
      Slow 'N Sear
      Hovergrill
      Maverick 732
      Thermopop

    #3
    Venison is very lean and for this reason is usually mixed 50/50 with pork when making sausages. And even then it can be crumbly. I'm not surprised this is what happened if all they mixed it with was rice. Also, venison isn't mass market so people don't know what it's supposed to taste like, all they know is it doesn't taste like what they're used to.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      We do 60/40 and 70/30 pork:deer.

      I do 50:50 with deer and bacon ends. THAT IS GOOOOD!

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}