Trapper John
Well-Known Member
I've been meaning to do this for a while and finally got enough time in a day to make it happen. About four pounds of venison roast and a pound of fatty pork butt ground up and mixed with smoked paprika, garlic powder, onion powder, celery seed, coriander, salt, Cure #1, brown sugar, and black and white pepper. I ignored the sheep casings and stuffed them into hog casings and mixed it until my hands were sore. Typically hotdogs are emulsified but I didn't want to go through the process. I just mixed them about double the time as normal. These lean more towards the texture of a very fine sausage. Steamed in the oven until 140 degrees internal temp then into smoker with pecan smoke until 152.
