Pickled Sausage and Hot Dogs

Re:Pickled Sausage and Hot Dogs (DawnT)

Fri, 29 Apr 2011 14:14:25 GMT

Preliminary results for the above. I also made up two others with packaged beef hot dogs and sausages.

Pork/chicken dogs in above brine
Pork/chicken dogs in same brine with pickling spice added
All beef packaged hot dogs 10/1 ?
Hillshire packaged smoked sausages 6/1

Five days in. Final check is 2 weeks when the pickling should be about settled.

The chicken/pork dogs barely have taken in any taste. The pickling spice addition is ok in taste, but rather unremarkable for dogs.
The beef dogs have taken in quite a bit of flavor, but are quite dense and rubbery
The Hillshire sausages seem to have the best texture, taste, and pickle absorbtion thus far.

There has to be a better dog with probably a higher fat content which is what's taking in the taste. The sausages are winners here.

Re:Pickled Sausage and Hot Dogs (Foodbme)

Mon, 25 Apr 2011 04:20:01 GMT

DawnT

Cheap and skinless. These certainly qualify as cheap, formed, peaks,lips and every other orifice or waste meat beyond a cluck or a squeel. From what I understand these type of hot dogs will uptake a brine much better then an all beef frank and are great for proofing. Whatever come of this, I'd like it to transate to 4/1 type skinless bun sausages.

Put a Jar on the Bar! The more you drink, the better they will taste!

Re:Pickled Sausage and Hot Dogs (DawnT)

Mon, 25 Apr 2011 03:46:11 GMT

Cheap and skinless. These certainly qualify as cheap, formed, peaks,lips and every other orifice or waste meat beyond a cluck or a squeel. From what I understand these type of hot dogs will uptake a brine much better then an all beef frank and are great for proofing. Whatever come of this, I'd like it to transate to 4/1 type skinless bun sausages.

Re:Pickled Sausage and Hot Dogs (Foodbme)

Mon, 25 Apr 2011 03:29:24 GMT

Are the dogs skinless? If not, it might take a little longer to brine them.

Pickled Sausage and Hot Dogs (DawnT)

Mon, 25 Apr 2011 00:55:03 GMT

I recived a gift of a brick of 6/1 chicken and pork hot dogs today. We don't normally eat these kind of hot dogs and I figured this would be a good time to test some pickling brines that I'd like to try on sausages and get an idea what direction in the taste that I want to go and vinegar/water concentration. I started with a basic brine that I used last year for eggs and made up 3 1Q batches with the basic brine, red pepper flakes and another with red pepper flakes and pickling spice. All have a some peppercorns in the bottles. Brines went in warm after boiling and cooling down and in the fridge. Dogs cut in half.

Film at the 28th I guess.