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 Pickled Sausage and Hot Dogs

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DawnT

  • Total Posts: 1286
  • Joined: 11/29/2005
  • Location: South FL
Pickled Sausage and Hot Dogs Mon, 04/25/11 12:55 AM (permalink)
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.
 
#1
    Foodbme

    • Total Posts: 9579
    • Joined: 9/1/2006
    • Location: Gilbert, AZ
    Re:Pickled Sausage and Hot Dogs Mon, 04/25/11 3:29 AM (permalink)
    Are the dogs skinless? If not, it might take a little longer to brine them.
     
    #2
      DawnT

      • Total Posts: 1286
      • Joined: 11/29/2005
      • Location: South FL
      Re:Pickled Sausage and Hot Dogs Mon, 04/25/11 3:46 AM (permalink)
      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.
       
      #3
        Foodbme

        • Total Posts: 9579
        • Joined: 9/1/2006
        • Location: Gilbert, AZ
        Re:Pickled Sausage and Hot Dogs Mon, 04/25/11 4:20 AM (permalink)
        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!
         
        #4
          DawnT

          • Total Posts: 1286
          • Joined: 11/29/2005
          • Location: South FL
          Re:Pickled Sausage and Hot Dogs Fri, 04/29/11 2:14 PM (permalink)
          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.
           
           
           
           
           
           
           
          #5
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