Deer dogs

I found a recipe I liked and got reviews from my wife, S-i-L and M-i-L and felt this was the golden seal. So many approvals, how could anything go wrong. Well, apparently the original guy that had the recipe knew as little about making hotdogs as I did, but just had a good recipe. The problem too much water!! For 5 pounds is called for a cup of water and a cup of ice. I didn’t know any better and wet and sticky is OK for sausages. Boy was I about to learn something.

So, being my normal me, as my daughter says “Go big or go home.” I was so confident I jumped right in and made 20 pounds. I stuffed the casings and the cellulose casings from Walton’s will not twist, you have to tie them, but they are $5 and do 25 pounds. That is when you don’t blow them out over stuffing them. I learned to stuff them with no pressure and let them be semi-wrinkled. They tightened as I tied them. When I stuffed them tight they popped when I tied them, I popped and started cursing, it was a party. 😀

Here is the travesty below with an entire 5 gallon bucket full of watery hot dogs.


I boiled them, which wasn’t the problem. The excess water cooked out to the skins and pulled much of the spices with them. Look close and you can see the water and fat that leaked out. They were spongy and lacking flavor. I knew the recipe was good as I had a hamburger size leftover I fry tested and it was awesome, just leaking water out. So me and the dog are still eating these. She doesn’t complain, but I must suffer in my own failure and not share it with others.

So, This weekend I started again. Dropped all the ice out and use just 1 cup of chilled water per 5 pounds. Below is my pork butt and fat to head the the freezer for 1 hour to get a coarse grind.

Dogs-brats1 (Large)

Then the deer meat was added on top and froze again for an hour and then was ground on the small 1/8″ plate.

Dogs-brats2 (Large)

Below is it coming out of the 1/8″ plate. this was half going to hotdogs and half to beer brats on the next post.

Dogs-brats3 (Large)

The hotdogs being stuffed and about the length they are tied to hang in the smokehouse. The black lne is on them so you don’t eat them with the casing on.

IMG_0716 (Large)

The hot dogs and bologna to head to the smokehouse.

Bologna-deer1 (Large)

Them in the smokehouse. These casings do not like temperature probes and I have had them pop on me. They are small and easy to cook as written below.

Bologna-deer2 (Large)

The smokehouse fire box was warmed up so we settled into a 120° smoking area. Let that run for an hour and then slowly bumped up to 160 – 165 to finish the hotdogs. Ran that for an hour and pulled the hotdogs.

I brought them in and washed the sink and cut the links apart. I pushed and squeezed the hot dogs out of the casings and tossed them on this pan. A little bit of fat leaks out and makes it fairly easy. Nice skinless deer dogs!


After cooled sealed up and sent to the freezer. I gave one pack to my buddy Kevin and he ate them all already and loved them. They are flavored like sausages and don’t even need toppings, if you do not want them.


Here is my edited recipe. Now I will be copying these again next year in larger quantities. One thing I did find out is you do not need to emulsify the meat. After adding the water I just mixed heavily and no one complained about the texture. Maybe a professional would complain, but for my use they are perfect.

Deer dogs recipe



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