I started with some angus sirloin and a bit of pork shoulder and double ground it, mixed seasonings and spices, stuffed it into collagen casings, and then onto my now improvised cold smoker for 6 or so hours with oak and cherry woods. Yellow CARDI dry chiles were used for a good burn. The onion and buttermilk were not used, it was originally going to have onion rings as well but I wasn't confident they would fit
hotdog 001 by potawie, on Flickr
june 19 2011 007 by potawie, on Flickr
Now the collagen casing is removed then wrapped in peppercorn bacon with some cheese. I had to tighten up the bacon a bit and cook it some more
june 19 2011 010 by potawie, on Flickr
Now the whole thing is battered with a locally popular premixed batter (Darryl Cronzy's) Great stuff
june 19 2011 011 by potawie, on Flickr
Thrown in the turkey fryer. Damn I should have taken a pic while frying
june 19 2011 012 by potawie, on Flickr
Finally I got a pic with the right amount of change
hotdog2 001 by potawie, on Flickr
hotdog 001 by potawie, on Flickr
june 19 2011 007 by potawie, on Flickr
Now the collagen casing is removed then wrapped in peppercorn bacon with some cheese. I had to tighten up the bacon a bit and cook it some more
june 19 2011 010 by potawie, on Flickr
Now the whole thing is battered with a locally popular premixed batter (Darryl Cronzy's) Great stuff
june 19 2011 011 by potawie, on Flickr
Thrown in the turkey fryer. Damn I should have taken a pic while frying
june 19 2011 012 by potawie, on Flickr
Finally I got a pic with the right amount of change
hotdog2 001 by potawie, on Flickr
