Comments on: Venison Hot Dogs https://wifeofahunter.com/venison-hot-dogs/ Recipes for a Hunter's Wife Sun, 02 Nov 2025 18:17:10 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Robert Beirne https://wifeofahunter.com/venison-hot-dogs/#comment-44582 Sun, 02 Nov 2025 18:17:10 +0000 https://wifeofahunter.com/?p=3657#comment-44582 5 stars
Just made these, but with tender quick and beef fat, to avoid food dye and I had a lot of trimming scraps. Planning on making a batch with the pork fat and then one final small batch with whatever’s leftover. I have some in the smoker and I cooked up some for lunch like a patty and it tastes very much like a good all beef dog.. excellent results so far. I have a vertical smoker, but elected to lay them on racks instead of hanging. Hanging is a hassle. Put a probe fully inserted into a dog in the middle of a middle rack. Got cherry on this first batch.

]]> By: Lizbeth Asel https://wifeofahunter.com/venison-hot-dogs/#comment-19819 Mon, 16 Sep 2024 09:21:35 +0000 https://wifeofahunter.com/?p=3657#comment-19819 5 stars
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]]> By: Sophie May https://wifeofahunter.com/venison-hot-dogs/#comment-5856 Sun, 14 Apr 2024 23:40:11 +0000 https://wifeofahunter.com/?p=3657#comment-5856 In reply to dan.

No sir it’s the other way around. Pink salt #2 is for drying meat and #1 is for cooking.

]]> By: dan https://wifeofahunter.com/venison-hot-dogs/#comment-5657 Tue, 09 Apr 2024 19:35:26 +0000 https://wifeofahunter.com/?p=3657#comment-5657 5 stars
I think #1 cure is for drying meat longer than 2 weeks. #2 cure is for smoking meat.

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