This topic contains 5 replies, has 4 voices, and was last updated by 
Crow Bar 8 months, 3 weeks ago.
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Gave making hot dogs a go again.
First time they came out . . . meh.
This time they were so much better!
Like, dang good!Unfortunately, they did not have sheep casings, so I had to use hog casings.
Supposed to be hot smoked, but that would of taken me till nearly ten at night, so I slow roasted them in the oven at 200.
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Mustard in the mix?
Thats one thing a lot of people miss.
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Yum…..good skill to have!!
OldMtWoman
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Crow bar they look good. I will have to give that a try… And yes mustard would be great with them.. You know mustard does not have to be refridgerated. We keep ours in kitchen cabnet with no issues and it last way past its dates.
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Not on them, some dry mustard in the ground meat, it mellows in the mix but really helps out the flavor.
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Dry mustard 10g.
Then I threw in 4g of Dijon mustard too.
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