How to Make Hot Dogs at Home (with a BONUS Archery Challenge!) | By The Bearded Butchers!

Alright, welcome to today's video. In today's video, we'll take venison trimmings and turn them into a traditional summer favorite. And that's hot

dogs

again, very similar to summer sausages. There are some advanced techniques here, but we will give you the knowledge along with the tools we have here to know your

make

r, you will get a delicious and tasty hot dog. Now in this case, we use venison along with pork fat. We know that fat is flavor and we will tell you and teach you how to marry these two so that you get that delicious, juicy hot dog hot dog.

One of the things that really

make

s them so special and even makes them a hot dog is that they are ground very finely or the meat particles are reduced to really you can't even feel them when you bite into them. It is very difficult to do it without the use of a bowl cutter, i.e. a bolt cutter where you actually emulsify the meat; however, when using the chopper, a technique that includes the use of ice. We'll grind them to a nice smooth texture, then we'll put them in our blender, blend them to get that protein extraction, and then we'll fill them.

This is a 28 millimeter cellulose wrapper, it basically means it is plastic and the wrapper will be removed at the end after cooking this product, so stay with us as we tell you everything you need to know about how to process. and prepare a tasty traditional hot dog with game meat. I know they have some meat in the freezer from last season. This is great, especially if you have small children. Everyone knows that toddlers are picky eaters and a hot dog is one. It's usually something that most kids eat, so if you're looking for something the whole family can enjoy, follow us and make some hot

dogs

.

I'm going to point out something else here too, so what we've done is We've taken and made a habit of thinking about the future and we want you to do this too. We have taken and separated our lean trimmings and already vacuum sealed them using our meat. vacuum sealer we have the chamber back we have sealed them and put them in convenient bags now we have two and a half pounds of pork fat written on the back of these so we have these nice lean cubes still partially frozen that's right as we really want to start our processing process, in cubes, very uniform, and something that we have been asked about in some of our recent videos and that we want to address is if you have venison or gay meat that has already been ground, has been processed to the point where that initial step has been completed where it's ground, you can use that product to go ahead and do this process.

The really hard part about this is that I don't know exactly where your fat content is in this case, you know it's very lean, almost zero less than five percent and we know we're only going to add five pounds or 20 percent of it. pork fat, so that's the one. variable you don't know when you already have it ground if it has pork fat no fat whatever obviously you can look at it but surely you can start with a product that was previously ground and frozen to get to this point right here but in this In this case, always We prepare for the future without knowing it, maybe we make a batch of hot dogs when we initially process, but we don't know how quickly we will go through the hot dog, so we retain some of this product. in the freezer with the intention of processing it further in the future and that really makes it convenient on the day of processing too because you know that instead of putting pressure on yourself to process everything correctly at harvest time, you can keep it for the In the future in the vacuum sealed bags, you can put them in the freezer, things will remain perfect as the day you harvested them and it is certainly safe and acceptable to freeze them, thaw them, rework them and freeze them a second time, certainly no worries.

Now that I have all the meat mixed in this tub, I'm going to go ahead and add my seasonings once again, what we like to do is point out that you can take any shaker from our beardie. butcher mix seasoning and the ratio in which it is mixed is 6 ounces to 12 pounds of meat, so in this case, having 25 pounds of meat, I can go ahead and take this and throw it right into my handle in the shape of two six-ounce shakers. I'm going to mix it right into my mixture, in fact, I'm going to mix it in a little bit and start folding it in.

We like to mix our spices with our garnishes and then grind it. That way we get a really good mix, so two shakers for 12 ounces total in this. In case we are using original beer to season the butcher mix, these are hot dogs that we make for our store here and they are delicious and we can't get enough of them right now. One of the things to note about the cellulose casing is that it is non-permeable, it will not accept any flavors from the oven, smoker, cooker, whatever you do, you can certainly use a collagen casing, even a sheep casing, good luck with That's if you decided to use them, but we want to get all the flavor in the product because when we cook it it's not going to accept any flavor, we're just cooking it because of the cellulose covering, in addition to our 12 ounces of butcher's beer original mix, we have four mounts, four ounces of fresh minced garlic, we love garlic. in our hot dogs and we have four ounces of our natural hickory smoked powder, which is what really gives us our nice flavor, but still on the counter we have an ounce of sure cure that we're not going to add until our final. mixing so when the smell starts hitting me my mouth starts watering and I start thinking about how delicious this product is going to be now that we have mixed it completely by hand it's time to go ahead and start dropping this through of our meat number 32.

Grind very quickly before you start grinding, although this is nice and clean, I just want to go over real quick, how easy it is to put this thing together and take it apart. I know we've talked a little bit about different components with changing knives, but I just wanted to point out that one of the things about meat equipment is super easy to clean and super friendly. I want to point out this bushing here, you'll see how we have everything very well greased, this bushing here, make sure that when you assemble and reassemble, you have this bushing, this plastic bushing goes inside your worm here, so of course , you have your extra storage on this plate, which we don't talk about much, but this would come into play, it's called a kidney plate because it looks like a kidney and traditionally in the commercial meat industry we use them, uh, we grind them up like things like fat pork so we can make lard, maybe we'll get to that one day, but you get the kidney plate, it's really nice to preserve everything. but yeah, this goes back in very easily, it's nice, everything is hand tight, so yeah, the bushing goes inside the grinder head and that worm is just going to go in there and you might have to turn it a little bit. to align the shaft it looks like I'm lined up really well of course your chainring and of course we're starting with the course head for our first grind that's going to line up right here at the bottom and it's going to be recessed once you get to that . period, you're just going to thread this like I said, all by hand, no tools required, that locks in there, we're ready to start grinding, all good buddy, friendly reminder, we like to start with a little bit there, these grinders that no I don't like to sit there and stay dry so once we've started I can just reach over and turn it on and she's gone and by the way I mean I have to get on with it or I even put my plunger aside because I eat it.

I mentioned with this, being as cold as it is and then what we would call sort of golf ball sized pieces, it's just going to chew up well, this number 32 grinder will chew here, especially with uh, with the 10 millimeter of 32 or excuse me, the 10 millimeter plate 3 8 inches, you can see it, this is where the plunger would go if I needed it, but I do it as fast as I can, I installed two handfuls here and let them fall. is needed, which is really good because if you've ever worked with a grinder that doesn't have this capability, it can quickly get frustrating.

Seth wanted to just stand and watch, but I said, "Hey, I need another pair of hands here because like I said, literally as fast as I can feed it, this pinwheel eats, I think I can handle this portion, the only problem is now it's going to start." to micromanage big brothers I'm telling you I was just going to mention how nice the consistency of the fat was on that meat and that's going to blend in even more and more as we go there we've got it ground uh ground number one all the way through. from the 3 8 inch plate now we're going to change the plates, go to grind number two through our 4.5 millimeter or 1 8 inch plate okay, routine number two, hit me, this is where you're going to employ, like I mentioned before, a little bit of that cat drop method where you want to just move it to that if you're worried about my fingers, I mean this protector is here for a purpose, if you look, I mean my fingers are still at least four or five inches away and obviously if I'm going to push it further, I'll use it. the plunger just because I never want to take the guards off your equipment, they're there for your safety, so grind number three, you know, since this blade is here cutting against this grinder plate, it's reducing our meat and fat particles. again. and again, and that's what a bowl cutter or a bowl cutter will do, it will continue to reduce particles and really what they have is they have a blade that spins at an incredible rpm, like it depends on the model, but up to 6000 rpm. per minute. or revolutions per minute, but in this case we're replicating that process using the grinder, the grinder knife, um and really that's just to give that really fine texture to our hot dog, as you can see, it's reducing and the mixture is getting more and more uniform now that we are grind three, we're going to use a trick and we're going to do it because a lot of these recipes will tell you that you want to grind once to 3 8 and twice to 1 8, but we're going to grind at least one more time after this and we're going to use a trick to do this if you need a little help because as you work this meat a couple of things are going to happen one you're obviously going to have friction with all the grinding and the meat is going to heat up and just you can't allow it to still be cold now so the trick that we're going to use will take care of that and the other one would be that it just doesn't want to find its way through that plate so we have a trick in the next grind that will help you get that fine consistency we are looking for.

Okay, this is working so well that we're I'm not going to use our secret trick, which is ice, until we get to, we're going to go for grind number five, so that was the end of grind number three, you want to transport me , no, go ahead, you're going to find yourself You're going to find yourself at this point, you're going to be doing all kinds of uh, you know, you might even find yourself singing a little work tune like here we're going to grind for the fourth time because here It's when things are only limited to massacring, not singing things. slow down, you can do the drop, you can make a little bomb sound, but you're definitely going to get slower and slower, in fact, we might be slower on turn four than turn five just because we haven't.

You brought the ice, but you can see the consistency of the product. Now we're getting real, starting to get protein extraction, really reducing those particles. You don't want your hot dog to look like a sausage, um, in the sense that you have that real self. I really don't want the definition of the particles in the hot dog to show, okay, that's it for grind number four now and this is where I'm going to change my gloves, even just to turn this off because your protein extraction. It starts to get going and everything you touch sticks to time.

This is a good time to point out that you don't have to use a folder as you will often find in a trading operation, so use it as if it were a non-. Powdered milk powder with fat to make things bind together, but in this case, because of the way we're grinding, we get proteins that bind together, so now I'm actually just going to show you here what we're going to do. . What we do is what we're going to take, we're going to just just throw in two and a half pounds, that's 10 of you, just your store bought ice or whatever, and we'll blend it into handmax. that and when we grind it will actually help us this is still nice and cool it's not as cold as when we started still nice and cool but that will do two things: it will make the temperature go back down If the friction heats it up and then it will also help to get through this here for the last and final fifth job, so let's mix it up and get started.

Look at you Johnny in the act with my gloves, you mean you've had gloves. All this time and I haven't been told, sure, we're in the Rocky Mountains, yeah, so we can just fold up those ice cubes and then grind them.will grab and pull them out as we go. The most important thing is to simply have faith in this. period because things are going to slow down and you want to stick with it, it's worth getting that product in the end because like we mentioned, the traditional style, juicy and soft, kids will eat them, people will say they can't be deer and you'll say that yes you made them yourself yes this is the point where you have to put in a little extra effort just keep going and shouldn't we in this final routine having this meat equipment is a huge benefit to this process because without this kind of team doesn't happen without no, all right, in a well-rounded third, we're at

home

plate, this is routine five, as you can see, we don't really have any definition of particles or Not much, I just know from experience that We wouldn't get through this any other time and, frankly, why would we want to try?

The commercial product will reach an almost toothpaste consistency. It's really going to look like pie crust, so this puppy here is amazing. Great, it's not hot, it's not tripping any fuses, it's not doing any of that, we ran it for the best part of 40 minutes or so going through these circuits, obviously they slow down as you go, so now what we're doing What we're going to do is put it in the blender and blend for eight minutes, that's the point where we're going to add our cure, we're going to add a little more water and that's pretty much it. our protein extraction and then we go to the stuffer.

I'm going to show you a convenient way for you to pair these hot dogs together, just stick with that and you'll see in a minute, but now let's get to the mixer. let's go to the meat marriage, that's what we have, we marry our mixer with our grinder, it was super simple, we just remove the mixing head, put it on a lug, turn on the mixer, now we are going to load our 25 hot dog mix pounds as mentioned. We are starting to extract some protein, but we are going to work it a little more and that is why we have to have the blender.

We're going to add our cure in this step and work it for about eight minutes and we want to reverse every minute we want to reverse the direction that we're mixing an ounce of pink cure into our mixture with what we always used to sport with wild game we like to use nitrate of sodium instead of powdered celery juice just because I know you have a slightly higher risk of bacteria with wild game than commercial game. Here we go. I'm just putting a water bottle in because we have ice in there. I'll take a look at it and after I mix it maybe halfway and Let's see if we need more water so one minute in one direction one minute in the opposite direction we'll do it about eight minutes four times each way so the next generation has a big part of this is that Scott has his son Brady and I have my son Luke, the oldest, and we're teaching them how to do this too, so the next generation is one of the best things about working with these things, it's the family camaraderie you get while working with it.

I decided to add my second bottle of water just because the texture was getting quite firm, that means it absorbed the more lean meat you have, the more water it can absorb, and with venison it can take quite a bit, that is. how commercial processors actually use lean bowl meat and that's how they can get it to really absorb a lot of water, so with wild game you can usually get quite a bit of water in there that you don't want. to exaggerate, but in this case I definitely needed it, okay, we're done, okay, okay, that's going to be the word for this video, so I can put this out, it's got that nice stickiness to it and Unplug this motherfucker because he The last thing you want to do is have your hand here messing around and turn the unit on safely first, take this out, see how we get the protein extraction, load it into our 15 pound stuffer mixer and then comes the fun part, stuffer, stuffer, stuffer 15 pounds, look, I serve a purpose, this is now when things get really quiet because power tools are no longer in play, obviously, a 15-pound stuffer that we can put, you know, a little over 50 on This, so we're going to fill it in the first round, we're going to try to get that air out of there as best we can manually and then Seth will show you how it works on that end.

Now what we do is put the filling inside. here we start to go down and as mentioned in the summer sausage video there is an air release right here so when it comes up you can see it come up you push down with your finger and you can actually hear it it will release it. air so you can see the products coming out through this horn. It's good that these horns are clear, that way you can see where it starts and then we start to come out of the extrusion at the end, so you want to hold your thumb and index finger against that casing, making sure you don't let it get in. air as you do this, notice how the casing closes very close here towards the end, you don't want to dump too much product out of the filler horn and not have enough casing.

So when it gets to the end, you'll just back off your stuff for a moment and it will stop. Did I hear you say that you're going to treat me to a hot dog tomorrow night? Disgusting, you heard right. I said something about when I said shooting

challenge

, I said there's nothing better than hot dogs over a campfire, I meant it so I want you to come tomorrow night and I want to

challenge

you to an

archery

shot, so you're going to hold your condiment bottle on your head and I'm going to shoot him now you're going to go first just so you know and then I'll hold my condiment bottle above my head and you can shoot him, we're going to be planning a funeral for you, probably not you, I'll challenge you to an

archery

, you want to do it, yeah, okay, you heard it, sausage roast and, uh, archery, I'll have my bow tech in hand, there you go now, what you want to do in this point is just to make a nice comfortable bed, no I'm kidding so obviously we have a lot of really long hot dogs here and you.

Can? um there will be talk about twisting, people say you can twist this way and then you can twist another way and frankly, they untwist and turn back into a big long hot dog, so we'll show you the European method of tying. to seth and I do it a little different um, I do it the right way, he does it the wrong way, no, anyway, I feel another challenge, there is no wrong way, but I start by twisting my first heart hot dog and then on this one. case i, I distribute it like a different size and I turn it like this and then I go up and pass it and I roll and then I'm left with a pile of three hot dogs like this, he's going to tell me that it spins and dives. and he checks it and I think it's actually the right way, but what we have so these are going to be um and obviously depending on the length it's tied to, but eight hot dogs make up one pound because we're using the 28 millimeter one. cellulose casing um, if you want a smaller hot dog you can obviously use a smaller millimeter casing, these are available on Amazon and other butcher supply stores, we obviously buy big bags of them, you don't have to, you can get some Like, what do we do? make less than two strands here make about just one strand one in one and a quarter to get through these 25 pounds and these are attractive casings so once we get them out we better illustrate and slow down for one of these because someone is going to pause this like heck, presto, this is how I do what he does.

I take my thumb and my index finger with my right hand and pinch and then pull this loop like this until you get to the length of hot dogs that you would like and you pinch, twist, twist these two and then repeat the process again so you keep doing that , you twist, you pull the next thread up, you pinch, you pull it, you twist, you pinch, you pull and so on, and so on, and as you get quick, you can just like this, so now you can see they're all tied up, ready to use, 25 pounds of venison hot dogs.

At this point, we're going to keep them in the cooler overnight, obviously for you, that would be a cooler or something. place where you want to keep them cold, the reason is because they have sodium nitrate, they don't have a curing accelerator, we want to let them sit overnight, let all those flavors mix, let the cure work, these will get this beautiful red color. color when we cook them and to cook them we are going to make the tumbar 885 basically a smoker now it should be mentioned that these are non-permeable casings it means that no flavor from the smoker will really go into this casing, we are not going to get a smoky flavor, however, it will be a great way to cook something else with hot dogs.

They will mention it many times when you see some of the recipes about humidity control. Trager is great at that every time you cook. The foods in it hold a lot of moisture and, again, they're plastic, so no, if you were using collagen, you have to worry about moisture, but there's no moisture loss, so we'll keep them overnight and put them in the bringer kitchen. them ice bath peel them put them over the campfire see you then it seems like a good time let's do it it's time to put these hot dogs in the tracker these ones stayed in the cooler overnight they're starting to get a nice color when we put them in this trayger , they will get a beautiful red color, man, what a beautiful day it is out here.

The sun is shining, Scott and I got up this morning. We did a five mile run. Wow, I felt great, so I'm just going to Let's start putting them on the rack and we want to make sure that the best ones that put them here are the best that we can so that they don't touch each other, because if the sausages touch, they're going to cook so uneven there, so I definitely want to try to spread them out, get a little space between them and just go back and forth up and down, see how we do it, we might have to split one of these just to be able to make them all fit, so this It weighs 25 pounds and I think it's going to fill out this ironwood 885 pretty well.

We can go back out and spin them after a couple hours or so. We're going to do two hours at 165, two hours at 185 and then go ahead and start. to 205 if we need to just finish them off, so now that they're all there, let's go back and make sure they have a little bit of room to heat up those hot dogs, I think that looks pretty good, no. Don't forget that the meat probe probes them, so with the meat probe you always want to go in the thickest portion because that's what's going to cook the least and usually when you tie them up like that, it's going to be right here on this one on this one ends, so probably what I'm going to do is start here and then I'm going to run that probe all the way to the end of the hot dog, just like that, we'll let them go and we might get out halfway there. rotate them a little bit so the smoke surrounds the hot dogs really well and then we'll keep an eye on our store.

See you soon, time to check out the hot dogs. We run them at two hours, 165 degrees. We ran them for an hour at 185 and then ran them for an additional hour at 205 for a total of four hours on theTraeger 885, so let's open the lid, take a look. There you have it. I see very pretty color everywhere. There doesn't seem to be any part of the hot dog that is uncooked, so at this point what we're going to do is remove our probe. I see you finally decided to get out of your chair last time, so now he wants to be with this ice bath for the hot dogs, but instead it's going to be a challenge with an ice bucket, now he wants to be part of the process, so Now what we're going to do is just take the hot dogs since they've reached internal temperature. of 165 and we're just going to submerge them in an ice bath, this will help stop the cooking process and they'll cool down very, very quickly, so we'll go right into the ice bath and grab the bottom rack.

It's time for the top rack, so there you have the sausages in the ice bath. We will let them rest here until they cool and then we will peel the intestines and put some in vacuum bags using the meat. vacuum sealer the chamber vacuum and we'll let them sit the rest of the afternoon in the cooler and tonight we're going to have a bonfire so stay, we're going to have a good time practicing this, do this, no, I. I'm not holding an apple on my head hot dog beautiful stack of venison hot dogs here hot diggity dog ​​wanted to demonstrate that it peels very quickly all you need to do is make a very slight incision right here and then this casing will just peel off okay So that's what we have, we've already peeled all of these hot dogs, so we wanted to show you the finished product.

We wanted to talk to them if some of what we call grease comes out, where a little bit of grease can seep into the In case you see a little bit of my thumb right there, that's perfectly normal, perfectly fine, you can clean these puppies or you can even use a little warm water to rinse them, but of course, let's look at the cross section. and look what we have, you want to do like we did with the summer sausage and cut it up and then reveal it, yeah, let's do that, so here goes, thereThere's the cut, there's the hot dog, so here we go, we've reduced that fat. particles for uh you know, a very fine amount there and that's the goal with hot dogs so it's going to give us a nice soft bite there's another one there I think the only thing left to do is give these puppies a cold taste test. hot oaks for breakfast all the time, so, oh, my nice texture, wonderful flavor, that hickory smoke powder that we put in there, they are incredibly delicious, um, obviously, we use the two shakers of the butcher's mix seasoning for beard for the 25 pound batch of hot dogs I want. to remind you that you canOf course, get the bucket, which has a total of 12 shakers, if you're going to make a lot of these, that's something you'll probably want to do now that we have our hot dogs and our vacuum pack, the only thing left to do do.

What you have to do is take them here, seal them with our meat chamber, here comes my favorite part, there you have it, venison hot dogs, now you can put them in your freezer, in this case they are not going to make it to the freezer, let's take them. Bad boys are coming to my house to eat some good old fashioned hot dogs over the campfire, I can't wait so remember when you vacuum seal them they will be good in your refrigerator for up to 30 days, other than that just throw them away . Pop them in the freezer when you want to pack them, take them out, defrost them and they're ready, but like Scott said, the next time we try them, these will be on a hot dog stick around a campfire.

Good times, stay. tuned in, let's go to Scott's house, let's cook some over the campfire, welcome to my humble abode, gotta get my bow, put an education on things, there's my dog, where's my big green egg, there There's my cookie, that's where my bows hang, let's see if it's ready. to come out here getting ready to prepare his ass, he shouted at you, ready, it's time for you to get to the park, both shooting identical bows, bow technology, revolt x, so we can't blame the team, it will be in the shooter, long ago wind outside. The gold tipped arrows here are quite windy, so if you want to keep in mind that these bows shoot pretty fast, then at 30 yards there is a beer to cut a hot mix with my picture and a butcher's Cajun mix with beard with his image. that, I'm going to shoot my mix, he's going to shoot his mix, see who can put the least amount of arrows through your bottle, let me show you something, though look at all those marks inside my hat that I brought. my lucky hat those are deer that I killed wearing this hat one two three four five six seven eight hmm I recommend everyone to go to our website and get one of these lucky hunting hats.

I don't have a lucky hat, but yeah, you go first. go, hold your bottle above your head, I'm changing it completely, you go first, okay, your lucky hat will protect you, do it, no, do it, your lucky hat will protect you, okay, I'll do it, relax , Oh me. I can't balance it on my head, I'll just hold it, yeah, don't eat anywhere in the region of I don't want to, I don't want to hold your hands because you still have to be able to cut meat afterwards. This is all done, you really didn't think we were going to do that, okay?

Put it on the rope. No, I'm not going to make you do that. What do you want to tell him? 100 dollars to the guy who puts the Arrow through his bottle just for bragging rights, I would say, just bragging rights, just bragging rights, the right to whoever puts his arrow through the bottle, the other guy has to take the greatest amount of weight in elk quarters outside the mountains, okay, who will go first, you, ready? I'm ready, I'll let you go to the first scramble x let's see what we can do Hey guys, did you notice the wind much?

I'm not going to give away my secrets, let's go see it, oh I have to give up for him, he caught it right through his own logo and I'm, oh man, that's incredibly close, it couldn't get much closer, that was the first take, there were no retakes, there were no tricks, oh I gotta take a chance, look at that first take everyone. and seth accepts the challenge the good thing is there was no money in this so he should have gone for the 100 30 yards one pound got a good haircut that's crazy so i suggest you start putting some marks inside that hat. means they are absolutely lethal, someone is going to ask oh well, how do we set them up.

Drawcord, streamline mount, custom bow rig, tactical micro site, um this is a narrow dot quiver with four, actually five pin sights, we're shooting the gold tip, we have the hunter pro 340 shaft they are drivers tack absolute we love you thank you bowtech todd with bowtech these are amazing ships let's eat well bring it let's have a prayer start eating hot dogs bring your hot dogs here hot dogs peanut peanut hot dogs guys take off your hat let's bow to our kind heavenly father, we come to you tonight grateful, we praise you for the glory of your creation here that we are enjoying, we want to thank you for these venison hot dogs that we have and the other food that Have faith in the fellowship that we can enjoy together.

All of us families gathered here want to pray for our fellow nature lovers and those heading to the fields, streams and lakes this fall around the world, not just Americans, but we want to thank you for everything. the great freedoms we have here and we want you to bless our night we want to give you all the praise and glory we pray in the name of Christ amen amen amen okay guys, take them out, let's eat which one are you going to cross the hot dog cross I have no idea You don't you don't know how many you want seven nine three guys just one I don't have that many so you'll take two I'll take one two turns no It doesn't burn, it's okay, go put them on the fire, no, he's the king of the drops that go To the fire, oh, who is the best in your family?

He makes them golden, probably, when will the parents eat? We will have to do it. to carve, yes, and we mothers are going to have to carve a stick from the forest, yes, yes, I have the buns ready, children, first period, turn, don't burn, turn, don't burn, my hot dog is ready, seth, almost those are onions. That's what old men do, that's what old men do, you know better before your hot dog, they all took the stick, so I thought I had to eat something, oh man, that's a perfect toasting job, Do you have ketchup, mustard, anything, onion, double onion, pickles, ketchup to have?

To teach these kids how to eat a hot dog, what about barbecue? nobody eats nobody doesn't barbecue anything yeah, hot dogs are so good you don't need them, right? yes, do you want some hot bread? I need a hot dog, you need a hot dog I'm going with a plate of beer to a butcher's barbecue and mayonnaise and onion sauce for my first dog, this won't be the last, that's for sure brother, oh, that bite, that taste smokey, oh that's awesome, hey, we should have a hot dog eating contest. We have 25 pounds, how many do you think you can make? remember that time I threw a hot dog at you and it hit you right in the eye to what extent I forgot she gave me a black eye with her with a hot dog we were playing volleyball and she threw a hot dog I remember I saw it coming so I What we've done is the epitome of harvesting it, processing it in such a way that you get a little bit in the corner of your mouth, a little bit there, you get to enjoy a beautiful summer afternoon like this eating a venison hot dog, something that you harvested and processed, you know exactly what's in it, you're putting it on your family's table, something you can really be proud of and it's delicious, absolutely delicious, I love toast.

They, the cameraman, need a hot dog, I need a hot dog, you want a hot dog, I want a hot dog, everyone wants a hot dog, I know they want a hot dog, I told you I'd have my second hot dog, now I'm Seth, it's here. having fun huh, let's see, we have four successful deer hunters, you all got deer two, you want a tournament, he has four, you want to cut out the hot dogs next time, sure, let's do it, this is what I'm doing, so It's a good thing about hot dogs because all these kids eat them, if so, I don't know, maybe ground beef to make a hamburger or something, some kids are kind of fun with that, so the process that they get we show using the meat equipment does something like this with that ornament that's still left in your freezer and guess what here it's the end of the summer hunting season here in Ohio it's right around the corner and we're cleaning out the freezer and making hot dogs, so that's what I recommend.

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