For a while now I have been searching for the perfect hot dog ( or at least perfect to my taste preferences). My first try tasted good but wasn't quite there as the texture wasn't quite right. The next batch was a different recipe, made with collagen casings and hot bath to finish. Those came out terrible and after a couple of bites I threw them out. Today I think I found my holy grail.
I started out with a couple of recipes: one posted by Nepas and one by Roadking. Made a few variations in the recipes and made 2 batches. Mixed the meat and the spices in my Kirby mixer. It did a great job in emulsifying the meat to get the right texture.
Sorry I don't have any pics of the early part of the process. First started with sheep casings. Had a lot of problems with bust outs, plus they are small like breakfast sausages. So I decided to do the rest in hog casings (go big or go home) Here they are ready to go into the bradley at 120* for an hr to dry; an hour of hickory smoke at 140* and then into the hot bath.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0274.jpg)
out of the bath and blooming
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0276.jpg)
Two of the big dogs and one of the small ones
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0277.jpg)
All in all very tasty. Add store bought hot dogs to the list of things I won't buy anymore.
Hi Gus,
Congrats on conquering the hotdog!
The look like they came out great :)
Carolyn
Looks good Gus.
I would be interested in the hot dog recipe you came up with. My German Franks are a little more spicy then a regular hot dog. I know what you feel like when you have a batch go bed. I have made some real crap try to find recipes that work well. I am glad the mixer worked out well for you. I tested the 5 gallon version on my last project and it worked OK but I have decided the drive shaft needs to be built a lot stronger. I am going to double the shaft size for the 5 gallon mixer.
any way good looking sausage.
Kirby
Here is how I ended up making the hot dogs....
For 10 lbs.
5 lbs lean ground beef 90/10
3 1/2 lbs pork butt
1 1/2 lbs beef fat
2 level tsp cure #1
2 Cups ice water
4 TBS Paprika
6 TBS ground mustard
1 tsp black pepper
1 tsp white pepper
1 tsp celery seeds
1 TBS mace
1 tsp garlic powder
4 Tbs kosher salt
2 Cups non fat dry milk
4 TBS powder dextrose
1/3 Cup corn syrup solids
32-36mm hog casing
Mix all the dry ingredients (except the cure) and grind to a coarse powder. Put meat into the mixer, add the water, add the ground ingredients. Mix the cure in a small amount of water, pour into mixer. Mix until emulsified. Stuffed in hog casings. I put it in the fridge overnight, only because I ran out of time. Next day I heated the Bradley to 120* put the dogs in for an hour, then 1 hour of hickory at 140*. Then into a 160* bath until IT reached 152 ish. Then into an ice bath for about 15 minutes. The hang to bloom for about an hour. After that I just threw a few on the grill.
Hey Gus,
Dog's look good.
From Gus' Kitchen to Yours!
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/HolyGrailGusKitchen2Yours.jpg?t=1312166263)
PS: I'm not a big fan of the sheep casing neither...always had problems.
Wow! I know I'm new to this whole process, but that is really impressive. One more thing that I have to add to my list of things to try!
Cheers!
Thanks Gus
copied and saved.
KC
Mmmm mm mmmm.
Nothing like a good dog.
Them look gooood.