The "perfect" Hot Dog ??

[Old Frenchie]

Thanks to the folks on this forum, I'm made some great sausages so far (kielbasa, brats, Italian, breakfast, etc). 

But, I'm still in search of the "perfect" homemade hot dog that does not have all the chemicals, fat, and mystery body parts that store bought dogs have.

So far I have made 3 small batches using LEM's Franks seasonings with 50/50 GB and porkbutt with 3% NFDM added.

First ... I smoked, then continued to cook in the smoker (without additional smoke at 140, 150, 160*F), till IT reached 152*F, then ice bath, then bloom, etc.  These were a bit dry and tough but tasted great and looked nice (pink color). I think all that time in the smoker dried then out too much. I want something juicier and more tender.

Second ... I did a batch like TenPoint5 did (saw this in an old post) ... no cure, no smoker, just poached. These were VERY tender and juicy! But, the flavor was not what I was looking for (I think I didn't add enough liquid smoke ... only used 1/8 tsp per lb) and the color was "gray"  not pink !

Third ... I did a 1 hr drying in smoker (130*F) then 1 hour apple smoke (140*F) then Hot Water Bath (165*F) till IT was 152*F.  This was overall good flavor good color good juiciness. But, it was still a bit "rubbery" (not much but not as tender as the poached only).

I'm now thinking of doing a "Forth" batch like the "second" above but adding more liquid smoke for a better taste (maybe ¼ or ½ tsp per lb). But this still leaves the "gray" color. I was thinking of adding some paprika to add a reddish color.  Also, I was thinking of adding some cure#1 for flavor and color.

Does anyone have any suggestions regarding my "Forth" batch attempt? Will it be okay to add cure#1 even if I do not put them in a smoker? Will the paprika change the taste much or will it just give color?

Also, anyone have suggestions on improving my "Third" batch? Is this small amount of "rubberiness" normal or can I do something to improve it?  Maybe I didn't emulsify well enough? Commercial makers add some chicken ... would this help?

As usual, thanks for any suggestions !

Roger

[GusRobin]

Here is a recipe I found to be perfect for me:

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.

[Habanero Smoker]

The flavor you were probably lacking when you made 10.5's hot dogs was the flavor that sodium nitrite brings to the meat. I would suggest that you only change one ingredient; either add cure #1, or increase the liquid smoke, but not both at the same time.

[Old Frenchie]

The flavor you were probably lacking when you made 10.5's hot dogs was the flavor that sodium nitrite brings to the meat. I would suggest that you only change one ingredient; either add cure #1, or increase the liquid smoke, but not both at the same time.

Thanks Hab ... You're right, I should only change one item at a time. I'll add the cure first as I think it will give me that "ham-like" flavor and the pink color (and I'll poach only).

Thanks again,
Roger

[viper125]

Also the cure is what gives the pink color you like. 10.5's is very good.

[viper125]

Only problem I have is finding a nice soft casing. Something almost undetectable my wife will eat.

[NePaSmoKer]

5 lbs lean gb like 90/10
3.5 lbs pork but
1.5 lbs beef fat
2 level t cure 1
5 T salt (non iodized)
2 T granulated garlic
2 T white pepper
2 T mace
1 T ground mustard
1 T ground ginger
1 T ground coriander
1/3 cup corn syrup solids
1/3 cup dextrose
1 cup ice water
2 cupe powder milk
hog casing  small diameter or sheep.

smoke your normal way

[Sailor]

You might try a cellulose casing.  After the dog is finished the cellulose casing will peel right of and you will have a great skinless dog.

[viper125]

I did but i prefer a casing.

Sent from my DROIDX using Tapatalk 2

[pikeman_95]

Sheep casings are about as tender as they come but you have to be very careful to not over fill them. You need to do the pinch technique as you fill them so you have a place to twist them. If you don't pinch them as they come off the stuffer they will blow out while trying to twist them into links.

[viper125]

Can't say I ever tried sheep casings for any thing. i know there expensive but figured they'd be same as hog, just smaller. I always pinch my sausage and my women. LOL I use to pinch twist instead of tieing. Still do mostly. But i did tie my hot dogs. Find the markings on the ends, especially on ones done and peeled are a lot nicer then twisting. I'll give them a try.