How To Make Homemade Hot Dogs - Recipe
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With the Cellulose casing they are impermeable, so no value I can see personally.
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bpschuebel I am fairly certain these are permeable but I will get verification on that and update this post.
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Would like to make turkey hot dogs and saw your video on turkey brats. Would you recommend adding carrot fiber and cold phosphates to the hot dogs as you did the turkey brats? Anything else you would recommend when making turkey dogs? Thank you for your thoughts.
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mbroos What is your fat content going to be? My best recommendation would be to add pork fat and then use just sure gel, that would give you the best finished product. Aside from the cold phos and carrot fiber would work but carrot fiber is going to be better in a fresh product and I am assuming you want to smoke these? Honestly, you might still be better off just using sure gel, it already has some phosphate in it though so don’t use that and cold phosphate together, that could make it taste like soap.
So, add 25% pork fat and use sure gel, or add cold phosphate and carrot fiber. Either will work but the pork fat and sure gel will be a better overall product
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Jonathan - thank you for the feedback. I was hoping to do all turkey to try to make it a little more healthy. You are correct that I would like to smoke these. Unless you have additional thoughts, I will use the recipe above (which includes the sure gel) and see how it goes. Will do a small batch in the event it is too dry and becomes food for the dog.
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Jonathan - made first batch of hot dogs, 3.5 lbs venison, 1.5 lbs pork fat; used the above recipe for 5lbs, no cheese, and no smoked meat stabilizer (kept overnight in refrigerator then smoked the next day using the above schedule). Noticed there was a little solidified fat between the hot dogs and celluose casing but it wasn’t a lot. Tasted more like a brat than a hot dog but it was the consistency that was most un-hot dog like. It was softer and not as rubbery/flexible as a hot dog. I did use a meat mixer (about 10 min) and it was very tacky when completed and added about 6 oz of water. Any idea of what I did wrong or how to make them a better consistency. Too much fat? Mixed for too long? Thanks.
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Jonathan - made first batch of hot dogs, 3.5 lbs venison, 1.5 lbs pork fat; used the above recipe for 5lbs, no cheese, and no smoked meat stabilizer (kept overnight in refrigerator then smoked the next day using the above schedule). Noticed there was a little solidified fat between the hot dogs and celluose casing but it wasn’t a lot. Tasted more like a brat than a hot dog but it was the consistency that was most un-hot dog like. It was softer and not as rubbery/flexible as a hot dog. I did use a meat mixer (about 10 min) and it was very tacky when completed and added about 6 oz of water. Any idea of what I did wrong or how to make them a better consistency. Too much fat? Mixed for too long? Thanks.
vvsarpsjr What was your recipe and grind??
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Well I can only say When I do game I’ll do 60-40 pork butt. Sometimes 50-50. Never had a problem with that ratio. Outside of the greasy issue. How did it taste. I’ll add just fat but not often if my butt is a little lean. Pork is normally 30% fat. Could be a fat resource issue. Joe
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When I do game and I know there are people that don’t want to eat Bambi I do 50-50. They never know. To them. It tastes like great pork sausage 🤫
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vvsarpsjr It is unlikely that at 10 minutes you overmixed it. The fact that you had some fat between the casing and the meat means something happened with your bind. The 5 lb batch, what mixer did you use? It is possible that it just wrapped around the axle and didn’t get worked by the paddles? If you used the 20 lb then I doubt it this was your problem.
Did you use a binder? Did you grind 3 times? Hot dogs are made with either a bowl chopper or an emulsion plate to fully breakdown the protein. If you don’t have a chopper or an emulsion plate for your grinder (not really available for retail) then a 3rd grind with your 1/8" plate is probably your best bet.
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Hi Joe B - recipe was 3.5 lb venison, 1.5 lb pork fat, ground 3 times, first through 3/8", second and third through 1/8"; 4.8 oz Excalibur Hot Dog Seasoning, 1.2 oz sure gel binder, 0.2 oz Sure Cure, 6 oz water.
vvsarpsjr If your going to use pork fat not pork butt i would ratio 4lbs to 1lb. Pork butt ratio 3.5lbs-1.5lbs. If you have a fatty issue i would think there was too much fat in the batter, my thoughts. Could have lost the emulsified state, batter with water / fat separation, but my thought is too much fat to meat .
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Thanks Jonathon and JoeB, it was [probably both of what you all suggested. For sure something happened with the bind since fat came out and after the final 3rd grind it did seem to look more fatty than I was expected. It was the first time I used pork fat alone with venison. I’ll use pork butt next time. The mixer is small and although it did seem to end up as a sticky paste when completed, I do stop it occasionally and pull the meat off the paddle because it does look like it gets wound around the paddle axel without at lot of mixing action. How critical is meat temperature during the grinding/mixing process to keep the bind? I had read elsewhere that the hot dog meat temperature needs to stay below 40 degrees the whole time for the emulsification to not break. Is that true? Would seem difficult to accomplish in the home setting.
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vvsarpsjr Crucial, at a certain temp proteins wont extract, we normally don’t get into that as it is well into the danger zone, I think it is around 50° that it stops extracting and you don’t want to be in that range ever with raw meat. Could it have been that warm?
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Jonathon - A while back you replied to bpschuebel that you were pretty sure that the cellulose casings are smoke permeable, but you would check and update. Did you ever confirm? (I looked and apologize if I missed the update).
jcflorida Since my original post, I have made several batches of skinless hotdogs using the cellulose casings and am happy to say they are in fact permeable. I have been very happy with the look, taste and color of my finished product.
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jcflorida Sorry yes I did, they are smoke permeable. The exact verbiage was “they are permeable to flavors and colors as intended during the smoking process, but are impermeable to other unwanted aromas.” I am unsure what the unwanted aromas are and I would think that is subjective so not sure about that.
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