My first attempt at hot dogs
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gus4416 Yes, there are some, though not many, commercially available sheep cased hot dogs. I think for the most part though they are skinless. Grimpuppy you 100% got it emulsified with that food processor! Remember, the ice bath is critical with those casings, without it everything will stick like crazy. Good luck, so far it looks great though!
Jonathon can I sous vide them after 135 degrees like sausage or should I just finish them in the smoker?
Will make sure I ice bath for sure.
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Grimpuppy Totally up to you but they are done picking up smoke at that temp so it would be faster to finish in water. 175 would be about perfect for the temp if you can amange it. Now, with the 26mm diameter you shouldnt be in the smoker “that” long if you just finish it in the smoker.
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Sounds good. I added Hickory Smoke Powder, so I think I will finish them sous vide.
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gus4416 I really like hot dogs in natural casings. Schwans used to sell Old Fashion Weiners. They were seasonal and were excellent. Fairbury also sells a “red” hot dog in a casing and they are also excellent. They say the official hot dog of Husker nation on the package, so I peel the label off before they go in the house. We don’t acknowledge anything husker in this house.
When I get these skinless ones right, I will attempt some in casing.
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Putting the smoke to it
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In the ice bath
Casings stripped and drying
Pulled 2 from sous vide and strait onto buns
Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.
My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor. -
In the ice bath
Casings stripped and drying
Pulled 2 from sous vide and strait onto buns
Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.
My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor. -
I have one of those in the cabinet, still use it occasionally. They came with lots of different blades. Mine is probably at least 30 years old. I bought it new just after I got married the first time.
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I have one of those in the cabinet, still use it occasionally. They came with lots of different blades. Mine is probably at least 30 years old. I bought it new just after I got married the first time.
johnsbrewhouse said in My first attempt at hot dogs:
I have one of those in the cabinet, still use it occasionally. They came with lots of different blades. Mine is probably at least 30 years old. I bought it new just after I got married the first time.
Do you have the rack for the blades? Behind the kitchen door, mom has this crazy rack that holds like 9 different blades.
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In the ice bath
Casings stripped and drying
Pulled 2 from sous vide and strait onto buns
Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.
My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor.Grimpuppy great looking product!
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johnsbrewhouse said in My first attempt at hot dogs:
I have one of those in the cabinet, still use it occasionally. They came with lots of different blades. Mine is probably at least 30 years old. I bought it new just after I got married the first time.
Do you have the rack for the blades? Behind the kitchen door, mom has this crazy rack that holds like 9 different blades.
Grimpuppy No rack, everything is in two zip lock bags. I didn’t even know they made a rack. Wow, that does look handy.
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In the ice bath
Casings stripped and drying
Pulled 2 from sous vide and strait onto buns
Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.
My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor.Grimpuppy Great looking product, thanks for walking us through it
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Nicely done Grimpuppy! And thanks for documenting your process.
I’ve got a bunch of the 26mm cellulose sitting around that I’ve done a couple things with. I might have a to make some dogs. Or perhaps some small-diameter cured/smoked/skinless brats. Been thinking about that for a while… it’d probably be similar to hotdogs, just not emulsified and different seasoning. Any of you guys have experience doing that? I’m thinking something like these (which say they have a collagen casing, but I’m thinking of trying with cellulose).
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Those casings remind me of a garden hose.
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great looking I will need to make some
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I have been wanting to try hot dogs for a while. Have been holding off till I find a way to emulsify the mix. I was at my dad’s house a couple days ago and noticed an old school Cuisenart Professional 14 food processor sitting on top the kitchen cabinets. Mom passed a couple years ago so I asked dad if he uses it. He said it aint moved since mom passed, so I loaded it up and brought it home. This thing is a tank and weighs like 20 pounds. I am hoping this does the trick. Wish me luck.
Grimpuppy did luck. Let us know how they turn out.
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wdaly just saw your later posts. They do look good.
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Grimpuppy man those dogs look great
congrats
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