My first attempt at hot dogs
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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 -
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.
Grimpuppy Ambassador Meats makes some great hotdogs in casings regular and old fashion. We like the old fashion, they are spicier. Every time we go to MN we pick them up.
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Grimpuppy Ambassador Meats makes some great hotdogs in casings regular and old fashion. We like the old fashion, they are spicier. Every time we go to MN we pick them up.
bocephus your are at the right place to make your own Iam sure in this community someone will be able to guide you to the flavor you are looking for
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Grimpuppy Awesome job man!
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I want chili dogs now.
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I want chili dogs now.
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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 said in My first attempt at hot dogs:
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit?? What kind of ingredients are these? Not sure I would even bother with this. Not being mean, but, what is the salt, pepper, mace, coriander, etc… content? I always like to know what spices (or perservatives) are in my food. Guessing the outcome is worse than having monosodiumwhatthehell in a store-bought hotdog.
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Grimpuppy said in My first attempt at hot dogs:
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit?? What kind of ingredients are these? Not sure I would even bother with this. Not being mean, but, what is the salt, pepper, mace, coriander, etc… content? I always like to know what spices (or perservatives) are in my food. Guessing the outcome is worse than having monosodiumwhatthehell in a store-bought hotdog.
Ray Hines the frank and bologna unit is a pre-mixed seasoning produced by Excalibur and sold by Waltons. It has all of the spices listed on the label. The posted recipe was not “made from scratch”.
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Grimpuppy said in My first attempt at hot dogs:
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit?? What kind of ingredients are these? Not sure I would even bother with this. Not being mean, but, what is the salt, pepper, mace, coriander, etc… content? I always like to know what spices (or perservatives) are in my food. Guessing the outcome is worse than having monosodiumwhatthehell in a store-bought hotdog.
Ray Hines said in My first attempt at hot dogs:
Grimpuppy said in My first attempt at hot dogs:
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit?? What kind of ingredients are these? Not sure I would even bother with this. Not being mean, but, what is the salt, pepper, mace, coriander, etc… content? I always like to know what spices (or perservatives) are in my food. Guessing the outcome is worse than having monosodiumwhatthehell in a store-bought hotdog.
Smoked meat stabilizer is a cure accelerator. It lets you go strait to the smoker without holding it overnight in the fridge.
Hickory smoke powder is just that. Imparts a little extra smoke flavor.
Sure gel to help bind it all together.
Frank and Bologna unit is Waltons hot dog seasoning. It has all the spices pre measured and mixed so there is no guessing.
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G Grimpuppy referenced this topic on
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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 We have one too that we still use fairly regularly. I think ours is a Black & Decker & a tank. It may be Cuisinart though as we got a lot of their stuff back in the late 70’s to mid 80’s. It is a tank. Ours was given to us as a gift if I am remembering correctly, nearly 40 years ago. I always worry what we will do if the bowl ever gives out or the blades need sharpening. It seems like it could go for another 40 years, but I had better keep my mouth shut!
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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 That is simply amazing!
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Ray Hines said in My first attempt at hot dogs:
Grimpuppy said in My first attempt at hot dogs:
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit?? What kind of ingredients are these? Not sure I would even bother with this. Not being mean, but, what is the salt, pepper, mace, coriander, etc… content? I always like to know what spices (or perservatives) are in my food. Guessing the outcome is worse than having monosodiumwhatthehell in a store-bought hotdog.
Smoked meat stabilizer is a cure accelerator. It lets you go strait to the smoker without holding it overnight in the fridge.
Hickory smoke powder is just that. Imparts a little extra smoke flavor.
Sure gel to help bind it all together.
Frank and Bologna unit is Waltons hot dog seasoning. It has all the spices pre measured and mixed so there is no guessing.
Grimpuppy I know it’s an older thread but…
I’m doing hotdogs next weekend and was going to use a food processor. Did you just use the metal chopping blade? I have both a plastic and metal but seeing as you added ice cubes I would think the metal is the way to go. -
I used the metal blade. I did a little over a pound at a time in the food processor. More than that and the motor gets hot.
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Grimpuppy We have one too that we still use fairly regularly. I think ours is a Black & Decker & a tank. It may be Cuisinart though as we got a lot of their stuff back in the late 70’s to mid 80’s. It is a tank. Ours was given to us as a gift if I am remembering correctly, nearly 40 years ago. I always worry what we will do if the bowl ever gives out or the blades need sharpening. It seems like it could go for another 40 years, but I had better keep my mouth shut!
calldoctoday WOW you dug into the archives for this one didn’t ya?
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I used the metal blade. I did a little over a pound at a time in the food processor. More than that and the motor gets hot.
Grimpuppy tks
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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 Just realized this was a resurrected thread but still feel the need to compliment you on those dogs!
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