Hot dogs 1st attempt.

[processhead]

Great job!

[bocephus]

They look good let us know how they turned out and if you would add anything else. Always looking for good recipes.

[ND Mike]

Those look great. I want to try these someday.

[Mcjagger]

Looks good…I’ll be trying hot dogs for the first time this week…wish me luck !!!

[samspade]

Perfect. Thanks for the details on what a how.

[Ridley Acres]

Dying to know how it went, it looks like his follow up posts were deleted

[Mcjagger]

My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze

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[glen]

Mcjagger said in Hot dogs 1st attempt.:

I think the grind looks a lot like something a buffalo chopper would produce

Great work, looks like hotdog consistency to me.
Are you happy with the flavor?

[ND Mike]

Mcjagger those look great! I so wanna try these!!!

[ND Mike]

Mcjagger what did you use for your meat block?

[Surg]

Mcjagger
They look great. Definitely on my list of things to try.

[samspade]

Boy just waiting to buy a spare fridge to hold em over night. Got the casings spices a meat in the freezer. Just cant use the boss’s fridge for that lol

[Mcjagger]

ND Mike … all beef chuck was the meat block…grilled them for lunch with homemade hot dog buns with all the fixings…the wife loved them, so that’s always a win !!!

[ND Mike]

Mcjagger thanks!

[IVERYAN]

Been having problems posting from the app. I will post my thoughts at some point on how the hot dogs turned out.

[wdaly]

Mcjagger Looks great. Thanks for sharing the grind specifics. Want to try hot dogs but wasn’t sure how to get a good emulsification. Looks like you achieved it spot on.

[IVERYAN]

Comments on my 1st hot dog attempt:

1. Apologies for taking so long. I have been on a family vacation plus am having difficulties posting from my phone.
2. The recipe- Since this was my first attempt at making hot dogs, my highest priority was getting the process right. My recipe was for informational purposes rather than a recommendation. The meat block was roughly 90% pork, 10% venison not counting fat. I didnt want to waste beef in case this turned into a major failure.
3. The taste: Excalibur’s frank and bologna seasoning is fairly mild. Dont expect a mind blowing gourmet hot dog flavor , or you will be disappointed. In my opinion, it is a great base to start with. A person can always add some different spices to the mix if they choose.
   That being said, my hot dogs actually tasted like hot dogs. I smoked them in a stick burner, so they have a nice genuine smoke flavor that is superior to the liquid/powdered smoke flavor in the grocery store brands.
4. Texture: My dogs were maybe a little juicer than the store bought brands. Otherwise, the texture and mouthfeel were very comparable.

[glen]

IVERYAN Thanks for the info
Assuming you used the recommended amount of seasoning what is your opinion on the salt content
IMHO grocery franks are usually very salty

[cdavis]

IVERYAN thanks for sharing. I bought that seasoning. In your opinion what would you add to it.

[IVERYAN]

glen As far as I know, I used the correct amount of seasoning. I couldn’t tell a noticeable difference in the saltiness compared to commercial hot dogs. My wife accuses me of being a saltaholic, so I am probably the wrong person to ask. I did notice that there is a low salt version of the hot dog seasoning available, so you probably arent the only person who finds regular hot dogs on the salty side.