Hot dogs 1st attempt.
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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
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpegMcjagger
They look great. Definitely on my list of things to try. -
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
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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 !!!
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Recipe- 8.33 lbs. 5lbs of 70/30 ground pork, 3.33 lbs of 50/50 pork venison mix. (Cleaning out the freezer).
I used this amount because it is 1/3 of a 25lb batch & is perfect size for my bowl cutter.
Excalibur frank & bologna seasoning.
Sure gel
Smoked meat stabilizer, (wanted to smoke right after mixing
40 oz h2o/ice mix.
26mm cellulose casings
Mixed with a bowl cutter & stuffed with waltons 11lb stuffer.
Smoked untill approx 130 deg , then finished in a turkey fryer until 160
Ended with an ice bath.
Been having problems posting from the app. I will post my thoughts at some point on how the hot dogs turned out.
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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
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/1/14E0D6A3-DB00-4054-BE67-921A268E57D9_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/3/3CA75FB0-F756-4F78-94A9-7500F406A1FE_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/7C5DD34A-5D3B-48AD-BBAA-C893F967E8B3_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/7/70E1351C-D6DB-49F8-9807-D478D98E5B18_1_105_c.jpeg
/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/0/06CCA651-4404-4C1A-A2F6-61F761E4476B_1_105_c.jpegMcjagger 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.
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Recipe- 8.33 lbs. 5lbs of 70/30 ground pork, 3.33 lbs of 50/50 pork venison mix. (Cleaning out the freezer).
I used this amount because it is 1/3 of a 25lb batch & is perfect size for my bowl cutter.
Excalibur frank & bologna seasoning.
Sure gel
Smoked meat stabilizer, (wanted to smoke right after mixing
40 oz h2o/ice mix.
26mm cellulose casings
Mixed with a bowl cutter & stuffed with waltons 11lb stuffer.
Smoked untill approx 130 deg , then finished in a turkey fryer until 160
Ended with an ice bath.
Comments on my 1st hot dog attempt:
- Apologies for taking so long. I have been on a family vacation plus am having difficulties posting from my phone.
- 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.
- 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. - Texture: My dogs were maybe a little juicer than the store bought brands. Otherwise, the texture and mouthfeel were very comparable.
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Comments on my 1st hot dog attempt:
- Apologies for taking so long. I have been on a family vacation plus am having difficulties posting from my phone.
- 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.
- 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. - Texture: My dogs were maybe a little juicer than the store bought brands. Otherwise, the texture and mouthfeel were very comparable.
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 -
Comments on my 1st hot dog attempt:
- Apologies for taking so long. I have been on a family vacation plus am having difficulties posting from my phone.
- 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.
- 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. - Texture: My dogs were maybe a little juicer than the store bought brands. Otherwise, the texture and mouthfeel were very comparable.
IVERYAN thanks for sharing. I bought that seasoning. In your opinion what would you add to it.
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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 saltyglen 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.
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