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Jonathon shared this bowl cutter recipe for hot dogs with me. It is from the University of Wisconsin’s meat processing school. The most interesting part of this is that it calls for over 3.5 quarts of water for a 25 meat block.
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IVERYAN I moved this to Equipment Category as it is equipment specific and because I want some stuff in that category. Thanks for posting, hopefully people find this usueful.
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Jonathon shared this bowl cutter recipe for hot dogs with me. It is from the University of Wisconsin’s meat processing school. The most interesting part of this is that it calls for over 3.5 quarts of water for a 25 meat block.
IVERYAN they obviously want a slurry for sure. That’s a bunch of water
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Water is your cheapest ingredient. The more that you can bind in the better the profit margin is!
Pivodog said in Bowl cutter recipe.:
Water is your cheapest ingredient. The more that you can bind in the better the profit margin is!
A commercial processor is looking at how he can maximize profits and still make a good product.
The bowl chopper has the ability to finely divide the protein, fat while mixing with the water to create an acceptable emulsion that holds more water than you could otherwise get with just a grinder.
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I see that recipe also calls for sodium phosphate. Pretty sure that contributes to the enhanced water-holding of the emulsion as well.
Paul
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I see that recipe also calls for sodium phosphate. Pretty sure that contributes to the enhanced water-holding of the emulsion as well.
processhead I used the recipe to make a batch of hot dogs and snack sticks. I used the recommended amount of sure gel to get my sodium phosphates. Also 7.5 lbs of H2O is about 3.5 quarts of water per 25lb of meat. It is amazing how much water can be absorbed with a bowl cutter. I used a similar cook cycle as the grind/mix method and didnt notice a difference as far as timing to reach 160. I didnt weigh out my snack sticks, but I noticed I had considerably more than I normally do when making 25lb with a grinder/mixer. Another big difference is how much easier it is to stuff the product. I have a chinese hydraulic stuffer that will usually get hot & trip the breaker several times when making 25lb of snack sticks. I had to turn the power down as low as I could to keep it from overstuffing. It ran cool as a cucumber with no breaker tripping. I know you have a bowl cutter also, and am wondering if you notice the same thing.
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I haven’t made hot dogs yet but have used my bowl chopper for making venison stack sticks for 10 years or more. I don’t use additives in my snack sticks. Just the seasoning pack, water, and the meat block which is 80/20 lean venison/beef fat.
Some extra water definitely helps to make the emulsion easier to stuff. I added extended handles to my manual stuffers to make it easier to to operate them, and its not bad at all as long as you have a helper for stuffing.
The other sausages I have used the chopper for are weisse-wurst and brauschweiger.
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You should always add the weight of the water to your meat block weight. IVERYAN I’m curious did you weigh your final emulsion afterward? My guess is that you ended up close to 30lbs.
Pivodog i did not weigh them, but definitely will next time.
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