My first attempt at hot dogs
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Jonathon - Them are the casings I have. Bought them a while back. I have been waiting for the opportunity use them.
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3 times through the 1/8” grinder plate.
4 minutes in the food processor. It looks emulsified.
Time to start stuffing.
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Stuffed
Twisted
In the smoker
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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!
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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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