-
- Keep all protein on ice and keep cold as possible at all times
-
- Grind all the meat with a large die first
-
- Once all is ground, hold in the freezer, do not let the farce freeze through
-
- Next grind all the meat through a small die
-
- When the small die grinding is complete, return all to the freezer
-
- Chicken, Beef, Pork and Back Fat
-
- Mix all on speed 2 with a chilled paddle and bowl, hold in freezer
-
- Mix your emulsifiers and ice water to make an emulsifying slushy
-
- Put your very cold protein in a robot coop or cuisenart and add slushy
-
- **It is very important not to let the temperature rise above 60 f while pureeing
-
- Once pureed silky smooth, store in a mixing bowl and return to the freezer
-
- Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt
-
- If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage
-
- Always cook a small piece to check the seasoning before stuffing a sausage
-
- 24-26 mm Sheep casings
-
- Stuff and Twist as fast as possible and keep in fridge, not the freezer
-
- While stuffing and twisting, store in small bundles, hanging will be easier later
-
- Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack
-
- Carefully put in a oven or a smoker with pan below the dogs
-
- Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f
-
- Once cooked let the hot dogs chill in fridge
-
- Dogs are ready to go once they are fully smoked and cooked through
-
- For best results let the dogs rest and the flavors marinate overnight
-
- Snapshot from Heaven
Tags: beef, casings, chicken, fat, hot dogs, pork, sausage, sheep, smoke
-
This is probably a stupid question, but what is a robot coop? Is it a food processor? A mixer? I can’t tell from the photos. Thanks
-
Definitely not a stupid question.
You are right about the robot coop, it is a food processor that you find in professional kitchens, you can also buy them for a home kitchen. A robot coop will help the puree the hot dog farce, the more power you have the easier and silky the dogs will be. -
These hotdogs came out delicious! Thanks for a great meal, and letting me poke my camera into the tiny kitchen.
- Jesse
-
Thanks for the techniques, would you share the recipe??
-
I’ve been wondering how to make hot dogs from scratch, so a HUGE thanks for this article. However, I am new to the wonderfull world of emulsifiers; what ones are you using in the hot dogs; are their options on which ones to use?
Thank you very much for taking the time to read my question.
Love the site, and keep on not burning!
jr -
For that particular recipe I used dry milk and egg whites, there are different emulsifiers out there you can use too. Dry milk is a great additive for hot dogs, bologna and other pureed emulsified meat.
-
Thanks for the technique but I couldn’t find the recipe (list of ingredients).
Where’s the recipe? -
sounds great and looks delish, how about the recipe…
anyone, anyone, ……………
-
Here is the Ratio I used for this particular recipe-
53% pork
19% chicken
13% beef
15% fat3% nonfat powder milk
2% egg white
8.1% ice water1.3% salt
.5% paprika
.5% white pepper
.1% dried parsley
.05% dried thyme
.9% chili powder
.2% garlic powder
.1% poultry powder -
do you have a break down of this recipe in pounds and oz’s.
-
The recipes always change but the percentages don’t. Start by weighing the protein then multiply the wieght by the percentage, that is you amount. I always use grams
-
The directions and recipe look great. Can’t wait to try them… Wish you had a printer friendly way to print so I didn’t have to have all the comments.
-
First of all, you guide is quite thorough and very helpful. I can’t wait to make my own hot dogs using this guide! But first, I have a couple questions about casing technique:
1. About how much room should be left between links in order to preserve the shape of neighboring hot dogs when they are cut apart?
2. Will they hold their shape and size if removed from the casing?
Thanks for the help and of course for making the guide!
-
You should fill the casing as full as possiable, so when you twist the dog they are very close. The shape will set once they have been poached, streamed or smoked at a low temperature. If they are fully cooked and cooled they will keep there shape, but they wont resemble a skinless dog you buy at the store. Good luck
-
So, when filling the casing, would you fill it all at once, then add in the twists? Or twist off each dog as you go along?
-
If you use atificial cases that don’t tie together, how to do smoke them? Can they lay flat?
-
You can tie them together, it is just takes more time by hand. Yes you can smoke them by laying them also, they will have a mark from the rack or a flat side. Good question, thanks
-
First of all, Thank you for what you have posted.
What did you use to smoke them with in that oven? Do you think adding liquid smoke to the precooked recipe would have similar results? I live in an apartment(for now) and can’t have all that smoke.Thank you
20 comments
Comments feed for this article
Trackback link: http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/trackback/