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- Keep all protein on ice and keep cold as possible at all times
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- Grind all the meat with a large die first
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- Once all is ground, hold in the freezer, do not let the farce freeze through
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- Next grind all the meat through a small die
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- When the small die grinding is complete, return all to the freezer
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- Chicken, Beef, Pork and Back Fat
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- Mix all on speed 2 with a chilled paddle and bowl, hold in freezer
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- Mix your emulsifiers and ice water to make an emulsifying slushy
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- Put your very cold protein in a robot coop or cuisenart and add slushy
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- **It is very important not to let the temperature rise above 60 f while pureeing
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- Once pureed silky smooth, store in a mixing bowl and return to the freezer
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- Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt
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- If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage
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- Always cook a small piece to check the seasoning before stuffing a sausage
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- 24-26 mm Sheep casings
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- Stuff and Twist as fast as possible and keep in fridge, not the freezer
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- While stuffing and twisting, store in small bundles, hanging will be easier later
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- Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack
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- Carefully put in a oven or a smoker with pan below the dogs
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- Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f
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- Once cooked let the hot dogs chill in fridge
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- Dogs are ready to go once they are fully smoked and cooked through
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- For best results let the dogs rest and the flavors marinate overnight
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- Snapshot from Heaven
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.
http://www.robotcoupeusa.com/
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These hotdogs came out delicious! Thanks for a great meal, and letting me poke my camera into the tiny kitchen.
- Jesse
http://beerandnosh.com/2009/01/msf-inauguration-gala/
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, ……………
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Here is the Ratio I used for this particular recipe-
53% pork
19% chicken
13% beef
15% fat
3% nonfat powder milk
2% egg white
8.1% ice water
1.3% 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
Thanks for your great info! I am wondering if a house made hot dog stand is a good investment – considering the labor of the dog and cost of product… With your experience, what are your thoughts?
Its tough, there is a lot of labor in making homemade dogs, but definitely rewording
HOW WOULD YOU MAKE DEER HOT DOGS JB
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It’s amusing to note that the Robot Coupe is the original food processor developed in France for professional cooks. Later the company put out a home version which was then licensed in the early ’70′s to the guy who founded Cuisnart.
wonderful put up, very informative. I ponder why the opposite experts of this sector don’t realize this. You must continue your writing. I am sure, you’ve a great readers’ base already!
i know this maybe a stupid question but you as it is coming out of the mixer as you twisting it but I am wondering what it thing that holds the meat before twisting them each into per dogs though you know what I mean?
Ummm, I am a little confused, what little thing?
I just want to thank you from the bottom of my cook’s heart.
I am diabetic AND I lost a kidney to cancer. Both circumstances require I eat much less salt, and of course that means no more processed cured meats like hot dogs, bologna, etc. And I DO love them, so. If you have anymore of these comprehensive ways to make cured meats, I’d love to hear about them.
I am a pretty fair cook, and I am willing to go to some lengths to re-gain the joy of a hot dog or chili dog. Your amazing, comprehensive instructions are the best–by far–of any others I’ve found. As you know very well, often it’s “technique” and not just ingredients that make a something done just right.
I have made my own hot dogs, but they are inferior products as far as I’m concerned. You must either be a chef or a very dedicated in-home cook, because everything you did in this process …. well, a light bulb came on in my old addle-pated brain. The cooling of the ingredients and the emulsifiers make all the difference, I would imagine.
Thank you, sir, for all the time you took, especially with the camera to offer this wonderful and authentic way to make good old hot dogs! It will be fun when my sons and my daughter-in-law come and eat, next, and we’ll have chili dogs! The real thing. I’ll work on making light, fluffy long buns. It’s another challenge, so any advice is very welcome.
Oh, I love my fellow humans who offer things to us for nothing, just to help. That’s a great and generous gift you gave. I hope you have other things I can peruse. I guess I should make a website and offer up some of my specialties. Give something back… like a note in a bottle cast upon the internet sea.
Yours with thanks, Big Steve Smith
i sure wish the recipe was in lb.s and ounces ect. instead of percentages of meat and spices, i was afraid to try it that way, could you convert your way to pounds ect for 10 or 15 pounds of meat? thank you, earl rizzo
Sorry, no better time then the present to learn. It’s easy, just move the decimal over 2 spots and times by 10lb (160 ounces).
15% x 10lb (160 ounces) = the amount of the ingredient…
.15 x 160 = 24 ounces of what ever ingredient you need
there is also a longer explanation on how to use percentages to your advantage in my book. It is very easy and will maximize your yield and consistency.
-ryan