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

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