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[Bentley]

Well I am going to have another go at making All-Beef hot dogs.  Went to RD today to buy a few things and the only decent price they had on the Aging table was some $3/lb hanger steak.  So I picked it up, along with some Chuck ribs that have a bunch of fat on them and will use that as the meat base.

I found a company called Walton's that does a lot for Meat Processing.  Going to try and be a bit more commercial with this go round.  The most difficult time I am going to have is emulsification.  But I believe I can get fairly close with the food processor and the Kitchen Aid.  Will try Walton's Hot Dog and Bologna Seasoning, some of their Sure Gel Meat Binder and I am done with regular casing...opted for their 26mm Cellulose Hot Dog Casings.  Never worked with it, but am looking forward to it.  So after cooking or smoking will try a little of both, will just peel off and have a traditional hot dog.  I hope their seasoning is good, cuz the smallest amount they sell is for a 25lb batch.  And I am a 5lb batch kind of guy.

[pmillen]

I think that using cellulose hot dog casings is a good idea.  Don't prick the air bubbles, though.  The casings will immediately split there.

[Canadian John]

 Someone is venturesome.

[BigDave83]

Can't wait to see the videos and such for this.

[ZCZ]

Watching.
For the meat for the actual dogs you can visit the closest slaughter house and pick up all the left-overs off the floor.  That will be in keeping with an authentic hot dog.  Keep it original man!
When my oldest sister did their 6th grade class trip they visited a plant where they made hot dogs.  She has never eaten them since.
But I like them!

Z

[Bentley]

Wasn't planning any...but?

Z, I think we have come a little further in food safety then when we were kids and certainly further then "The Jungle"...although I do believe a certain percentage of rodent excrement is still permitted.  That's what the salt and nitrates are for anyway!  I even wash my hands most of the time before I start cooking!


If you really want to delve into it!   Title 21, Code of Federal Regulations, Part 110.110

Can't wait to see the videos and such for this.

[Bentley]

I am hoping they are going to fit my style of hot dog and even sausage.  I am a drone and usually just go with the flow.  Have always just lived with sausage having casings, never questioning whether they are really necessary for a finished product.  Most of the time I have not care for them on the sausage.

They say these cellulose are much more forgiving when stuffing and virtually eliminate blowouts.  Which leads me to believe I can pack them tighter, giving a more uniform finish.  And they look very easy to peel off.  Will see, they are supposed to be here Weds.

I think that using cellulose hot dog casings is a good idea.

[pmillen]

Bentley, do you know if your cellulose casings are smoke permeable?  I know that some is are, and maybe all.

[Bentley]

These are, I would assume all are, but don't know.

[Bentley]

Well the seasoning, Gel and casings came in today.  Piped about a pound of it into the casing.  Did not have time to cook it anyway except to steam it.  Horrible outcome.  Good texture, but for a 100% All Beef dog, it tastes like a Banquet Brown and Serve sausage, not good.  I am really worried this Hot Dog seasoning is not for me...  Will see what 18 hours in the fridge does and also what a couple of hours in a 180° wood smoke environment makes it taste and look like tomorrow.  Gray hot dogs really don't cut it.  Some video and stills tomorrow.

[Bentley]

I thought it looked fairly good after 2nd grind and mixing so I did not put it in food processor, probably a mistake.  This is what the "paste" looked like before stuffing.  I have told you above about yesterdays go round.  I piped about another pound, will take to IT of 155° and see if it looks and tastes better.  I am pretty sure the color will be better, not sure the smoke is going to change the taste.  It has been in about 20 minutes and is low 90's, so I am gonna figure about 60-75 minutes to 155°.  I have video, but it is of grind meat and then going through mixer, it is about a minute, not real relevant, if someone wants to see it let me know and I will post it.

A couple of photos of paste & links.

[yorkdude]

I sure hope you like the taste, they truly look fantastic.
Staying tuned!

[Bentley]

Never having worked with cellulose casing, I realize you cant make a 6 inch, 1/4 pound dog in a 26mm casing.   You can make about the perfect "store" bought dog, but 1/4 pounder aint gonna happen.  So Next time I will try the 34mm.

[Bentley]

Did not pay attention to when I put them on, I think it has been about 45 minutes at 180° on the Memphis Pro and the IT is 115°.  I am at least hoping the color will look like a Dog!

[Bentley]

Also debating the ice water bath...Maybe half n half.