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Author Topic: Hot Dogs.  (Read 1650 times)

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Bentley

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Re: Hot Dogs.
« Reply #15 on: August 29, 2019, 02:59:57 PM »
Surprised...Hour later an only 135°.  I took a taste of the stuff that came out of where the probe was inserted.  Hard to believe that smoke can make something taste completely different when cooked.  Or maybe it was the melding of the spices?  I believe I am going to be pleased with the taste.


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ZCZ

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Re: Hot Dogs.
« Reply #16 on: August 29, 2019, 04:00:27 PM »
Color looks good!
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Bentley

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Re: Hot Dogs.
« Reply #17 on: August 29, 2019, 04:12:46 PM »
It is 154°, just shut the Pro off.  That was about 3 hours, which surprised me, but 3 hours in the Hot Smoke should work.  Gettin ready to go cut some onions right now and have one!
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Bentley

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Re: Hot Dogs.
« Reply #18 on: August 29, 2019, 05:06:36 PM »
​Taste is completely different then 1st batch, I mean Night & Day.  Not sure if they were maybe over smoked?  I was not going to water bath them, then realized that I might not be able to get the cellulose casing off if I don't.  So I bloomed them for about 5 minutes.  Peeled them and they felt pretty good, they had cooled, so I threw them in skillet but grew impatient and microwaved them for about 30 seconds, that I think was the down fall.  Very tough, chewy exterior (imagine eating the nastiest hot dog you have seen on the roller at 7-11 and double it), other then that, I am pleased. 

More experimentation tomorrow with that 1st 5lb batch!  Everything is a go except the finished texture, and I need to figure out if that is due to to long in smoke, to high in IT in smoke, to little a water bath or my assumption is microwave at the end.  I think tomorrow I will smoke till 130°. finish in steam and give pure ice bath for 15 minutes.  At least the flavor got sorted out!

Also, the next batch wont have those holes.  I was so paranoid about the fat melting when I blended I got the fat grind to frozen and then was impossible to get it to blend in with the meat.  That also should be an easy fix.



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« Last Edit: August 29, 2019, 05:08:09 PM by Bentley »
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Bentley

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Re: Hot Dogs.
« Reply #19 on: August 29, 2019, 05:28:33 PM »
May have to see if FMT has any tips on the texture.  They looked fine till I did the microwave.
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Bentley

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Re: Hot Dogs.
« Reply #20 on: August 29, 2019, 05:30:03 PM »
If the Dodgers make the WS, I may have to make some Chili Dodger Dogs!
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yorkdude

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Re: Hot Dogs.
« Reply #21 on: August 29, 2019, 06:31:40 PM »
Quote from: Bentley on August 29, 2019, 05:30:03 PM
If the Dodgers make the WS, I may have to make some Chili Dodger Dogs!
Those look fantastic. OH MAN. No ketchup? Just kidding you, they truly look really good. Do you notice the difference between natural and cellulose casings?
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Bentley

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Re: Hot Dogs.
« Reply #22 on: August 29, 2019, 07:21:38 PM »
The cellulose are not capable of expanding, and linking them is almost not possible.  That would be the only thing I dont like about them.  But I also hate eating half moon sausages when I want a nice straight one in a bun!

When I was much younger it was only ketchup and mayo on dogs...New Yorkers would try and slap them out of my hand...
« Last Edit: August 29, 2019, 09:38:15 PM by Bentley »
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bregent

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Re: Hot Dogs.
« Reply #23 on: August 29, 2019, 08:04:44 PM »
>When I was much younger it was only ketchup and mayo on dogs...
>New Yorkers would try and slap them out of my hand...

We do the same if you try putting mustard on a burger :)
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Free Mr. Tony

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Re: Hot Dogs.
« Reply #24 on: August 29, 2019, 08:18:23 PM »
Quote from: Bentley on August 29, 2019, 05:28:33 PM
May have to see if FMT has any tips on the texture.  They looked fine till I did the microwave.

Hard to say without tasting. From the pics, looks pretty solid to me. Nice and emulsified. I don't know what is in your seasoning, but I know the ones I have made had some milk powder. I think that kind of helps as a binder and improves overall texture. I would have thought by the pics they were spot on. Kind of hard to believe it's all beef. Pretty pink.
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Bentley

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Re: Hot Dogs.
« Reply #25 on: August 29, 2019, 09:40:09 PM »
Texture was the wrong word, outer skin is the issue.  It is as if it puckered and became desiccated the 30 seconds it was in the microwave.  Much more testing tomorrow.
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ZCZ

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Re: Hot Dogs.
« Reply #26 on: August 29, 2019, 09:53:34 PM »
Quote from: Bentley on August 29, 2019, 05:30:03 PM
If the Dodgers make the WS, I may have to make some Chili Dodger Dogs!

Not to worry. They will. Yankees and Dodgers in the WS. Hate to say it.
But I want to see pix of those Chili Dogs when the time comes.
Z
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Canadian John

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Re: Hot Dogs.
« Reply #27 on: August 30, 2019, 09:16:49 AM »

 The joys of experimentation!
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smokin soon

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Re: Hot Dogs.
« Reply #28 on: August 30, 2019, 10:53:37 AM »
Finding the perfect Hot Dog is a never ending journey for me. My best so far has been a Knackwurst from Rytek Kuta's book.
Always wanted to try to make those white dogs you find around upstate New York. Your batch really looks good!
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Bentley

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Re: Hot Dogs.
« Reply #29 on: August 30, 2019, 12:46:39 PM »
All piped and on the Pro for the last hour, is about 110°.  Going to Pull at 90 minutes or 125°, which ever comes 1st.  Not sure if to much smoke could be responsible for outer skin.  As I look at the photo of the finished ones, they almost look plastic.  Gonna finish in the crock pot full of water on low, that should be a temperature of about 170°.  A temperature I hope will be just about right to finih and I hope mellow the outer skin.

Lot of work for a .99 cent item.  Probably my last go at hot doges unless Millers decide they want to publish what goes into theirs!
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