Another Attempt at Low Fat Wieners

Discussion in 'Sausage' started by danmcg, Mar 19, 2013.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Made up a small batch of chicken hot dogs trying to master "the low fat sausage that actually tastes good". and I think I'm close.
    I've been using tapioca starch at a 3% ratio to meat and it always has left a dry aftertaste on the tongue. so this time I tried adding some rendered chicken jelly (aspic) along with the starch and it has a nice mouth feel to it.
    I started with a package of thighs and deboned skinned and trimmed most of the fat off. Placed the trimming in some simmering water along with onion, carrots, and celery, and rendered it down, then chilled in the frig. Skimmed off the fat and saved the jelly.
    Meat on right trimmings on left.

    Recipe;
    chicken thighs 1000g
    salt 18 g
    cure #1 2.2g
    white pepper 2g
    paprika 2g
    coriander 2g
    mace 0.5g
    onion powder 1g
    meat jelly 150 g
    tapioca starch 30g

    Double grind through a small plate and mixed everything together.
    These I stuffed in to cellulose 26 mm casings for skinless (cause I was lazy )
    My intent was to smoke them the next day but was under the weather and just cooked them in a 180° water bath till internal temp was 160°

    After ther swim and stripped

    and My lunch about 20 minutes ago.

    Nice firm texture, good amount of moister and nice mouth feel.....I'm pleased with it, but needs a little tuning in the spice department.

    The spice mix is what I use for my pork wieners and it's a Marianski Bro. recipe.
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    They look nice and juicy.
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I haven't tackled low fat  hot dogs yet but I;m glad you have a head start on me so I can watch and learn....... The hot dogs look great.............[​IMG]    I'm still waiting on a good deal for a robot coupe food processor to emulsify.......[​IMG]
     
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thank God my wife don't read this Forum...Sausage is about the only meat item I can still eat fat in without getting a hard time!

    They look good. And pretty creative adding the Aspic. If you get in a pinch, no time to boil down the trimmings, Knox Gelatin and your favorite Boxed Chicken Stock will get 'er done on the fly...JJ
     
  5. YUM YUM, good grief those look good man. 
     
  6. Looks good, Dan.



    ~Martin
     
  7. dward51

    dward51 Master of the Pit OTBS Member

    Those do look good.   Some great ideas here for low fat dogs or sausage both.

    Thanks

    PS - a lot of hot dog recipes have ground mustard, ground celery seed, ground marjoram or sugar/dextrose in them.  Mustard seems to be pretty common though. Something to think about when you try tinkering with the spice mix (yeah I know, sugar/dextrose defeats the low fat healthy purpose but it's in a lot of recipes).  I have not tried hot dogs but I've been collecting recipes form posts on various forums.

    I've also seen egg whites listed as an ingredient.  Not sure if it would perform the same function as the jelly.
     
    Last edited: Mar 20, 2013
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks Guys for the comments.
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great looking Dogs!  Going to give Hofmann's some competition!
     
  10. dave17a

    dave17a Smoking Fanatic

     Want some of that in USA measurements. Don't want to look up any cross referance. Thank You.
     
  11. :icon_eek:

    ~Martin
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    :icon_eek: So you want HIM to take the time to cross reference it for YOU ? :icon_eek:
     
  13. z
     
    Last edited: Oct 16, 2013
  14. couger78

    couger78 Smoking Fanatic

    Here ya' go..I got ya started:

     1 gram = 0.035273962 ounces.

    Good luck!

     [​IMG]

    Good looking dogs, Dan!

    Kevin
     
    Last edited: Mar 20, 2013
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dave, evening.....  I hope you posted this as a ribbing...  It was taken that way....   You need a grams scale ???.. 0-500 grams or so would work just fine.... they are about $10 - $20 and worth it when it come to curing and making sausage.... herbs, spices etc can be weighed and your recipes don't suffer from volume measurements......   Dave
     
  16. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Looks good, Dan!
     
  17. dward51

    dward51 Master of the Pit OTBS Member

    Actually metric has been the official USA measurement since 1992.

    Most of us (myself included) are just creatures of habit and ignored the government decree (wish we could ignore more of them, but that's another thread for another part of the forum).

    Congress included U.S. industrial metrication in the Omnibus Foreign Trade and Competitiveness Act of 1988. This legislation amended the Metric Conversion Act of 1975 and designated the metric system as "the Preferred system of weights and measures for United States trade and commerce". The legislation states that the federal government has a responsibility to assist industry, especially small business, as it voluntarily converts to the metric system of measurement.

    This legislation required federal agencies to use the metric system in their procurement, grants, and other business-related activities by the end of 1992. While not mandating metric use in the private sector, the federal government has sought to serve as a catalyst in the metric conversion of the country's trade, industry, and commerce. Exceptions were made for the highway and construction industries. The Department of Transportation planned to require metric units by 2000, but this plan was canceled by the 1998 highway bill TEA21. The U.S. military has generally high use of the metric system, partly because of the need to work with other nations' militaries.

    Some members of Congress attempted to ban use of the metric system on federal highways in 1992 and 1993.  These bills were not popular in the House of Representatives and failed before a vote.

    This is why you see metric measurements on a FDA nutrition label.  Most labels have both english(imperial) and metric but we are so accustomed to ignoring the metric you really don't notice it being there.  Unless you are buying a 2 liter soda bottle (or as of late they are switching to 1.25 liter around here and charging about the same as the 2 liter).  Although I do remember seeing dual speed limit signs that read 40mph & 60kph back when the national speed limit was 55mph.  "But officer the speed limit sign said 60".   Apparently multi-tasking (cyphering what the signs really say - sort of like the french & english canada thingie) while driving is difficult for some americans.

    Ok, random rambling is over.....  you may now return to your normal thread.

    And, yes these wieners are on my "to do list"


     
    Last edited: Mar 21, 2013
  18. Anyone tried a chicken & lean pork mix?

    My Gerd/Acid Reclux is acting up again, sad face....

    And what pork cut would yall use, and a good chicken to pork ratio?
     

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