or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › hot dog failure with 1 hopefull
New Posts  All Forums:Forum Nav:

hot dog failure with 1 hopefull

post #1 of 18
Thread Starter 

Doing some test runs on hot dogs changing some recipes around.... I wanted to change from table salt to kosher salt. Found this     http://www.smoking-meat.com/kosher-salt.html  and doubled the salt.......... well I just stuffed 2-2lb batches and did a fry test and both were waaaayyyyy to salty.... Looks like its not even worth smoking.... More food for the neighborhood dogs.... I am confused. I went to mortons web site and found this

 
Can I substitute Kosher Salt in a recipe that calls for table salt?
Generally, you may use Morton® Coarse Kosher Salt in place of table salt in recipes. We do not recommend using Morton® Coarse Kosher Salt in baking recipes, unless used as a topping, where a coarse salt would be desired. For general use in teaspoon amounts, use the same amount of Morton® Coarse Kosher Salt as table salt. For amounts greater than a teaspoon, please refer to the Morton Salt Conversion Chart.

 

 

 

I also was doing a snack stick test and it was a bust..... Dont use pre frozen ground beef... the mixture cured overnight with the seasoning. when I mixed it with water to soften it for the stuffer it would not mix together. It was an awefull mess of beef clumps and water... I just gave up and threw it out.......

 

I do have some good news, I am working on a super secret hot dog recipe... I am not copying off another recipe just doing my own thing and the fry test was very good.....

 

 

 

 

 

Some pics of the failures

 

HPIM2304.JPG

 

The NOT dog set up......

 

HPIM2306.JPG

 

Heres the super secret.. they will get smoked

 

HPIM2309.JPG

 

The dog food is on the right

 

HPIM2308.JPG

 

You say "WHERES THE BEEF"..

 

HPIM2313.JPG

 

thanks for lookin..icon_eek.gif

 

Joe

post #2 of 18

Well that sux

 

Great of you for posting a not so good go at sausage. It happens at times.

 

Your not measuring the kosher like you would table salt.

 

post #3 of 18

Joe,

 

Do you think the original recipe was too salty to begin with?  You may want to weigh out the amount of table salt they recommend and then  get the same weight in kosher salt and  see how the volumes compare.  Willing to bet the original recipe was off or when you where doing the calculator in your brain you moved a decimal point?

 

When Boykjo makes sausage he looks up in the air, sticks his tongue out a bit and calculates the amount of spices he needs in his head.  It worked out pretty well at SELA

post #4 of 18

You can switch by Weight but not volume...1C Diamond Kosher 5oz...1C Morton Kosher 7.5oz...1C Morton/Diamond Table 10oz...So if you doubled you were Half again too much!...That Sucks!...JJ

post #5 of 18

It happens but good luck with your super secret hot dog recipe

post #6 of 18

My box of Mortons Kosher says to use it the same as table salt up to 1/4cup and then after that use 1tsp more.... I find it odd that we all got different info on this, I used Kosher salt in my hot dog recipe and it seemed not salty enough, but it was that or table salt, when I read the box I figured I'd be ok

post #7 of 18

I just looked up the definition of kosher salt, interesting why it is flaked and not granular.   Basically all salt is religiously kosher and there are fine grained Kosher salts that measure just like regular non-iodized salt. 

post #8 of 18
Quote:
Originally Posted by alblancher View Post

I just looked up the definition of kosher salt, interesting why it is flaked and not granular.   Basically all salt is religiously kosher and there are fine grained Kosher salts that measure just like regular non-iodized salt. 



ahhh thanks for clearing that up Al!

post #9 of 18
Joe,

That sucks about the failure but atleast you were able to take a neg and get a positive out of it. Its also a nice reminder that we all have our failures with this hobby. So thank you for being willing to share.

Can't wait to hear how you like the top secret recipe you put together.
post #10 of 18

Super Secrets Huh ......

I'm looking forward to them, even though being super secret I'll never know the recipe. th_dunno-1[1].gif

We all have failures, they just make the passing ones taste so much better.

 

post #11 of 18
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 10:36am
post #12 of 18
Quote:
Originally Posted by Big Casino View Post

My box of Mortons Kosher says to use it the same as table salt up to 1/4cup and then after that use 1tsp more.... I find it odd that we all got different info on this, I used Kosher salt in my hot dog recipe and it seemed not salty enough, but it was that or table salt, when I read the box I figured I'd be ok



You can look at different sites and get different info...I got my weights of the different salt when I weighed it with my Students...I then had them measure and weigh the same salts...10 Groups...10 different measurements per Cup...all depends on how you fill your cup, if you Tamp it down, If the box is Full and new or near the end of a frequently handled box...That is why most recipes are more accurate measured by Weight rather than Volume...JJ

 

post #13 of 18
Quote:
Originally Posted by Chef JimmyJ View Post

.That is why most recipes are more accurate measured by Weight rather than Volume...JJ

 


Exactly. Cups and spoons should be outlawed. ROTF.gif

 

 

post #14 of 18
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 10:34am
post #15 of 18
Thread Starter 

Sorry but I am a teaspoon guy.... I have made too many mistakes relying on a scale, numbers and not to mention my ADD................hit.gif

 

Joe

post #16 of 18

What size casing are you using for the hot dogs here?

 

 

post #17 of 18
Thread Starter 
Quote:
Originally Posted by Tatonka3A2 View Post

What size casing are you using for the hot dogs here?

 

 



Using the 22/24 mm casings

 

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_94_97&products_id=308

 

They are the exact size of a regular hot dog......

 

Joe

post #18 of 18

 

Quote:
Originally Posted by DanMcG View Post

Exactly. Cups and spoons should be outlawed. ROTF.gif

Quote:
Originally Posted by Chef JimmyJ View Post

 

You can look at different sites and get different info...I got my weights of the different salt when I weighed it with my Students...I then had them measure and weigh the same salts...10 Groups...10 different measurements per Cup...all depends on how you fill your cup, if you Tamp it down, If the box is Full and new or near the end of a frequently handled box...That is why most recipes are more accurate measured by Weight rather than Volume...JJ

Quote:
Originally Posted by SausageBoy View Post

And inaccurate scales, there are a lot of those around!!!
:biggrin:

I just learned this a month ago. If you want to replicate a recipe with precision you have to weigh everything, unless it's a martini or something all liquid.

 

Tell us about your super secret dog recipe!
 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › hot dog failure with 1 hopefull