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2nd try at hot dogs

post #1 of 20
Thread Starter 

Well went to make a batch of hot dogs the other day and they come out looking so bad they looked like a dog turd. LOL So back on the horse today. Mixed up 7 lbs 50/50 pork and beef and added 8 oz. of cheddar cheese. Made up some old style hot dogs. 1 1/4 diam 6 inches log and boy the taste good.


Well ground the meat three times then emulsified it.

grinding 5050.jpg


Stuffed and waiting to cookstuffed dogs.jpg



Got to watch them roasters this one was off 150 degrees.roaster temps.jpg


Ok waters ready every body into the pool!

hot dogs in the pool.jpg


And when all goes right you end up with these.


finished dogs.jpg

post #2 of 20

Nice looking dogs.  Did you use any seasonings as well as the meat and cheese or just straight meat?

post #3 of 20

looks good icon14.gif

post #4 of 20
Thread Starter 




2 level. tspns. Prague Powder #1 
4 tblspns. uniodized salt ( I cut this back to 2 TBS.  first batch was too salty for me.)
10 lbs. lean beef chuck 
1 pint icewater ( I didn't add water to mine)
4 tblspns. paprika 
4 tblspns. dry powdered mustard 
1 tspn. white pepper 
1 tspn. black pepper 
1-1/2 tspns. ground celery seeds 
1 tblspn. coriander 
2 tspn. garlic powder 
2 cups soy protein concentrate 
4 tblspns. powdered dextrose 
I decided to use pork / beef and I had to do some math because I did 7 lb. I marked my changes. It's the hobble creek recipe if you want to goggle it.
Pretty good dogs! 
post #5 of 20

Cool dogs vipe......... Did you chunck the cheese or is it ground with the meat



post #6 of 20

yummy nice dogs

post #7 of 20
Thread Starter 

I chunked into 3/8 pieces and folded in after emulsifying.

Originally Posted by boykjo View Post

Cool dogs vipe......... Did you chunck the cheese or is it ground with the meat





post #8 of 20

Those look mighty tasty. Thanks for the recipe

post #9 of 20

very nice dogs. they are on my to do list!

post #10 of 20

Looking mighty good from here! Thanks for the recipe.

post #11 of 20

Looks great. Hog casings or collagen?

post #12 of 20

great looking dogs.. Nice job

post #13 of 20
Thread Starter 


Well decided if you want to make them I'd post the whole recipe. I did change a few things. First they say cook at 200degrees but at that temp your meat will fat out. So don't go over 160 degrees and done at 150 degrees. I also grind three times and emulsify. I like the 32 mm or 1 1/4 casings as they give a hot dog about the size of a Brat and really fill the bun. I make them in one long lenght and tie off every 6 inches. I also used cologne casings and peel after cooking and cooling them. Usually there is enough grease that they pretty much just push right out of the casings. Then you use warm water to remove grease from dog and let dry. Hope this helps some prevent all the mistakes I had to do to get to this point.
[USA] "Hobble Creek Hot Dogs" 
(Ranch-Made All-Beef Frankfurters) 
10 lbs. lean beef chuck  ( i used 1/2 pork 1/2 80/20 hamburger)
2 level. tsp. Prague Powder #1 (Cure #1)
4 tablespoons. unionized salt  
1 pint ice water 
4 tablespoons. paprika 
4 tablespoons. dry powdered mustard 
1 tsp. white pepper 
1 tsp. black pepper 
1-1/2 tsp. ground celery seeds 
1 tablespoon. coriander 
2 tsp. garlic powder 
2 cups soy protein concentrate (or Powdered dry milk will work)
4 tablespoons. powdered dextrose 
To make all-beef frankfurters, cut nearly-frozen meat into inch chunks then grind them through a 3/8" plate. Grind ‘em again through a 3/16" plate using a little ice water to keep the plate and knives cool. Mix all the dry ingredients together with the Prague Powder then stir the mixture into some of the ice water for even distribution in the meat. Finally, mix every ingredient together, including the meat, making sure the curing agent is distributed entirely throughout the sausage. Emulsify the sausage in small batches inside a food processor, using ice water as needed to thin the mixture slightly and reduce the stress on the motor. Do not over process the meat. When a sticky paste develops, start another batch, refrigerating the last. 
Stuff the sausage into 29-32 m.m. hog casings, 24-26 sheep casings, or plastic casings in desired lengths. Our gang always liked 22 m.m. "foot longs" in tender sheep casings. Hang the franks inside your kitchen thirty minutes or more, then cook them in 160° F. (93° C.) hot water until the internal meat temperature reaches 150° F. (66° C.). Use a probe-type thermometer with a cable and alarm. Immediately, immerse them in ice water, lowering the internal meat temperature to room temperature. Allow the franks to bloom in the refrigerator overnight before eating them. 
You can smoke at 160 also till 150 IT.
post #14 of 20
Thread Starter 
Going to try re-posting these pics. See if they come out better.

Here is the grinding


Then stuffed them


Then into the bath


Cooling down note the extra grease. Normal I guess but worried me.


Pealed and drying


Now to compare. This is what it looks like when the water bath goes over 160 degrees and all the fat melts out.
Dog Turds!!!


Ok guys now you see what to do and what not to do! Hope I can prevent you from making your own Dog turds!!! lOL
post #15 of 20

Wow thanks for the recipe and re-posting the pics.  Also thanks for telling us your mistakes so we can learn!  Those dogs look very good!!

post #16 of 20

Wow, those are some great looking hot dogs! I thought you were exaggerating about the other ones looking like dog turds, but ummm........I guess not lol

post #17 of 20
Thread Starter 
Originally Posted by Billdawg View Post

Wow, those are some great looking hot dogs! I thought you were exaggerating about the other ones looking like dog turds, but ummm........I guess not lol

Nope! And that from the best I can figure was from poaching in 180 degree water. This causes all the fat to cook out of the meat and cause it to build up in the cases. forcing the meat into weird shapes. The recipe calls for 200 degrees and that's way to high. I stayed at 159-160 and all came out good. Didn't even loose my cheese. When I smoke sausage I do low and slow and dry at 120 for an hour and step up 10 degrees an hour till 160 then finish there. Just got to learn to watch water closer. oh one other thing. If poaching in a roaster as I did the temps are so far off you cant go by them. Make sure to use a good thermometer similar to a maverick 732 or some thing. Just don't get the probes wet where the wires enter or their done. LOL
post #18 of 20

They look like store bought!  Great job.  Did you take any pics with them sliced so we could see how the inside texture and cheese turned out?


I just got a stuffer today, so that means I can add chunks of cheese or onions or garlic or just about anything after the grinding is done.  Before, I was using my grinder to stuff with.  It worked, but a little pain in the a$$!  This stuffer is not only going to make it easier, but open up a lot more possibilities.


Thanks for the pics and tips!

post #19 of 20
Thread Starter 
Thanks everyone. After my first attempt I am proud of these! LOL No didn't think to take any money pics. But I was pleased! After emulsifying the meat had a nice smooth texture not coarse like a sausage has. The Cheese remained in pockets all through it like I hoped. Next time maybe some chopped jalapeno too! The grinder doesn't allow you to do this because while stuffing with it they grind up also. The stuffer you will like. Not only quicker but the texture will be the same as you put in. Also when emulsifying add ice water or ice to the mix. If the meat gets in the 50's it will ruin the whole batch. I do a little at a time and don't process for very long. Looking forward to a lot of pics.
post #20 of 20

Wow great job!!  I was hoping to try some dogs this weekend but was thinking about smoking them. 

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