Ok, I've never tackled hot dogs before, mainly because I had never bought a fine grinding plate and I didn't want to use a food processor to try to emulsify the meat. I solved that problem a couple of months ago when I bought a grinding plate with 1/8" holes.
I've run 6 lb. of chuck and 4 lb. of pork butt through the grinder twice; Once through a 3/16" plate, then through the 1/8" plate. I'm pleased with the texture and see no need to try to emulsify further. The meat is in my refrigerator until tomorrow because of rainy weather here.
Before I add the cure & seasonings, mix and stuff, etc. are there any tips or tricks anyone cares to share? I'll be using LEM collagen hot dog casings.
What are the pros and cons of pulling the wieners at 138° f. and finishing in a hot water bath versus just leaving the wieners hanging in the smoker until the 152° f. internal temp is achieved?
TIA,
Jim B.
I've run 6 lb. of chuck and 4 lb. of pork butt through the grinder twice; Once through a 3/16" plate, then through the 1/8" plate. I'm pleased with the texture and see no need to try to emulsify further. The meat is in my refrigerator until tomorrow because of rainy weather here.
Before I add the cure & seasonings, mix and stuff, etc. are there any tips or tricks anyone cares to share? I'll be using LEM collagen hot dog casings.
What are the pros and cons of pulling the wieners at 138° f. and finishing in a hot water bath versus just leaving the wieners hanging in the smoker until the 152° f. internal temp is achieved?
TIA,
Jim B.