4th of July Hot Dogs

[fajitapot]

Whipped (literally) up a 5lb batch of hot dogs for the family.

50/50 Lean Beef and Fatty Pork
Salt
Garlic
Prague Powder #1
Milk Powder
Coleman's Mustard
Coriander
White Pepper
Three Different Types of Paprika
Cayenne
Celery Seed

I started with the beef and added 1/3 of the ice and slowly added the rest of the components in two additional batches, adding the pork fat with the last. Once everything was in the pool I cranked up the speed and whipped it until the whole mess reached just over 50℉ (about 30 minutes) and incredibly sticky. Then it was stuffed into 26/28 Lamb Casing, rested in the fridge overnight, and smoked slowly to 150℉.

From the smoker into an ice bath to tighten up those casings and eventually into vacuum sealed bags for storage.

 

[Steve H]

Looks good! Taste, texture, thoughts?

 

[johnnyb54]

They look delish.

“Once everything was in the pool I cranked up the speed and whipped it until the whole mess reached just over 50℉ (about 30 minutes)”

Was this in a food processor? If so how large is it (10,12’ 14 cup). I’m on the verge of trying my luck with making some franks. The only addition I’ll be making is once the franks are made I’m thinking of smoking them for 2 hrs. at 120 then finishing them off in a 155 deg, water bath. Thanks for sharing.

 

[fajitapot]

It was in the KitchenAid and there were more than a few times that I wondered how much trouble I would be in if the motor blew. Next time I'll use a food processor (which is basically a small Buffalo Chopper -- ideal for this) or split the batch in two. It worked, but barely.

I like the smoke and poach method but eliminating the extra step is worth it to me. You could even smoke then vacuum seal and sousvide for even more precision, but again, extra step.

 

[bdskelly]

The dang images won’t load in my iPad. I would have liked to see this one.

 

[motocrash]

The dang images won’t load in my iPad. I would have liked to see this one.

Ditto,on PC.

 

[fajitapot]

Here's a shot of the texture:

I wish I had added a bit more water, I used 26% ice and feel like I could have upped it slightly and continued whipping for longer. But the flavor is great and the same recipe I have always used.

 

[fajitapot]

Sorry to those that want to see the images and can't. Does this help?

 

[motocrash]

Oh yeah,that helps.They look great!
I believe they'll be received with a bang

 

[johnnyb54]

You could even smoke then vacuum seal and sousvide for even more precision, but again, extra step.

I’m going to sous vide but forgo the vacuum sealing. I’ll just put them right in the sous vide water bath and clean the sous vide (Joule) good when finished. I’ve made kielbasa and snack sticks this way with no problems.

 

[bdskelly]

Very impressive. Thanks for sharing!