- Mar 26, 2020
- 3
- 0
I recently made hot dogs for the first time. Everything appeared to be great, great grind, smell, everything but the finished product is kind of tough.
I used 80% beef cross rib and 20% fat. Ground three times, twice through a 4.5mm plate to finish.
Recipe was as follow:
7.33 kg of meat and fat
440g of seasoning
18g cure #1
110g sure gel binder
37g of sodium erythobate
2.5c of ice water
26mm cellulose casing.
I followed a recipe from Walton’s Meat
Cooked at 167 for 20 minutes and then ice bath.
Franks were initially and still are a great flavor but they are tough, well at least they is quite a bit of chew to them after they were simmered up for dinner. They also appear a little on the dry side.
Any constructive criticism would be great!
Thanks
I used 80% beef cross rib and 20% fat. Ground three times, twice through a 4.5mm plate to finish.
Recipe was as follow:
7.33 kg of meat and fat
440g of seasoning
18g cure #1
110g sure gel binder
37g of sodium erythobate
2.5c of ice water
26mm cellulose casing.
I followed a recipe from Walton’s Meat
Cooked at 167 for 20 minutes and then ice bath.
Franks were initially and still are a great flavor but they are tough, well at least they is quite a bit of chew to them after they were simmered up for dinner. They also appear a little on the dry side.
Any constructive criticism would be great!
Thanks