Hot Dog inquiry

[rstr hunter]

I've done hot dogs several times, and always just with a double grind through a fine plate on the grinder.   I would get a vertical stuffer especially with sheeps casings as they many times are tempremental.  What I've been trying is to try to get to an old fashioned weiner texture which is a little grainer than a Hormel or Farmland's Best type of hot dog.  Tried several recipes and mixes, so far like sausagestuffer.com's weiner mix.  I've also parboiled after smoking and then straight to a ice water bath.  Here's a batch I did q-view on.  Hope this helps.

http://www.smokingmeatforums.com/t/93736/hot-dog-w-q-view

 

[vargard]

To get a good emulsion is not particularly difficult, just keep the ingredients cold and dilute with a little water at a time after you mix the other ingredients. As if you were to make mayonnaise.
I have made wiener in a few years now and I am quite satisfied with the results.
Here is my recipe that produces 5 kg sausage.

1200gr minced pork
900gr minced backfat
400gr minced beef
400gr minced veal
200gr potato flour
144gr milk powder
1.4L of cold water
1/4 tsp ground nutmeg
1/2 tsp ground white pepper
1/2 tsp ground ginger
80gr salt
40gr sugar

Mix all ingredients except the water well. Dilute the mixture with water, little by little. This takes approximately 10-15 minutes. Stuff in 20-23mm Sheep chasing. Tie of in proper length and smoke the sausages for about 2 hours, or when you think that the sausage has good color. Simmer sausages in 80 °C (175°F) water with some salt, bay leaves and whole white peppercorns for 20 minutes. Cool in ice water.

  

Here is some pictures of the last batch that I made yesterday. I was lazy so I bought all the meat pre-ground to avoid having to wash the mincer, which was totally unnecessary because I had to grind the backfat anyway

 

[magnum3672]

Where do you get your backfat? When I made my brats they were lacking fat and all I've ever found was suet which, as far as I know, is a no-no for sausage

 

[vargard]

Here in Sweden we can´t buy back fat in the regular grocery store so I have to order it by the store or buy from the butcher. Which is not that common here anymore. Sometimes I buy unsmoked salted bacon instead and lower the amount of salt in the recipe. I don´t now if you have unsmoked salted bacon where you live, but in Sweden it´s a common dish. fried salted unsmoked bacon with beans or onion sauce and potato.

Ask at your local grocery store if they can get som back fat for you.