Hot dogs milk/water question

[archeryrob]

I am trying again to get a recipe for making deer dog after my last fiasco. I basically made a lot of Rob/dog treats and looking to skip that again. I did like the recipe and flavor, that was in the pan fried piece.

So I am going to try 5#'s again and this time thinking of mixing 1 cup each of dry milk and water to that 5# of mix. Would you suggest less? How much water and milk powder would any of your suggest?

 

[tropics]

I am trying again to get a recipe for making deer dog after my last fiasco. I basically made a lot of Rob/dog treats and looking to skip that again. I did like the recipe and flavor, that was in the pan fried piece.

So I am going to try 5#'s again and this time thinking of mixing 1 cup each of dry milk and water to that 5# of mix. Would you suggest less? How much water and milk powder would any of your suggest?

That sounds good.What else are you using for fat?
Richie

 

[Gwanger]

That sounds good.What else are you using for fat?
Richie

why don't you research on net or get a sausage book,like Rytec Kutas meat curing and sausage recipes a lot easier following a recipe and then changing as you want after trying the recipe, you can also go to german sausage maker on you tube. He makes hot dogs on you tube just sub the beef for venison.If you don't tell us more about your recipe it is hard to make qualified comments.

 

[daveomak]

Rob, afternoon.... Below is a "commercial" guide to sausage additives... Weighing stuff is better than volume measure... You didn't say what you didn't like about your last batch.. More info would sure help, like Gwanger noted... Fat additions is a big deal in venison... probably about 30%...



Guidelines for Spice Usage
General rule: About 1-2 g of spice is added to 1 kg (2.2 lbs) of meat. One teaspoon of dried ground spice weighs about 2 grams.

The following tables are reprinted with permission fron the book "Home Production of Quality Meats and Sausages" Chapter 12 Creating Your Own Recipes and will help you create your own recipes. This is how much spices the professional sausage maker adds to 1 kilogram (2.2 lbs) of meat.


Spice in grams per 1 kg of meat
Allspice 2.0
Bay leaf 2 leaves
Cardamom 1.0 - 2.0
Caraway seeds 2.0
Caraway powder 0.5
Cayenne pepper 0.5
Celery salt 1.0
Chillies 0.5
Cinnamon 0.5 - 1.0
Cloves 1.0 - 2.0
Coriander 1.0 - 2.0
Cumin 1.0
Curry powder 1.0
Fennel 2.0
Fenugreek 1.0
Garlic paste 3.0 - 5.0
Garlic powder 1.0
Ginger 0.5
Juniper 2.0
Mace 0.5
Marjoram 2.0 - 3.0
Mustard 2.0
Nutmeg 1.0
Onion (fresh) 10.0
Onion powder 2.0 - 5.0
Paprika 2.0
Pepper-white 2.0 - 3.0
Pepper-black 2.0 - 3.0
Red peppers 0.5
Thyme 1.0
Turmeric 2.0 - 4.0
Other Ingredients in g per 1 kg of Meat
Non fat dry milk powder 4.0
Soy powder concentrate 1.0 - 3.0
Sugar 1.0 - 2.0

 

[archeryrob]

Thanks I read Rytek's frankfurter recipe and he has 2 cups water and NFDM to 10 pounds, so I had cut the 5# down to 1 cup each already.

I would normally use 2.5# of deer meat to 1.5# pork butt and 1# pig fat to get about 29% fat. This time do to shortages of ground deer in the experiments. I'm running out and need to hunt again, my countdown says 97 days and 22hours :) Anyways, I am using 1.7# of deer, 2.3# of pork butt and 1 # of fat and ends around 34% fat

Lhender posted the recipe on here and I really like the mustard and garlic flavor, but the water and milk was just way too much, hence my concern on "How much" milk and water and wanting everyones input if it should be reduced even from Rytek's amounts.

 

[Gwanger]

Thanks I read Rytek's frankfurter recipe and he has 2 cups water and NFDM to 10 pounds, so I had cut the 5# down to 1 cup each already.

I would normally use 2.5# of deer meat to 1.5# pork butt and 1# pig fat to get about 29% fat. This time do to shortages of ground deer in the experiments. I'm running out and need to hunt again, my countdown says 97 days and 22hours :) Anyways, I am using 1.7# of deer, 2.3# of pork butt and 1 # of fat and ends around 34% fat

Lhender posted the recipe on here and I really like the mustard and garlic flavor, but the water and milk was just way too much, hence my concern on "How much" milk and water and wanting everyones input if it should be reduced even from Rytek's amounts.

View attachment 366140

Archer you are still using 5# of meat and fat,if he call for 2cps ea. water and dry milk for 10 lbs I would use i/2 of what his recipe calls for 10# recipe, remember hot dogs are usually emulsified b4 stuffing and you will need to add more water and ice to get proper texture,it is not a recipe that locks in specific amounts of water and ice it is more a texture thing. Hope this helps and this tells you that sausage making is an art and the specifics are left up to the sausage maker,recipes are just guidelines.

 

[Gwanger]

Archer you are still using 5# of meat and fat,if he call for 2cps ea. water and dry milk for 10 lbs I would use i/2 of what his recipe calls for 10# recipe, remember hot dogs are usually emulsified b4 stuffing and you will need to add more water and ice to get proper texture,it is not a recipe that locks in specific amounts of water and ice it is more a texture thing. Hope this helps and this tells you that sausage making is an art and the specifics are left up to the sausage maker,recipes are just guidelines.

you can emulsify your sausage meat in a food processor with ice chips to keep heat down.Making hot dogs will require some experimenting and some learning.Watch German sausage maker on you tube to get techniques down.

 

[Gwanger]

you can emulsify your sausage meat in a food processor with ice chips to keep heat down.Making hot dogs will require some experimenting and some learning.Watch German sausage maker on you tube to get techniques down.

Archer this is best reply I could give, hot dogs are one of most labor intensive sausages and venison hot dogs are one of my favorites, sausage making is a learning experience you will find out but what you will learn by doing is far better than what more we can tell you, if you will be smoking these as most good hot dogs are,you will need to add cure to protect yourself and keep meat as cold as possible give cure time to work b4 stuffing.

 

[daveomak]

Why not make the dogs without NFDM ?? Or try 1/4 cup....
Processors use it to make more money... Not to improve the quality...

 

[chopsaw]

"How much" milk and water and wanting everyones input if it should be reduced even from Rytek's amounts.

I understand where you are at with this . I was there at one time . I am far from the expert , but the more I make the better they are , and I have confidence when I'm mixing and stuffing that the end result is going to be worth the effort .
Had my share of failure. So my point is Only you will know what amounts you need for your taste .

This is my method . If it calls for 1 cup milk powder , 1 cup water . I will measure out both as listed .
I add about 1/4 of the milk powder , and start adding water . Mix . If it needs more water I add it . More milk powder I add that . I go until I have a nice sticky mix . Meaty , not pasty . I rarely use the total amounts anymore .

You have 5 lbs . Split it again in half . Do one batch with the amounts listed , and cut back on the second batch .
Keep notes .