How do I get hot dogs more "tender" ??

[old frenchie]

here is a page I keep tucked away it has sausage ingredients and what they are used for

http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS

Thanks Big Casino ... that's a great page ... I added it to my favorites.

Roger

 

[old frenchie]

I don't understand it either, both taste horrible and are expensive, I don't add either one to any of my sausages.
Brings back very bad memories of the beef patty mix made with soy that was around quite a bit several years ago, absolutely horrible stuff tastewise and with the texture of a hockey puck! YUCK!!!!
They're not needed (soy or milk powder) if you practice good technique...get a good natural bind and don't overcook the sausages!!!!
~Martin

Thanks again Martin ...

I too remember those God-awful beef patties!

I'm starting to think the NFDM/Soy-Protein is simply a tool used by "professionals" to keep from losing weight and thus $$$. I don't care if I lose a bit of weight.

All of my "fresh" sausages have been great (I don't add the binders to them) but my smoked ones have always had a bit or "eraser" to them. I'm looking forward to leaving them out of my future smoked sausages for a better product.

Thanks again ... I owe you a couple of beers !!!

Roger

 

[venture]

Someone said "hot dogs" are a difficult one to make?  I would add "bologna"  oh, hell, "baloney" to that one.

Both are difficult for me and require more work.

For my taste, a well made sausage is often better than a "hot dog".

To go for that true "hot dog"  texture takes a little more work.

Good luck and good smoking.

 

[shannon127]

I must say though, that, IMHO, hot dogs are one of the most difficult sausages to make consistently in a perfect way. The way I prefer them anyway.
Best of luck!
~Martin

I second that

 

[linguica]

I don't understand it either, both taste horrible and are expensive, I don't add either one to any of my sausages.
Brings back very bad memories of the beef patty mix made with soy that was around quite a bit several years ago, absolutely horrible stuff tastewise and with the texture of a hockey puck! YUCK!!!!
They're not needed (soy or milk powder) if you practice good technique...get a good natural bind and don't overcook the sausages!!!!


~Martin

I worked for the company that pushed that poor excuse for dog food. BEEF PLUS it was called. They gave us all a pound if it and told us to come up with customer recipes. My comments got me in quite a bit of hot water with the meat merchandiser. After three months of trying to force feed it to the public it quietly disappeared, much like the employee discount.
 

PS My favorite hot dog is Casper's. They are too long for the bun, but I always have to share a bite or two with my mooching dog.   

 

[BGKYSmoker]

OF

Are you making like store bought kinda dogs?

post your recipe pleas so we all can help you. i'm sure you will get lots of variations.

Try this dog recipe.

Ingredients:

3.5 lbs lean meat              
1 lbs. pork butt
1/2 lb. beef or pork fat

2tablespoons salt
1 teaspoons curing salt
1 tablespoons paprika

1 tablespoons onion powder
1 tablespoons garlic powder
1.5 teaspoons white pepper, ground
1 teaspoons cardamom, ground
1 teaspoons mustard seed powder
1 teaspoons mace
1/4  cup corn syrup solids
1/8 cup powdered dextrose
1/4-1/2 cup ice water
1 cup non-fat-dry milk (fine if you can)

Grind 2x to a close emulsification. Stuff into hog casings and smoke your normal way, you can hot water them after smoke if you like.

 

[linguica]

OF

Are you making like store bought kinda dogs?

I'm still a beginner. Homemade hot dogs are way "above my pay grade". The only sausages i can make are breakfast links and my Grandfathers longuica from the Azore Islands.

 

[BGKYSmoker]

Here is another one for y'all. Poached or smoked.

NOTE: If your going to smoke the dogs leave out the liquid smoke.

5 lbs lean ground beef, chuck works well

4 T kosher salt

1 t cure 1

2 T dry mustard like colemans

1 T paprika

1 t ground black pepper

2 t ground mace

1 t ground coriander

1/2 t celery seed

2 t liq smoke (only if poaching)

1 cup distilled water

sheep, hog or collagen 21mm

combine salt, cure, mustard. paprika, coriander, celery seed in a bowl set aside (mix well). Grind meat 2x thru fine plate or emulsify in your way until smooth. Add spice mix to meat and mix well until smooth. If you wish you can make a patty to taste (adjust if you need to before stuffing) stuff mix into casings, poach at 180-200* or smoke in your normal way. Meat IT should be 152-155

 

[old frenchie]

Thanks Rick for the recipes ....

I'll try them next time.

At Martin's sugesstion, I left out the Soy Protein from my recipes and suddenly the texture was fine. 

I was always substituting the Soy Protein for the NFDM because I thought it ok to substitute. Looks like I'm going back to NFDM. 

Again, thanks Rick !! 

Roger