Increased water and fat content to make hotdogs

[Fueling Around]

What is your binder?
With a 50% fat content the protein extraction from the meat alone may not be enough suspend the fat in the emulsion without added binder.

 

[slavikborisov]

Your grind looks very cold and premium. I’m betting you will have good results this time since you had a single grind. Just keep it cold before going through the juicer and I’m betting you will be fine.

I’m hoping so Appreciate All the help SmokinEdge !! Your a huge reason I’ve had success on my venture into sausage making…. I did check temp before going in the juicer and it was 38F till I was done it was 45-50F

 

[slavikborisov]

What is your binder?
With a 50% fat content the protein extraction from the meat alone may not be enough suspend the fat in the emulsion without added binder.

Circle S binder

 

[slavikborisov]

What is your binder?
With a 50% fat content the protein extraction from the meat alone may not be enough suspend the fat in the emulsion without added binder.

@ 25g/kg to accommodate the extra water and and fat

 

[indaswamp]

Looking forward to pics. of the links.....

 

[SmokinEdge]

What is your binder?
With a 50% fat content the protein extraction from the meat alone may not be enough suspend the fat in the emulsion without added binder.

This is exactly why the meat should be emulsified or protein extracted before the fat is added. The two need to be worked separately. A ”binder” is a product that binds water not a binding of the meat mince. The binding of a meat mince comes from protein extraction from the meat. I think the term “binder” gets confusing to some.

 

[slavikborisov]

Looking forward to pics. of the links.....

This is exactly why the meat should be emulsified or protein extracted before the fat is added. The two need to be worked separately. A ”binder” is a product that binds water not a binding of the meat mince. The binding of a meat mince comes from protein extraction from the meat. I think the term “binder” gets confusing to so

The red casing is doctors sausage with two smaller chubs that’s smoking first then I will be poaching… the hotdogs are going right in to the poach water… the bologna is a hot honey jalapeños I’ve been trying to nail
Down which will be done compete in the smoker and last but not least kelbasi in the back !

 

[slavikborisov]

This is exactly why the meat should be emulsified or protein extracted before the fat is added. The two need to be worked separately. A ”binder” is a product that binds water not a binding of the meat mince. The binding of a meat mince comes from protein extraction from the meat. I think the term “binder” gets confusing to some.

Did a fry test of the hotdog batter texture was much better flavor was spot on … I noticed there definitely more voids and air pockets with this farce but I didn’t watch to stuff it super tight since I had extra water

 

[SmokinEdge]

Nice work all around. All looks delicious. Air is a bit of a Problem using the juicer but it’s acceptable for the convenience to me. Same problem if using a food processor with dull blades it whips air into the batter. I find that if I make small logs of meat about 30mm and slow down the feed rate (let the juicer eat) and don’t use the plunger to force feed the juicer that I get less air in the batter. I really see the difference in my 5” bologna.

 

[slavikborisov]

Nice work all around. All looks delicious. Air is a bit of a Problem using the juicer but it’s acceptable for the convenience to me. Same problem if using a food processor with dull blades it whips air into the batter. I find that if I make small logs of meat about 30mm and slow down the feed rate (let the juicer eat) and don’t use the plunger to force feed the juicer that I get less air in the batter. I really see the difference in my 5” bologna.

Thank you I think it will all taste pretty good!! And Okay I will have to keep that in mind … mine didn’t seem to move any meat unless I plunged it unless it was really slow or because there was so much fat … idk if ice or water would help

 

[SmokinEdge]

You can make meatballs smaller than the diameter of the throat and drop one in then plunge it to feed, again you aren’t pushing much air in like you would plunging a throat full. I see it on the outlet where if I’m plunging a lot the air pushes right out the exit. So I started experimenting with different ways to feed the juicer that produces less air on exit. Also make sure the teeth on the cone are good and sharp. When I bought mine the teeth were dull and slightly rolled over on the point, guessing they ran heavy pitted fruit through. I sharpened every row of teeth with a small diamond file, very time consuming, and the machine worked much better but then the teeth were a bit shorter and the emulsion was about like triple grinding through the 1/8” plate, so I just bought a new cone, that was a much better solution.

 

[slavikborisov]

You can make meatballs smaller than the diameter of the throat and drop one in then plunge it to feed, again you aren’t pushing much air in like you would plunging a throat full. I see it on the outlet where if I’m plunging a lot the air pushes right out the exit. So I started experimenting with different ways to feed the juicer that produces less air on exit. Also make sure the teeth on the cone are good and sharp. When I bought mine the teeth were dull and slightly rolled over on the point, guessing they ran heavy pitted fruit through. I sharpened every row of teeth with a small diamond file, very time consuming, and the machine worked much better but then the teeth were a bit shorter and the emulsion was about like triple grinding through the 1/8” plate, so I just bought a new cone, that was a much better solution

I follow you , and it looks sharp but I did notice as I really plunged I could see the air go in and out of the end…. Can’t say anything bad about the juicer I think I’m gonna find a second on as a spare it runs so smooth the motor is a tank …. I can’t believe there isn’t another machine similar to this that could be marketed as an emulsifier for meat … some butcher supply company I’m sure could come up with something that doesn’t involve a six figure cost machine!!! A couple design tweaks to the juicer and you’d have a home owner’s emulsifier!

 

[SmokinEdge]

I follow you , and it looks sharp but I did notice as I really plunged I could see the air go in and out of the end…. Can’t say anything bad about the juicer I think I’m gonna find a second on as a spare it runs so smooth the motor is a tank …. I can’t believe there isn’t another machine similar to this that could be marketed as an emulsifier for meat … some butcher supply company I’m sure could come up with something that doesn’t involve a six figure cost machine!!! A couple design tweaks to the juicer and you’d have a home owner’s emulsifier!

The juicer does fine but I wish someone would make a home kitchen buffalo chopper, even if it only did 5# at a time 10# would be better but if it was affordable I’d be all over one. Very useful to me.

 

[slavikborisov]

The juicer does fine but I wish someone would make a home kitchen buffalo chopper, even if it only did 5# at a time 10# would be better but if it was affordable I’d be all over one. Very useful to me.

Agreed!
So everything turned out good obviously the visual wasn’t to my liking as far as air pockets go but the added fat and water with the dual grind and juicer was much better than my first attempt here some photos …
Kelbasi was great doctors sausage was spot on as I did the same thing with the milk @20%

 

[Fueling Around]

This is exactly why the meat should be emulsified or protein extracted before the fat is added. The two need to be worked separately. A ”binder” is a product that binds water not a binding of the meat mince. The binding of a meat mince comes from protein extraction from the meat. I think the term “binder” gets confusing to some.

I agree on phosphate binder is only a moisture holder.
But the many available and used binders have dairy or other ingredients such as food starch, soy, or other protein based ingredients. Don't forget the various sugars that also capture moisture and bind with the proteins.
The whole function of a binder is to hold the moisture that also captures the protein extracts to create an emulsion with the meat, fat, and other ingredients.

Circle S binder

Pittsburgh Spice and Seasoning info from website:
Binding Agent, Sold by the Pound, Ingredients Food Starch, Non Fat Dry Milk, Whey.

 

[Dustin Dorsey]

Those look great. My hotdogs came out too tough when I tried to make them. I smeared the hell out of the fat, though. It was all in my grinder head. I'm scared to try again as big a failure as that was. I tried to used a kitchenaid stand mixer as well to mix after two grinds like Chud did in his first hotdog video and almost killed the mixer.

 

[slavikborisov]

Those look great. My hotdogs came out too tough when I tried to make them. I smeared the hell out of the fat, though. It was all in my grinder head. I'm scared to try again as big a failure as that was. I tried to used a kitchenaid stand mixer as well to mix after two grinds like Chud did in his first hotdog video and almost killed the mixer.

i fixed my toughtness issue with a grinding only twice then into a champion juicer as well as increasing the water to 30% and fat at 50%.....now i think you dont have to go that extreme maybe 20-25% water and 35-45% fat would still work. But not over mixing it and not over grinding it and keep everything cold. also as posted above you have to add the fat in last.

 

[Dustin Dorsey]

I'm going to give it another shot next summer. I didn't chill my eat before the 2nd grind and I wasn't getting it really cold enough for the first grind. I'm going to try my food processor, I think next time and go with small batches.

 

[slavikborisov]

I'm going to give it another shot next summer. I didn't chill my eat before the 2nd grind and I wasn't getting it really cold enough for the first grind. I'm going to try my food processor, I think next time and go with small batches.

two guys in a cooler YouTube page has a good break down of emulsified sausages too