Need help with some “not” dogs.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Meat Mopper
Original poster
Nov 23, 2020
No, not the meatless things.

My wife likes hot dogs, but I don’t. 90% of it is a texture thing for me, but maybe 10% is taste.

Thinking I can start with a hot dog recipe, but just fine grind and not emulsify, but would also like the flavor maybe slightly more “sausag-y”(?).

Grasping at straws. Ideas?


lots of folks only grind twice, once through 1/4” plate par freeze then back through the 1/8” plate. The texture to me is a little more like sausage. I emulsify through a Champion juicer, but nothing wrong with just a 1/8” final grind.
I grind all my pork and venison fresh through a 4.5 one pass and then freeze it in 1 and 2# packages, when its time to make sausage I have my meat ready for most of what I make. Bologna and Hot Dogs are the exception, as those meats are thawing I will catch them about day 2 of the thaw and bricks of meat kind of crumble apart, but they are very much still partially frozen, and then I run that through a #3 (1/8") plate. It doesnt seem like much of a step down in plate size, but in the final texture it really made a huge difference.
I’ll have to try that recipe jdixon. Surprised to see no mace. That seems to be a classic hot dog spice.

Thanks for the input.

Jbo is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads