Skinless hot dogs

[chopsaw]

Did up some hot dogs using wiener sausage seasoning from sausage maker and the peel off plastic casings . To the 5 lb. mix I added 1 1/4 tsp STPP and 1/4 tsp sodium erythorbate . Used the SV to poach them .
All stuffed and tied . Stuffed a little different than I'm used to . Some could have been tighter .

Into the SV 140 for 2 hours .

When up to temp , I drained the water and dumped a bag of ice on top . When completely cooled I peeled the casings .

Not real happy with the color , so had to try one to check the taste . Just crisped up in a pan on the stove . Much better .

Taste is fantastic , and the texture / mouth feel is perfect .

Thanks for lookin .

 

[daveomak]

Hey chop.... morning... About the STPP... Did the 1 1/4 tsp measure out to a % by weight ?? How did you come up with the 1 1/4 tsp ??

 

[chopsaw]

How did you come up with the 1 1/4 tsp ??

Well , no I didn't do it by weight . I still need some help with the math there , and a better scale .
So here's what I do when I add it to sausage mix . I go to Len Poli's site and find 5 formulas that he adds phosphate to and take an idea from there . How's that for scientific ?
The amount I used is low for what I did there . I was also making Cotto salami from his site . That amount for 5 lbs was 1 1/4 tsp . So I used it again . My thought is if it comes out good with less that's better than to much .

 

[daveomak]

Cool, thanks... Excellent Sherlock Holmes investigation... You can't go wrong using Len.. I havent't found any errors on his site.... Some members have used it for meat loaf.. I'd like to try that but didn't know how much to add, other than by weight.... I have checked my measuring spoons and the 2 sets I have, there is a 25% difference between the sets..
I have read STPP is only meant for meats that are cooked immediately (soon), not for meats you are throwinng in the freezer...
As far as the math goes....
0.3-0.5% is the target range... suggestions lean toward 0.3 & 0.4% because it can effect the taste of the meat...
So, 0.3% added would be... 2#'s meat = 2x454= 908 grams at 0.3% (0.003 x 908 = 2.7 grams STPP)
Also, I think bones should be taken into consideration.. eyeball the amount of bone weight and correct the meat weight from that...

American Weigh Scales 100G X 0.01G Digital Scale, With Seaside 100 G Stainless Steel Calibration Weight
by American Weigh Scales
Price: $13.87 Free Shipping for Prime Members

 

[chopsaw]

Cool, thanks

I do alot of reading on Len's site . Look at Leberkase under lunch meat steamed or poached .

 

[disco]

Great looking dogs there! Big like!

 

[gmc2003]

Man those dogs look mighty inviting.

Point for sure.
Chris

 

[browneyesvictim]

Great job Chop! I did those same skinless peel casings with the frankfurter mix a while ago. I wasn't a fan of the casings. Looks like yours turned out all right though. Like!

 

[browneyesvictim]

I have read STPP is only meant for meats that are cooked immediately (soon), not for meats you are throwinng in the freezer...

Can you elaborate any on this Dave?

 

[browneyesvictim]

I think I found my answer. In fact the answer to chops color issue is answered in this article also. Much more valuable info on Phosphates I want to wrap my brain around in this:https://meatsci.osu.edu/node/125

 

[daveomak]

Phosphates are not permitted in fresh meat but could be added to meat preparations, minced meat and meat products (Regulation EC No 853/2004, 2004).
https://academicjournals.org/article/article1380894469_Long et al.pdf

 

[crazymoon]

CS, Great looking dogs !!!! like

 

[pc farmer]

Looks great. How do you check the IT on the SV? I plan on making mine this week, thinking smoke for a couple hours then SV to finish.

 

[chopsaw]

Looks great. How do you check the IT on the SV? I plan on making mine this week, thinking smoke for a couple hours then SV to finish.

Adam , go by the chart for size of casing and temp of water will give you time in the bath for safe to eat . I don't have it on this computer , when I get upstairs I'll post it . I know 25 mm casings at water temp of 140 , calls for 1 1/2 hours . I added a 1/2 hour to be safe . These are grilled / cooked before service so not as much worry as , say summer sausage .

 

[pc farmer]

Ok. I think I have the same casings as you. I plan on freezing abunch

 

[chopsaw]

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
This is the whole article , I think . Look for table 5.1 . Go by casing size , and water temp .

Looks like it went right to the table you need .
FYI , 5 lbs made about 40 6 inch links .

 

[pc farmer]

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
This is the whole article , I think . Look for table 5.1 . Go by casing size , and water temp .

Looks like it went right to the table you need .
FYI , 5 lbs made about 40 6 inch links .

Thanks, mine are 26 mm so it would be the same. So I can smoke at a low temp for 2 hours the SV at 140 for 2 hours and should be good.

 

[chopsaw]

Yup . I'm interested in the color difference with smoking first . Be watching .

 

[pc farmer]

I will post it

 

[crazymoon]

CS, I was rereading your post as the idea of making some dogs with venison is intriguing. What is the ingredient STPP, is this in place of cure #1? Thanks !