How To Make Hot Dogs | The Hot Dog Story | Make Hot Dogs From Scratch
Chef Bill shows you how to make your own hot dogs! Make your own hot dogs from scratch! Just follow this recipe and learn how to make hot dogs and also learn the history of the wiener!
CHAPTERS AND RECIPE AND MORE BELOW:
0:00 Intro
1:24 Grind
2:16 What is the name?
2:39 Circus Fun
2:47 Blend
4:06 Circus Fun Again
4:31 Stuffing
5:11 Poaching
5:33 Cooking
6:05 Circus Fun Finale
Notes:
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Making hotdogs is not easy. It's a messy and tedious process, but the end result is worth it if you want to have the best wiener/hotdog/frankfurter you've ever had!
I did try to use my Kitchenaid meat grinder attachment to do sausage stuffing. This did not work for me. It was a big fail. The blended emulsification of meat and ice just did not work with the worm gear style mechanism. It literally did nothing. So, the LEM sausage stuffer; basically just a cylinder with a big crank press was exactly what was needed. I think next time I will use the worm gear/Kitchenaid stuffer will be with course ground pork and apples or cheese. Cold course material will work much better for the worm gear.
I also could have used more fat; the emulsion and texture would have been better. One thing to note is the use of nitrates. Wieners are always made to be preserved in some way. Nitrates, or curing salt is used for that purpose, and also makes cured meat like bacon, ham, and wieners pink in color. The 'Pink Salt' is pink so that it can be easily identified, not for color. The pink color comes from how the nitrates interact with the hemoglobin in the meat. It also kills bacteria. Pure sodium nitrate is toxic to humans, and can be fatal in high doses. Pink salt is only about %6 sodium nitrate, so it would be hard to consume enough to make someone ill. I will probably not use any nitrates until I decide to make up a batch of wieners again.
RECIPE:
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Seasoning -
For a batch of 1 1/2 lb meat.
1 TBS Salt
1/2 TBS Pepper
1/2 TBS Garlic Powder
1/2 TBS Ginger Powder
1/2 TBS Mustard Powder
1/4 TBS Celery Salt
1/8 tsp Pink Salt # 1
To 1 1/2 lb. ground meat add 2 cups crushed ice and blend well.
Products Used:
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LEM Products 1606 5-Pound Stainless Steel Vertical Sausage Stuffer
https://amzn.to/2zXjbXf
Pink Curing Salt #1
https://amzn.to/2BuhLE6
DeWied Natural Sheep Casings
https://amzn.to/3hTWl42
Metal Food Grinder Attachment for KitchenAid
https://amzn.to/2YtKkuy
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Please leave feedback on this video! Let me know what works, what doesn't, or what could be better.
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