Grind semi frozen meat through a fine plate Keep cold. Add spices and re-grind through a fine plate. In small batches of 1.5 lbs. put in a food processor with two ice cubes, blend until a smooth paste, and repeat until all meat mixture is emulsified.
Stuff into cellulose casings, or sheep casings.and tie each link. Place in hot water 170-180 F. Until internal temp is 155 F. About 8-10 minutes. Immerse in ice water for 10 minutes. Remove skins if you used cellulose casing only ,and put in the fridge or vacuum pack to put in freezer.
Keep in mind that a hot dog IS a sausage. The biggest difference is that most, but not all, hot dogs are more finely ground. Also, it is the size that makes it a hot dog. If it is four inches in diameter you call it bologna and serve it sliced. The taste and texture is still about the same.
The process is the same , grind fine, then emulsify but the spice mix is different and the meats are different, bologna is usually all beef, hot dogs are usuallya mix of beef,pork . When grinding and emulsifying you must keep it cold or the meat won't bind together.
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,661
RE: Hotdogs
how do you emulsify??
__________________
A Trophy is highly personal and is often determined by the circumstances, events, and the individual feelings of accomplishment and not by a score card. - Greg "Doc" Caldwell
for out of the abundance of the heart, the mouth speaks!
The comercial shops have big mixers that mix the meat/spice and water into an emulsion. for small batches I put the mix into a food processor or blender and wizz away for a few minutes until I have a nice smooth paste, and repeat until I have done the whole batch. It must be kept cold just a few degrees above freezing or it won;t emulsify
Hotdogs
