Frankfurter with cure #1 added

[wallie]

Rather than just criticise - how about actually posting your recipe for once? You're quick enough to tell us about how good you are, but the proof of the pudding...

Regarding his recipes as stated on the website:
Coming Soon!

wallie

[johnfb]

Hey my recipe is just how I make hot dogs, I think they are great. There are many ways to skin a cat. I know my recipe works but there is room for change due to personal tastes and customs. Lets see some one elses spin on the hot dog.

I really like this recipe but my wife ate one the other night and said she would prefer a MORE spicier taste, we do eat heavily spiced food in our house and now I think our battered tastebuds need heavy flavours.
On my next batch I think I will up the onion powder and garlic powders, possibly the mustard powder too, to see if this will please her...although I doubt it

[DanMcG]

I have a question about the supraphos.
I looked on the Butcher and Packer site and didn't see it, or is it there "Special Meat Binder" that they list?
Also has anyone used Soy Protein for moisture retention, I have in the past with mixed results. I was wondering if anyone has compared the two products.
Thanks, Dan

[wheels]

Dan

Supaphos is the UK name, try here:

http://www.butcher-packer.com/index.php ... cts_id=760

It's known as Amesphos in the US.

Phil

[DanMcG]

Thanks Wheels, I did see that, but looked right over it when I saw it said for brine pumping.

[wheels]

Yes it's odd that it explains it that way. The explanations are better here:

http://www.theingredientstore.com/gener ... s/2010.htm

and here:

http://store.theingredientstore.com/amesphos.aspx

Phil

[Big Guy]

Special meat binder is what I use now, I guess I should change that in the recipe

[vinner]

I have a question. All this talk about the frankfurters has got me wanting to try this next, but can I use sodium phosphate in lieu of Amesphos (or Supraphos, as it is known)? And if so, in the same proportions?

[wheels]

Vinner

The recipe I used was Big Dog's:

http://forum.sausagemaking.org/viewtopi ... 9465#29465

I had to adapt it as we can't get Amesphos here. Supaphos is the UK version. I also adapted it for 'our' cure #1 which has a different % of nitrite to yours. There are a few other bits altered besides.

Please be aware that we don't have your 'hot dog' tradition over here - so what we think is good may be rubbish to you.

As to the level of sodium phosphate, I'm sorry, I can't help.

Would that we had such easy access to curing/sausage making supplies.

Phil

[vinner]

Thanks, Phil. Knowing that the phosphates are used to help in the binding of the proteins, rather than to keep certain bacteria from growing, I am leaning towards trying the recipe with what I have on hand. If the texture is not correct, well, "it is not a sin to bin", as Dave says. And I will have the results for the "dogs" for the pets.

I hope it works, though. Can you guess whose soft roll recipe I wish to form into hot dog buns for this experiment? My helper (my 8 year old daughter) may eat them all before the meat hits the bread, though!

[wheels]

Have a word with my agent - Johnfb

Phil

[wallie]

Its coming out now!
I have thought this all the time.

wallie

[johnfb]

Have a word with my agent - Johnfb

Phil

Hey there...

If you want to change anything about the Wheels soft roll blend, including the copyright on the shape, then you have to contact me and pay for the right to do so, I get 5% of whatever he gets.

I'm available for forum member representations and bar-mitzvahs too!

[captain wassname]

Hi Vinner I found this.

http://www.understandingfoodadditives.o ... ameset.htm

unfortunatly no usage rates

Jim

[vinner]

Thank you all. Looks like I need to make my weiners patty shaped, to comply with Phil's bread patent!