hot dogs

[oakley]

I am looking for a good hotdog recipe.
also I am not sure which casing to use.
Thanks,
oakley

[wheels]

I do this one;

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

But with beef and pork. I use sheep's casings but I don't mind them being slightly curved. For straight hot dogs though you need collagen ones.

Phil

[DanMcG]

Here's a good bologna recipe i tired last week that was a great bologna, but made as a hot dog I think they were even better;

http://lpoli.50webs.com/index_files/Bologna.pdf

I'm not sure what you're looking for but I got a frank and a weiner recipe that are totally different but both good.
Let us know what you make and how it comes out.....with pic's if ya could

[BriCan]

Do this one all the time Just upgrade my recipe journal to comply to reg's

Wieners

Date & Start time: ______________________________ Size: ________ Batch #__________
Made By: __________________________

Meat Block:
50% Boneless picnic 20kg Supplier: ________________________ Date: __________
25% Beef 10kg Supplier: ________________________ Date: __________
25% Belly Trim 10kg Supplier: ________________________ Date: __________

_________ - All equipment to be used is clean – sanitised - and hands washed
_________ - Meat; temperature Degrees C
_________ - All meat cut up and checked for bone – foreign objects – glands etc. @ 4 dg
_________ - Grind picnic, beef with the fine plate once and place in the cutter
_________ - Grind belly trim with fine plate and keep separate

Spice Block: per kg of meat (40kg of meat)
__________ - 22gm curing salt Supplier: ______________________ Batch#__________
__________ - 1gm eraythrobate Supplier: ______________________ Batch#__________

Mix together in a stainless steel bowl

Spice Block: per kg of meat (40kg of meat)
_________ - 2gm white pepper Supplier: ______________________ Batch#__________
_________ - 0.5gm mace Supplier: ______________________ Batch#__________
_________ - 0.5gm nutmeg Supplier: ______________________ Batch#__________
_________ - 0.25gm paprika Supplier: ______________________ Batch#__________
_________ - 1.5gm sugar Supplier: ______________________ Batch#__________

Mix together in a stainless steel bowl

5kg ice

Emulsion - Start time: _____________
________- 20kg picnic, 10kg beef ground with fine plate and placed in cutter
________- Add salt and eraythrobate mix plus about 1/3rd of the ice to the meat and start the cutter on slow then turn
________- Run cutter on high for 30 seconds the add 1/3rd of ice
________- Mix by hand turning to the centre
________- Add ice 1/3rd [ice is added to keep the temperature down]
________- Add Spice Block evenly
________- Stop the cutter and open lid; clean out the inside of lid making sure to get out all meat product
________- Add the belly trim
________- Start the cutter and mix from outside to the centre
________- Once everything is mixed stop the cutter and re-clean the inside of the lid making sure to get out all meat product
________- Close lid and start cutter on slow speed and run for two minutes to get rid of the air
End time: _____________
Stuffing Procedures: Start time: ________
________- Pack into stuffer excluding as much air as possible
________- Stuff into pre-soaked sheep casings 24/26
________- Make the links all the same length [7 inch long]
________- Put 12 single pairs on short sticks no more because they hang to tightly packed and will not take the smoke
End time: _____________
Cooking and Cooling Procedures: Start time: ________
________- Start heating the smoke unit 15 minutes before putting wieners into smokehouse
________- Place wieners into smokehouse and start without smoke for 30 minutes at 135 degrees F
________- After 30 minutes turn on the smoke and continue at 135 degrees F
________- Set temperature to 145 degrees F for one hour and turn the wet bulb on
________- Set internal probe to read 55 degrees C so that you can switch off the smoke generator
________- Set temperature to 175 degrees F for one hour until internal core is 65 C.
________- When finished cooking take out of smokehouse and place in cold water to stop the cooking process and to cool down
________- When cool hang on sticks and give a hot shower to remove wrinkles and to give them there bloom
________- Hang in cutting room and vacuum pack the following day.

End time: _____________
Signature:_____________

[kimgary]

Hi Brican

Nice recipe, "Have you done this type of work before?"

Regards Gazza

[grisell]

I use this http://lpoli.50webs.com/index_files/Hot ... Franks.pdf but skip the milk powder and add 100 ml heavy cream per kilo meat instead. Excellent!

[BriCan]

Hi Brican

Nice recipe, "Have you done this type of work before?"

Go wash your mouth out young man,

i'll av you know I never work; I only play at the game --- besides it's more fun.

[kimgary]

I've got "stitch" now from laughing, you not so young, young man

Regards Gazza. wink,wink,nudge,nudge, say no more!!