hot dog failure with 1 hopefull

Discussion in 'Sausage' started by boykjo, Feb 16, 2012.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Doing some test runs on hot dogs changing some recipes around.... I wanted to change from table salt to kosher salt. Found this     http://www.smoking-meat.com/kosher-salt.html  and doubled the salt.......... well I just stuffed 2-2lb batches and did a fry test and both were waaaayyyyy to salty.... Looks like its not even worth smoking.... More food for the neighborhood dogs.... I am confused. I went to mortons web site and found this

    Can I substitute Kosher Salt in a recipe that calls for table salt?

    Generally, you may use Morton® Coarse Kosher Salt in place of table salt in recipes. We do not recommend using Morton® Coarse Kosher Salt in baking recipes, unless used as a topping, where a coarse salt would be desired. For general use in teaspoon amounts, use the same amount of Morton® Coarse Kosher Salt as table salt. For amounts greater than a teaspoon, please refer to the Morton Salt Conversion Chart.

    I also was doing a snack stick test and it was a bust..... Dont use pre frozen ground beef... the mixture cured overnight with the seasoning. when I mixed it with water to soften it for the stuffer it would not mix together. It was an awefull mess of beef clumps and water... I just gave up and threw it out.......

    I do have some good news, I am working on a super secret hot dog recipe... I am not copying off another recipe just doing my own thing and the fry test was very good.....

    Some pics of the failures

    [​IMG]

    The NOT dog set up......

    [​IMG]

    Heres the super secret.. they will get smoked

    [​IMG]

    The dog food is on the right

    [​IMG]

    You say "WHERES THE BEEF"..

    [​IMG]

    thanks for lookin..[​IMG]

    Joe
     
    Last edited: Feb 16, 2012
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Well that sux

    Great of you for posting a not so good go at sausage. It happens at times.

    Your not measuring the kosher like you would table salt.
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Joe,

    Do you think the original recipe was too salty to begin with?  You may want to weigh out the amount of table salt they recommend and then  get the same weight in kosher salt and  see how the volumes compare.  Willing to bet the original recipe was off or when you where doing the calculator in your brain you moved a decimal point?

    When Boykjo makes sausage he looks up in the air, sticks his tongue out a bit and calculates the amount of spices he needs in his head.  It worked out pretty well at SELA
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can switch by Weight but not volume...1C Diamond Kosher 5oz...1C Morton Kosher 7.5oz...1C Morton/Diamond Table 10oz...So if you doubled you were Half again too much!...That Sucks!...JJ
     
  5. It happens but good luck with your super secret hot dog recipe
     
  6. My box of Mortons Kosher says to use it the same as table salt up to 1/4cup and then after that use 1tsp more.... I find it odd that we all got different info on this, I used Kosher salt in my hot dog recipe and it seemed not salty enough, but it was that or table salt, when I read the box I figured I'd be ok
     
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I just looked up the definition of kosher salt, interesting why it is flaked and not granular.   Basically all salt is religiously kosher and there are fine grained Kosher salts that measure just like regular non-iodized salt. 
     

  8. ahhh thanks for clearing that up Al!
     
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Joe,

    That sucks about the failure but atleast you were able to take a neg and get a positive out of it. Its also a nice reminder that we all have our failures with this hobby. So thank you for being willing to share.

    Can't wait to hear how you like the top secret recipe you put together.
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Super Secrets Huh ......

    I'm looking forward to them, even though being super secret I'll never know the recipe. [​IMG]

    We all have failures, they just make the passing ones taste so much better.
     
  11. Deleted by SausageBoy!
     
    Last edited: Mar 10, 2012
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can look at different sites and get different info...I got my weights of the different salt when I weighed it with my Students...I then had them measure and weigh the same salts...10 Groups...10 different measurements per Cup...all depends on how you fill your cup, if you Tamp it down, If the box is Full and new or near the end of a frequently handled box...That is why most recipes are more accurate measured by Weight rather than Volume...JJ
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Exactly. Cups and spoons should be outlawed. [​IMG]
     
  14. Deleted by SausageBoy!
     
    Last edited: Mar 10, 2012
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sorry but I am a teaspoon guy.... I have made too many mistakes relying on a scale, numbers and not to mention my ADD................[​IMG]

    Joe
     
  16. tatonka3a2

    tatonka3a2 Meat Mopper

    What size casing are you using for the hot dogs here?
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  18. thoseguys26

    thoseguys26 Master of the Pit

    I just learned this a month ago. If you want to replicate a recipe with precision you have to weigh everything, unless it's a martini or something all liquid.

    Tell us about your super secret dog recipe!
     
     

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