Hot Dog Meat Ratio

Discussion in 'Sausage' started by jimalbert, Jul 3, 2013.

  1. jimalbert

    jimalbert Meat Mopper

    I'm about to embark on a new venture in making hot dogs.  I did a bunch of research on spice mixtures but would like to have some opinions of meat ratios.  My son is 6 and loves hot dogs, but insists we cut the "skin" off so I took the advice of many before me and bought the non-edible/smoke permeable casings with the quick release agent.  If anyone has any tried and true ratios as far as beef/pork/fat or beef/fat and their opinions on tastes of all beef vs beef/pork vs beef/pork/veal I would love your opinions.  I belive I am going to use of of Dan's recipes, but I am open to other suggestions if anyone has any.

    Thanks,

    Jim
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I have used beef/veal and pork and found best result with pork only. Boston butt triple ground through the fine plate is perfect IMHO

    Dan has you covered with a recipe....................[​IMG]
     
    Last edited: Jul 4, 2013
  3. jimalbert

    jimalbert Meat Mopper

    Thanks for the advice... I appreciate it.  When my wife was at the grocery store the other day she picked me up some beef.  Maybe I will just throw that in the freezer and grab some pork.  As far as the fat to meat ratio, is 80/20 good or should I go with a little more fat?

    Thanks,

    Jim
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The lean to fat ratio of a butt is between 70/30 and 80/20.. both will be ok but if the butt is trimmed I would add fat at a 70/30... If you want to add beef i would not add hamburger meat. Grind a chucky then add it.......
     
  5. jimalbert

    jimalbert Meat Mopper

    Thats what I was thinking also.  She bought me some chuck so I should be OK... I appreciate all of the help.

    Thanks,

    Jim
     

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