Hot dogs and cocktail smokies

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Joe

Another great post. 
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Dogs and smokies look awesome. 
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Larry
 
Great looking dogs and smokies Joe. 
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  Congratulations on your weight loss.

The one time that I've been to Nahunta pork center I felt like a kid let loose in a candy store.  (And spent money like a drunken sailor).

The place is spotless and they have plenty of folks ready to help customers.

POINT!
 
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Great lookin hot dogs . Thats on my list to learn . I wanted to ask you , about the soy protein . you talked about concentrate and isolate . I have the isolate . I wanted to know , whats the difference in to two ?  If I see concentrate in a formula , I replace it with isolate at the ratio per pound thats one the package ? 
 
 
Great lookin hot dogs . Thats on my list to learn . I wanted to ask you , about the soy protein . you talked about concentrate and isolate . I have the isolate . I wanted to know , whats the difference in to two ?  If I see concentrate in a formula , I replace it with isolate at the ratio per pound thats one the package ? 
It is Used for same water-binding capability as Soy Protein Concentrate (SPC), except it is composed of over 90% protein and can hold up to 30% more water than SPC. Made from de-fatted soy meal by removing most of the fats and carbohydrates, giving it a very neutral flavor and gelling action in meat products. Adds nutritional value, consistent texture and firmness to sausages. Directions say use 1-1/4 cups per 10 Lbs. ground meat. I use 1 cup/10 lbs. and only in smaller diameter sausages like hot dogs, smokies and fresh breakfast links..... Makes them nice and plump.....

Tried some home made hot dog buns... Didnt come out so well but the flavor was great. Looks like I need to get a hot dog form tray. The dough flattened on the last rise... Still tasted great

though



Thanks for the points and compliments everyone

Boykjo
 
I lIke the buns Joe. I've been messin around with making my own also but so far they're ok at best, just not soft enough for me yet. But I'll get it sooner or later.

I've been using the bun pan from King Arther Flour, it's nice but only make about a six inch bun.
 
Dang, those look good   I've got the urge for Hot Dogs now   
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Gary
 
Nice buns Dan........
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   I'll google the trays  

I try to keep my dough sticky and cover them with a warm damp kitchen towel. it makes the crust softer. The only problem is the towel sticks to the dough sometimes. I am going to try wax paper then the damp towel. I usually rise them in the  oven with the light bulb on
 
The 30% fat ratio was perfect IMO
 
Absolutely awesome! Those cocktails will make some nice ABT's.

Been wanting to try doing my own franks, I hope to get a batch going before summer.

Also, congrats on the weight loss!

Excellent post.

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Hope to meet quite a few of you at the NFL gathering.  I have tried dogs three times and they came out sort of fair, but not worth the hassle.  Dry mostly.  Save me one of those dogs!  Really!  I want my wife to know that it can be done so that she doesn't roll her eyes when I start making hotdog mud again.
 
 
Hope to meet quite a few of you at the NFL gathering.  I have tried dogs three times and they came out sort of fair, but not worth the hassle.  Dry mostly.  Save me one of those dogs!  Really!  I want my wife to know that it can be done so that she doesn't roll her eyes when I start making hotdog mud again.
Great...... Maybe I'll do a small demo on making hot dogs. We usually make sausages during the weekend and have a sausage making seminar. 
 
Great Job Joe!

You and I went back and forth about a year ago when I was trying to copy a local hot dog produced by Ambassador Meats

It's a juicy hot dog made with all pork

I've tried many recipes, and just can't seem to get it right

Looks like this Len Poli recipe with back fat, extra garlic and soy protein may be the one I'm looking for

I was just placing an order with Sausage Maker for supplies this week, so perfect timing

Questions: 

If the back fat in addition to the fat on the pork butts?

I can't get back fat locally for a decent price, but can get bellies for $2.49/lb.   Can I sub pork belly?

THX!

Todd
 
 
Great Job Joe!

You and I went back and forth about a year ago when I was trying to copy a local hot dog produced by Ambassador Meats

It's a juicy hot dog made with all pork

I've tried many recipes, and just can't seem to get it right

Looks like this Len Poli recipe with back fat, extra garlic and soy protein may be the one I'm looking for

I was just placing an order with Sausage Maker for supplies this week, so perfect timing

Questions: 

If the back fat in addition to the fat on the pork butts?

I can't get back fat locally for a decent price, but can get bellies for $2.49/lb.   Can I sub pork belly?

THX!

Todd
Thanks Todd,

I separated the fat cap from the butt and weighed out the lean and fat and added the fat back along with the pork fat to meet a 30% total fat content. Ive used pork belly and the results were pretty good but the fat back is the best IMO.... I'm moving away from emulsification of meat. I'm not liking the results. Sometimes the texture just isn't right. It can be come grainy, mushy, fatty, dry, not the right consistency...etc.  I found trying to get the emulsification right is difficult because you have to add a lot of water to the meat to keep from burning up your food processor. Then you have to add a binder to make up for the excess watered down meat to stop it from becoming grainy.....IMO excess water added to meat will make it grainy.......I'm having excellent results with a triple grind through my small plate with the added fat back and soy protein isolate so that's what I'll be sticking to.....
 
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Excellent posts!  Have you ever tried casings from Syracuse Casing Supply (Syracuse, NY) - www.makincasing.com - they are the best!  Yes, more expensive, but no shipping, either, so that figures into the equation.  All American pulled natural hog casings, flushed and pre-tubed, too!  
 
Nice Job Joe, as usual. I have been wanting to make hotdogs for sometime now and this just gave me the extra excitment to go make some dogs. Homemade hotdogs!
 
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