Making Hot Dogs from Scratch - How to Make Natural Casing Hot Dogs at Home
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- Опубліковано 19 тра 2024
- In today's video, we're making hot dogs. That's right, hot dogs! Using only normal, quality ingredients, we're cranking out a batch of honest-to-goodness franks completely from scratch. We're going to process some meat, mix up a great seasoning blend, stuff our natural casings, and link it all up into a big pile of individual hot dogs.
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Stuff used in this video:
Natural Sheep Casings
amzn.to/40ZMLDo
Electric Meat Grinder
amzn.to/3E7bbRx
5LB Sausage Stuffer
amzn.to/3YR9Vtz
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Seasoning Recipe (for 5LBS of meat):
2 Tablespoons smoked paprika
1.5 Tablespoons garlic powder
1.5 Tablespoons onion powder
1.5 Tablespoons Kosher salt
1 Tablespoons mustard powder
1.5 teaspoons white pepper
1 teaspoon ground Nutmeg
1 teaspoon brown sugar
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00:00 - Intro
01:44 - Cuts of Meat
03:03 - Cutting Meat
03:31 - First Grind
04:07 - Seasoning Blend
05:46 - Second Grind
06:09 - Natural Casings
07:53 - Sausage Machine
08:13 - Loading Casings
09:33 - Stuffing Sausage
12:22 - Twisting Links
14:08 - Pre-Cooking
15:13 - Cutting Links
15:35 - Comparison
16:51 - Cooking Hot Dog
17:00 - Conclusion
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You forgot- you were supposed to make packages of 10 to go with the packages of 8 buns.
Hilarious but true
🤣🤣🤣👍👍👍
Works out, if you buy 80
@@larrysurface534 now you're prepping!
The spare two are for the dog he doesn’t like the buns anyway
My cousin is a butcher and this is exactly how he taught me to make sausage! 🙏🏼
Rule of thumb for cooking/poaching is 1 minute for each mm of casing diameter at ~180-5°F. Remove sausages at 160° .
Here's a helpful tip for you when loading your casings on the stuffer, Find the open end of your casing and stick 2 of your fingers into the opening and spread it out a bit. Then start dipping the opening into you water 4 or 5 times getting a good amount into the casing. Now when you start loading the casing it'll slide right on. ( another tip is to load 3 or 4 casings at the beginning, cuts down on reloading and you're not fighting a dirty tip when starting a new casing). And keep your table wet so that your finished product doesn't start sticking and backing up on itself possibly causing a break.
Ive been a butcher for 36 yrs and u want to talk about UNSAVORY bits?? I ABSOLUTELY REFUSE to buy ground beef unless I grind it or one of the 11 guys on my crew do. When I first started learning how to cut, I saw the OLD BUTCHERS, put stuff in burger that I would never dream of. I am TOTALLY about quality and pride in the product we, my crew, put it the counter. I will NEVER put anything in the counter I wouldn't sell to my mom or eat myself. I have recently retired from HEB after 26 yrs and I will shop nowhere else. They are all about being super clean, very high quality in meats brought in and great prices. They take care of their employees, their communities and their business from the bottom to the top.
I now live in South Dakota but very much miss HEB in TX.
Never would have guessed this would end as an ad for heb
Respect the quality and standards
As a cook it would hurt me if some one ate at my place and got sick
I'd never cook again
I love the unsavory bits of meat because l grew up with it. Nothing was wasted and my family are farmers. But it is important to know how the animal is grown.
Whats HEB and where is it ? I'd try your guys product
To make it easier to load the casing onto the nozzle, first, in your sink, use the faucet to run some water through the casing, then load the casing onto the stuffer nozzle. This will also make it easier for the casing to slide off the nozzle when filling.
Tip for getting casing on the tube, run a little bit of meat out of the tube just to where the meat forms a little ball on the end of the tube. Then run some water in the casing. The casings will slide on effortlessly.
Thank you so much! A healthier hot dog without the unnecessary additives. 😊
A common practice for emulsified sausages is to put grind through a food processor. Keep temps below 50°F (add crushed ice) to avoid fat from breaking/seperating.
do you add the ice to the meat directly before processing ?
@@weggy3before and during. And the pink comes from the smoking that they go through instead of boiling
@@sdivine13No you're talking!
No
@@weggy3 no. After you've began. 10-15% by weight of meat. An instant read thermometer is very helpful if not crucial.
If it gets too warm the fat will seperate out.
Also Xanthum gum (@ ~0.1%) will help bind the water of the ice.
🤣🤣🤣🤣 this video was recommended and on this cloudy Saturday morning I needed this humor!!! Nice to meet you! My friends call me Success! Thank you for this!!!! Blessings to you!
How very interesting!
I'd bake my own buns to complete the deal...along w homemade mustard & fermented sauerkraut!
I'm not sure it's legal to both make your own hotdogs and your own buns...😀
@@skylark4901and you can get the chair for making your own sauerkraut
@@skylark4901 lol! It surely ought to be!
Gary here from the UK, I baught a book called sausages of the world it helped me allot, Great product well though out and put together, plus great video very interesting and informative keep them coming thank you
What an excellent video! I've never made my own sausages or hotdogs but this detailed video makes me think I can do it, and I love the idea that I can add, or not, any ingredients I choose. Thanks for taking the time to make this for us.
Glad you liked it, thanks!
I really enjoyed watching your video! Very informative and the step by step process was absolutely great!!! Thanks so much! You now have a new subscriber!!!
Thanks Jesse, glad you enjoyed it!
Thank you for sharing your video, I have been thinking lately about making some homemade sausages and that’s how I found you.
Great video. Very informative, Love it.
Thank you. This video was very much appreciated.
Love your video. It doesn't not vary from the point of hotdog making (telling stories unrelated). I just wanted to learn about making my own hotdogs and this was great. Thank you.
Thanks Robert, I'm glad you enjoyed it.
I made my first hot dogs like this using short ribs. Smoked them to 160 degrees. They were okay, but the texture was "powdery" after that, I bought the sodium nitrite to make them nice and pink, and stabilizers to try to make the texture more like a retail hot dog. Thats when I realized the need for ice, an emulsifier, and freezing cold water. Making dogs like the ones we buy is no easy task.
Awesome. I think I will do this with deer. I have been searching for a hotdog recipe and possibility of doing them at home. This and bologna. Thank you so much for the video ❤🇺🇸
Half-German here - these look SUPERB.
Another reason why I need to buy a sausage-making machine!
I'm v I pressed by how you explain spoken A2Z process to n understanding,no music n no disturbing fast move writing. I'm pleased n happy watching ur post from Tanga Tanzania,Wow supper ones.
Thank you Herman, I appreciate your comment.
Thank you for this. I just found your channel. For sure subscribed. Thanks again.
👍
Records 78, 33 1/3, 45's, 8 track, cassettes, when did I get old?
Very nice recipe chef 👍👌👏and a fantastic tutorial. Thank you for your effort and A HAPPY NEW YEAR 2024 FOR YOU AND YOUR FAMILY 🌞😎
Thank you for this hot dog making. Learned a lot and believe me I am going to try and make some..👍😃
I was searching for ways someone with TMJ (temporomandibular) issues could eat more beef with less discomfort. You've explained all the variables, here. The more processing by the equipment, or level of emulsification, the smoother the product and less chewing for the person eating Thanks!.
LOL. yeah .. as with all things in life... If someone or something else processes anything you use, you won't have to process it as much.. because..get this! It's... Been processed already.
Try a shake
Sorry to hear about the TMJ.
St. John Neuromuscular Massage Therapy worked for me.
Fantastic video. Thanks!
Great tutorial!
What you did is what we call in Germany "Bratwurst". We often eat them with mashed potatoes and some sauerkraut. Another way is sliced with some Curry Ketchup and white bread or French fries. Delicious.
great video and technique. like you, i prefer LEM brand sheep casings. they're consistent and work great for snack sticks, but i don't like the smaller diameter for hot dogs. i've started using the cellulose with excellent results. i'd rather have the skinless than mess with collagen!
You always amaze me with your creativity!! Never thought of homemade hot dogs! Great job!!
Thank you Irene!
outstanding job Sir! outstanding. I am inspired to finally get all the equiptment and do dogs and sausages
Thanks! It's all pretty straightforward when ya boil it down to "mix spices with ground meat and shove into tubes!"
I would never ever know how to do what you have shown me here. Thank you for sharing.
You're welcome!
Good video and good recipe.
Great vlog! That is what we in Norway would call a Wienervurst. No smokeing? I spent a year in the UP as an exchange student way back in 1986/87.Keep up the good work. Greetings from Norway!
Northern, Tech or Suomi?
I think store bought hot dogs are pink because on top of being emulsified, they are usually cured with nitrates and sometimes smoked. In the end, regardless of the differences, if it tastes like a delicious hot dog, the differences don't matter at all.
Sorry, to correct an incredibly common misunderstanding, they are cured with sodium nitrite [NOT nitrate] -- which is abundant in celery, beets and spinach. By the time the curing reaction is completed [before you eat it] it is no longer nitrite [or even nitrate], it is nitric oxide and nitrosamines. Nitric Oxide is actually good for your circulation.
The nitrosamines are the 'dangerous' compound, though this has been considerably reduced by the USDA mandated addition of Sodium Ascorbate [vitamin C salt] in the curing process, which makes it far less carcinogenic.
So much of the fear is old news... but yeah, don't eat bacon and ham and hotdogs every day. That would be stupid.
Very good presentation. It is the very one that I will use to make hotdogs. Thank you.
Thanks Mike
Man this video desires over a million views🎉🎉🎉🎉🎉🔥🔥🔥🔥🔥🔥🔥
Ha, thanks friend!
Great video. Thanks!
I think the only time I eat hotdogs is if I'm at a ball park or the fair, so it wouldn't really pay for me to make these for myself. However, it would be fun to experiment once though! Always interesting videos, Great Lakes! God bless!
You can also pre-cook them entirely or partially via smoker for some extra flavor in the final product. It also adds that nice red tint to the natural casings. This his how I did my last 12lb batch.
So awesome!
Thank you for the video. I have mad lots of link sausage but never did make hot dogs and am hoping to make some now that I am supposedly retired. Because I am not a big fan of freezing hot dogs one of the ways I intend to preserve some of them is to pickle them just like you would baloney. I have done that several times with Koegels Viennas and have a jar in the fridge as I type this.
First time viewer... EXCELLENT EXCELLENT EXCELLENT! I'm a hotdog freak and now I won't be afraid to try making my own.
Thank you, Brian
I'm impressed.
Great video. I recently retired and am looking for new things to try. Thank you for all the info.
Thanks Dan, you're welcome
Great channel my friend ! Cheers from Quebec !
Thanks!
So you can add little beets juice for color , I made ones bologna like that ,not bad .
Great video, well done
Try pushing the plunger down a bit so the meat just starts to come out. This will lubricate the inside of the casings and they will be easier to load.
Great video. I'll purchase one of those machines to experience the real deal.
Short n sweet .. This would have Been awesome for a kid in chicagoland.. Move over I need to find the Wild pickles
I still have my Reel to Reel. VCR, Beta, 8mm, CD'S, tape deck Cassettes and 8 Track. I never had a Laser Disk.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Lol the reel of tape comment got me!! 😆😂
Awesome
You know what you're doing! Good presentation. Thank You
IMHO Lard makes for a better tasting sausage. Rendered lard & leaf lard are the way to go (again, my opinion) with leaf lard being the best tasting by a mile. Lard got a bad rep and has never recovered but if you look up the health facts you'll find lard is better than butter in some ways. Butter and lard both can be very tasty but the processed lard should be avoided because of taste and it's not very healthy. I like making my sausages (hot dogs too) with a combo of veal,, pork with less beef (which is technically a wiener, I guess) and leaf lard for taste and ease. Ask your butcher for it. Leaf Lard forever!
Annatto (anchoite) powder can/is used as a colorant. Adds a slight nutmeggy flavor too.
I was thinking paprika.
@@downandout992 Beet root could work too
Thank you, I wondered about that. I also loved your music analogy!
Question: How does flash freezing differ from freezing?
Thanks! Flash freezing in this context really just means laying it all out, like on a baking sheet, and letting it freeze for awhile uncovered. In this case, it's to harden them up so they don't squish or stick together when I vacuum seal and deep freeze them.
Awesome! And in regards to Koegels... if these dogs are even a close replica, I am all over it! Koegel viennas are the absolute best dogs on the planet in my book. Being a guy who is Michigan grown and now living in the South, I often order 10 lbs 3-4 times per year. It would be great to be able to make my own and save on the cost of shipping. Thanks for sharing brother. Cheers!
Thanks. The taste and snap are similar. Though I need to emulsify the meat more thoroughly to get the texture closer.
Living in Michigan I totally agree Koegels are by far the best ever made.
koegels or kowalski were both my favorite when I lived in Michigan. Occasionally, (rarely) I get some shipped to me near the west coast area !!!! It is interesting to consider making my own- - - - I have the equipment on hand, so- - ???? I will be trying out your recipe soon. I have several times diy polish sausage.
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Humans only got 1 life !! The animals only got 1 life !! You hurt innocent animals with your selfish behaviour !!. Over a 5 minute burger or chicken etc ?? I was a big fat hypocrite eating the dead corpse of another like a Loser, Snowflake, CuItfoIIowing, Coward. That’s why I’m vegan. I don’t hurt animals. I’ve grown up now. Right thing to do ✅❤️💪😎👍. 9 years plant-based/vegan !! Really amazing !! I’m stronger and fitter and healthier on a plant-based diet. Eating dead animals, has No Fibre, and it Rots away inside your body !! And Fat deposits clog your arteries !! I was eating animals and I stink like death. My feet and socks and shoes 🥾🧦🦶🤮. Hard arteries eating corpses !!. But now I’m plant-based vegan. I don’t smell anymore !! Clean and fresh !! I don’t need deodorant because I don’t smell. Smooth arteries !! pH 7-10 ✅❤️⭕️💪😬🤗🦶🥾🧦. Eating the dead, pH 4 smelly corpse🧟♂️🦠🍖🍔🍳🥩🍗🥓🌭🍕🍣🍤🔴 ..🤮. And plaque forms eating animals. When you get older, dentures !! Plant-based vegans don’t have plaque !! 9 years vegan, I don’t need to go to the dentist !! Save money. And it’s cheaper to be plant-based, 30% less !! Like oats and fruit and Coco and vegan curry with sweet potatoes and beans and lentils and vegan burritos and vegan tacos.... !!
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Grew up in Detroit. My grandmother would buy nothing but Kowalski natural casing. I been in the south for 20 yrs now and I miss the influences up there.
Bravo Dude !!!!!
Very nice good job 👍
To get that real hot dog texture, use your food processor
You sure seem to love your grinding attachment. I usually skip that second grind and go straight to the stand mixer where I let it run until the sound it makes is just like a wet fart... Paste you say? Better than paste, - for me it needs to be the consistency of puree. Otherwise the bite is more like sausage.
😂a reel to reel it sure is. Great video!
Thanks Jen!
Thank you for that.
You could grind a second time, through the fine plate. You might also try annatto for colouring it closer to the store.
Wow, this is very interesting.
Awesome video dude, just subscribed.
Good Job Buddy... I could live on Hot Dogs... I Appreciate the Effort...
Well done. 😎👍 Perhaps if you use that pink brine salt you can duplicate the store bought color a bit closer?
muito bom,pena fino demais as salsichas amigo
Flush water through the casing. Then push meat out to the end of the fill tube and leave small amount of meat sticking out of tube. That will protect the casing while sliding it onto the tube and the residual amount of water in the casing acts as a lubricant.
For getting the casing on the stuffing tube just smear the tube with some neutral lubricant 😘 You'd be suprised how fast that bad boy goes in/on. Choose.
Tip #3 for loading the casing, rinse then by putting a bit of water inside one end and work it through while the casing is in the bowl, it will "untwist" the casing so you are not fighting with the twists...
Interesting very different to how alot of other video show there process. We will have to give this method a try, we use achiote paste as part of our spice blend for colour and flavour when we make hotdogs. I think we also more tightly pack the casing than you do, as we apply pressure to slow the csing sliding off the horn, but we will give your method a try. I am curious why you did not use some prague powder #1? it is one exception we make to the natural herbs and spices. Thanks for the video, take care, God bless one and all.
Thanks Wolfman. The main reason I didn't use curing salt is because I didn't intend to smoke these. They didn't need to be cured. It would have likely helped the color get closer to the classic hot dog color, but for the way I was doing it here it's not necessary for food safety.
Thx i always wanted to know how hotdogs were made.
Great video. I like how you explained the whole process. Myself though if I make these( and there is a high probability I will) I'm going to go with a larger size dog. 10" and similar in diameter to a bratwurst. A giant dog. Have a great day 🌭🍻
I’m not suggesting that you shouldn’t experiment with a bigger (length and diameter) sized hot dog, you should for sure try it out. However, I was profoundly disappointed when I did that very thing. I figured, brats are possibly the best food ever invented, and hot dogs are close, so a brat-sized hot dog stands to be incredibly good. I was patting myself on the back throughout the process thinking about how people were going to beg me to open a restaurant or a food truck and thinking up clever names for it. The whole time thinking, I can’t believe that no one is as smart as me and hasn’t thought of this before. Then I tried them. They just aren’t that good. I can’t explain it but they just don’t scale well. The texture and the taste and the bun to meat ratio are just off and once you get much bigger than the standard size that we’re all used to, it’s just “off”. Maybe it’s something else I was missing but I tried a few different recipes and sizes and quietly threw away all of my clever logos that I had begun designing for my amazing giant hot dog empire. I hope that you’re more successful than I was!!
You should go to the koegals factory in flint, the smell is very inviting
Have you ever tried a slow low smoke to cook them a little before packaging?
Only thing is store bought hotdogs are smoked as well. You could add some liquid smoke to make up for it but they are all smoked. Still look like they would be great as is for sure.
And they don’t know what the pencil ✏️ is for on a cassette tape 😂
You can get some color using paprika oil. Also adds flavor.
Jesus Christ! I can’t believe I’ll be making homemade hotdogs this weekend. 😝
How’d they turn out??
Good job my man, word of warning if that is a Teflon coated pan you shouldn't get it beyond certain temperature otherwise it releases toxic smoke.
Thanks. Someone else asked about the smoking pan too. It's just some grease from the hot dog dripping down onto the pan. That's what's smoking.
Great hotdog making video! Do you usually eat them plain? Mustard and kraut for me.
Thanks. Actually I usually go with onions and BBQ sauce... but people find that kind of weird so I left it out of the video.
I haven't made hot dogs since lcb. It's about time yo!
It’s like a cross between a brat and a frank, I like it
Hey a good tip run a slice of bread through grinder when done and it gets all the meat out and there is no waste I hope it helps
Odd question: is there any reason to Not stuff mustard, onion, and relish into the casing with the meat? Will it cause any issues?
If you're making "fresh" hot dogs like in this video (as opposed to cured hot dogs), then there is no real issue with that, from a food safety point of view. You can put anything into a sausage casing. But it can affect the texture if you have too much wet or mushy stuff in there (and you can end up with a mushy or mealy hot dog). Most people would mix dry seasonings in to avoid that, but I do have some sausage recipes that call for things like minced onion.
Us wogs use a little red wine / lemon slices with the intestines in water its said to be for flavour but really its an antibacterial thing from back a few hundred yrs ago
Thank you!! Finally I can make ground beef tasty by making it into hotdogs. Oh wait, what goes into ground beef? 😅
Mmmmm, chum-bucket sticks! I'm making this.
Awesome job, must be expensive to buy both machines to make them.
Thanks. It's like anything, I accumulate gear throughout the years of sausage making. I used to use the grinder and stuffer attachments for a KitchenAid mixer, and eventually upgraded both. I really do recommend a real sausage stuffer though, because the grinder attachment or KitchenAid attachment are just terrible!
I know from working in the Industry that hotdog ingredients include Pickles, Red and green peppers... from what i can remember!
Next step, watch CSPAN 😂. Thanks for the info 👍🏻
What a great video, but it seems like alot of work for a hot dog, now sausage and Italian sausage I will go for it. Sausage is very pricy now days so it probably would be better to make your own, which is cool cause I have a kitchen aid with grinder and all attachments.
What an endeavor!
To find and eat butcher quality hot dogs has become a must-do for me after watching your video!
I much prefer some real meat left with chew and texture!
That awesome hot dog flavor and real, healthy, nourishing beef and pork!
All of the spices used have health benefits as well
Worthy as a fork and knife meat on plate of pasta is the kind I want
Probably only medium ground and similar texture to a fresh bratwurst🤤
I want me some sausage style hot dogs, but not enough to buy a grinder and do all that work
You=🥋
Super Hardcore
Try them with Mac n cheese or beans and franks. They look great. John T.
Thanks John
Middle of winter and my grill is put away? 😂 I grew up in the Great lakes. We'll grill in a blizzard
I know it. It's a great shame but I struggle sometimes to have the fortitude to shovel feet of snow just to fire up the grill.