How to Make Beef Hot Dogs/ How to Make Hot Dogs at Home.
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- เผยแพร่เมื่อ 1 ต.ค. 2024
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In this video I show you how to make beef hot dogs. How we make hot dogs in the shop anyways. You can use this recipe with pork chicken venison and beef or any combination.
Here is the Lean Beef Hot Dog recipe
Salt 15g/kg
White Pepper 2.5g/kg
Sugar 3g/kg
Paprika 1g/kg
Garlic Powder 1.5g/kg
Onion Powder 0.5g/kg
Sodium Erythorbate 0.5g/kg
Cure #1 3g/kg
Binder 10g/kg
Ice/water 200g/kg
(Optional) Phosphate 0.5g/kg
Dry 150f for 1 hr
Smoke 160f 1 hr
Cook at 185F to 200f and continue to smoke until internal temp hits 160f 71c
The Hot dogs are a lot of work but they are worth it! I hope you guys make them and enjoy some home made hot dogs!
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
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Hey there guys I hope this is what you were looking for. If there is anything else you'd like to see or think I could go deeper into let me know and I'll add it to the to do list! Currently Chorizo is next up on my to-do list.
Chorizo sounds great. Will it be a fresh chorizo? I don't remember seeing a curing fridge when you have us the tour.
Hi Duncan my name is Arshard from Perth Australia the meat mixer/ grinder could you please let me have the name and model number and also is there a used one I could buy
@@arshardcerfonteyn3231 it’s a Hobart.
Haven’t seen one that small before.
I recently took a 910 pound hanging weight Black Angus to be processed and all the ground beef came back completely textureless. Slimly and unusable got burgers, meatloaf or any of the other things you'd use ground beef for.
What other sausage could it be used for that a guy could do at home ?
@@allenferry9632 am
When I was young, a trip to the local butcher was always rewarded with a hotdog. Right out of the box. Amazing!
Interesting and informative video. Only issue I have with it is that the title says "at home" and then he proceeds to use commercial equipment that almost no one would have at home.
what? do you not have a Hobart grinder at home?
I have a surprising amount of good gear, but not a big mixer or bowl cutter
HI Duncan. Retired butcher here and enjoy your informational vids. It is good to see someone that is passionate for our trade. And yes I make all my meats at home...bacon, ham, smoked sausage, etc etc..... keep up the good work! Like!
Thank you Roger. I appreciate the nod from an industry veteran.
Duncan can you make a Texas style hot dog. Just curious what’s in them. They have a totally different taste . Maybe garlic and white pepper hard to tell can’t see any spices in the meat.
Hey Diggingit, ya I plan to do a few more hotdogs episodes in the future.
@@duncanhenry Thanks Duncan. Just found your channel and been catching up on all your videos. I’ve been making my own deer sweet bologna for 30 years. Gonna try some of your recipes
Dijual rumah dan halaman luas harga nego
If you donit the way i did you don't get three together you only have two. I made thousands of pounds of all kinds of sausage in a year, and learned a lot .
Hi . There is a binder in the materials, does this product have a technical name, for example, it has a similar name such as E250 E220, I live in Turkey, if you tell me the technical name, it will be easy to buy
Thank you so much for sharing good posts. I'm watching and trying to do it. 👍👍👍💪💪
Hey there K. Good on you man. It is ADM Arcon F Soy Protein concentrate.
Hmmm, so soy I was expecting something different 😁 . Products added to soy are not preferred in our country, but I think they are necessary for consistency. Thank you very much, you are a good master 🙂🌹
@@duncanhenry Arcon F is a soy protein concentrate with very low functionality. If one is yo use soy protein Arcon SJ or SM or S or SQ will be muchbetter at binding and emulsifying
Duncan can you do an emulsion sausage with just the bowl cutter. I recently got a Vevor buffalo chopper and its difficult finding instructions/processes for the smaller bowl cutters.
Great videos Duncan, love the education and techniques. I'm no butcher but love to make sausages. Never tried anything like hotdogs but I will now. I do have one future request: my absolute favorite emulsified German sausage is the Bockwurst/Knockwust - a fatter, shorter version of the frankfurter with a different flavor profile. Thanks and keep the videos coming!
Thank you very much Bob. I hope you enjoy them when you get a chance to make them!
Yes I have had a few request for the Bockwurst now so I'll have to bump it up on the priority list.
@@duncanhenry i really like ypu videos they are very informative hi 👋 from 🇨🇦 #YSW respect back to you
Chef, you remind me of Kevin Spacey (appearance and voice).
Hello Duncan from Ontario came across your channel a few weeks ago and really enjoy your shows and sausage making videos. i now have a new hobby ! bought a new grinder , smoker , stuffer and found a cutting bowl from a local restaurant supplier. been making all kinds of sausages summer sausage and pepperoni now going to try your wieners . thanks for your shows, keep up the great work
I've made almost every type of sausage out there at one time or another and all were good but I tried hot-dogs twice now and can't quite get the texture right. I'll try this recipe. Thank you. Love the videos.
Hey there Steve happy to hear a sausage connoisseur is watching!
I'd check out the bologna video on how to get a hot dog texture with a grinder.
Enjoy!
I'll send you a picture of a fixture for your smoker so you don't have to tie each one
That would be great. My email is dhcustomsausage@gmail.com
cure accelerator ? can you please share a Link to that ?
and cure ? what is that ? pink salt ?
Hey there Antonio, I'd recommend checking out my how to make a sausage recipe video. It goes into depth in your questions.
this looks awesome, when you opened the smoker I just went WOW, couldn't help myself.
definitely a great way of getting back. we just moved into the city, so was offline for a few weeks, I'll look back at the other videos you came out with.
I've been making my own hotdogs for about 7-8 months now. I do spices quite similar just add some stuff as you mentioned.
the only difference is, I don't use a binder, but I put sodium bicarbonate 10g/kg, I find that it helps with the protein extraction. and as I use home equipment (Magimix) I cant use more than a kilo at a time, it works pretty well. I use 15% cold water or ice.
another thing I noticed, I wonder if it's the same by you. when I use cold water, I get better color, it seems that I get white specks when I use ice, this doesn't happen with water.
as always, what a great video, love watching this great work of yours.
Thank you Leah, ya it is one of my favorite things in the shop is when the batch is done and the smoky steam rises out of there.
O nice! You should put one up on your TH-cam channel so I can check out how you cook them!
Ya getting the equipment to do hot dogs is expensive so small batches are the way to go.
I haven't had a problem with white specks yet when using ice. I do de-scale my ice machine every so often though, so I don't get any calcium build up.
Thanks again for taking the time to watch and your feedback!
I made this recipe over the weekend and it came out great! Thank you for the excellent information. It's nice to know what you're actually eating and be confident about it.
I am starting a hotdog cart and want to offer my own brand of hotdogs
I hope you are able too and I wish you lots of success.
Did you say what the binder was? I missed it and I think that added to my first fail. . . OK, my first attempt was a HUGE DISASTER but I learned a lot. Mine were so bad I couldn't even get the dog to eat them. So back to the drawing board and I'm sure I'll do better this time. I also ordered a real sausage stuffer with a cylinder and piston, as opposed to my grinder trying to do double duty.
Every meat shop around here (SE NEBRASKA) make good hotdogs. $7 per pound, but like I said THEY ARE GOOD!! Current beef prices for Chuck is running $5.50 lb and up.
Ya these meat prices keep creeping up and up!
Hey if you can get a good Dog for 7$ a pound I might just let someone else make them for that price haha
Thanks!
I want to know how to make the awesome all-pork hot dogs I remember from my youth in the 70's. I find these abominable beef, chicken and turkey dogs of today to be inedible.
Btw, that emulsifier looks to be damn near impossible to sanitize.
Your "Buffalo" chopper, Hobart bowl grinder, needs knife bearings. I worked for Hobart for 25 yrs. LOL
@Duncan Hemry Greetings from California!.. I am thinking of opening my own small restaurant business and would love to make and offer my customers a good quality homemade Beef , chicken and pork hot dog/franks, can you provide a video or inform what type of equipment I will be needing to make my own franks :)... I'd greatly appreciate it!...
@Duncan Henry greetings from California!.. I am thinking of opening my own small restaurant business and would like to make my own homemade beef franks , chicken n pork as well , I need info on proper equipment:).. what to buy , grinders, mix bowls , smoke machines etc etc .. can you provide a video for this type of info. ? Thank you in advance!!!
i do 15 to 20 pound batches at a time ( mostly venison / pork mix),, yes its a labor of love,,,, but there are some shortcuts and tricks i use to avoid making my life a living hell when doing it but they still take easily 4 to 6 hours from grind to stuffing and linking,, ,, that includes time to chill the meat in between grinds and part of the clean up ,, the cleaning never ends, Add another a few more hours to smoking then i finish with steam,, Duncan,, keep the videos coming , enjoyable to watch and informative also.
Hi Duncan, yeah, time for a new bowl cutter LOL.
1.8% salt altogether seems little to my taste, but I am European. Maybe that makes the difference.
Thanks for the tutorial.
Gosh I wish I enjoy3ed making hot dogs as much as I like eating them. I would NEVER admit publicly how many of the darn thing i eat. Nothing better than a beautiful dog just covered in mustard! Maybe even a couple times every single day. So I've heard!
One last question regarding the smoking process, if you don't mind. What combination of wood do you like using for smoking these kind of hotdogs? I've read on apple wood chips, and not hickory. Thanks once again.
Its all personal preference when it comes to smoke. With beef you can use mesquite, hickory, apple whichever you like. I use hickory because it has an antioxidant effect on the meat.
It is ridiculous to think that he can decret that sausages are USA property specially if you look at the variety of sausages in Germany and the pour selection in USA. By the way is usa the country not america that is a continent. I was interested in looking at recipes because I am doing wienerwurst for my sandwichs but after that initial declaration I totally loose interest. Byebye
The last time i "made" my hot dogs I had a genius idea. I'm going to save a whole bunch of labor and a tiny bit of time. So, I thought hey, I'll skip the grinder step completely and simply put all of my trimmings etc. directly into my buffalo chopper. Let me offer the advice that I didn't "save" and labor at all and it added very significant time. just take my word for this one! YES, I'm basically an idiot! I have no problem at all admitting it!
Hot dogs came from Germany but it’s American now just like the English made the sandwich which also became American lol
Thank you for the video, on behalf of all the viewers that drooling all over the table, not every home owners or apartment renters has the equipment's that you have. Now I have to get off my fat ass and find these equipment's. Just joking.🙂
All the directions I read say don't take cellulose casings over 180, but I see you go over that. Are they special casings or is OK to take em higher?
American hot dogs? How many Americans use the metric system for cooking? 15 grams per kilogram, this in not American.
Just like any man, I like to do things like this when I've got the correct tools for the job. However, regarding the butcher's twine/string -- have you ever considered using 4 to 6 inch zip-ties? Works great for me. I use LEM collagen casings 22mm, and 32mm. Have you ever shown us the scales you use to weigh your ingredients? And do you have recommendations for the home sausage maker ??
sorry...i thought i was watching "how to make hot dogs at home"...it turns out to be "how to make hot dogs at home using industrial grade equipment". :/
I know this is an older video, but is this method similar to making a cooked beef salami, but without the fine chopping??
I know this video is a year old, but I gotta agree: hotdogs are definitely a labor of love! I made a batch, oh, about 10 years ago now. It took an entire weekend. They were the most delicious hotdogs I've ever had in my life, but it was WORK. I came away with a new respect for the humble hotdog in my supermarket. It's probably a good project for any sausage maker, just to learn how involved it can be.
Pller
In no way are pork skins allowed under the broad umbrella of "pork" as a meat protein. That's just a falsehood you stated.
Why you keep calling it a labor of 🧬 ve. If you don't have anything else to do you can do anything as well as making hot dogs.
At one time this was called forced meat and formed into small balls and was and were a feature of clear soups. Obviously before being formed into sausages.
at home I don't use the food processor, I use my Kitchenaid paddle
Is there a home grinder I can buy to make my own hotdogs I’m allergic to to iodine and other preservatives.
I have seen a sausage maker use crushed or shaved ice during the bowl grinding process to incorporate the moisture and keep the meat cold. Can you use milk powder as a binder instead of soy powder?
Ya you bet shaved ice would be ideal, then you wouldn't ever end up with moisture pockets.
Also Yes you can use whey protein (from milk) as a binder.
Hello friend 🫡 👌 🙏 🫶
What's the best hot dogs & less waste & other unhealthy things in it
Aldi supermarket has several different sausages way better than American brands
I’m in Australia and would so love to get my teeth into some of these hotdogs I have always been sceptical of the content of hotdogs so I tend to get a burger instead
I don't have a vertical smoker. Can this also be done horizontally?
Great video! Those look good. Ive not made hotdogs but maybe Ill try them.
One of the local stores has pork shoulder for $0.96 a lb this week so Ill be making some breakfast sausage as Im running low. Though this time it will be all pork cause Im out of raccoon meat.
Holy smokes, load up grandpa, that is dirt cheap pork shoulders. Especially if they are boneless. Haha I'm gonna guess your kidding or can a guy actually eat racoon?
@@duncanhenry No kidding, raccoon is good eating. Its a dark red meat and kind of tastes like prime rib. I say that as I have not tasted bear or dog and a raccoon is related to both of them so there may be a shared flavor Im not aware of.
Opossum is edible as well, tastes like chicken thigh meat.
Personally, I like using raccoon in sausage. It is like adding beef to the sausage in texture and flavor.
The fat from the raccoon has a bit of an off flavor so I remove as much as I can. I render the fat down and make soap as well as an oil/wax mix I use on leather and tools.
@@GrandpasPlace 😳
I’m with you there, I love hot dogs even the cheap ones don’t get me wrong I know a really good one when I have it but I’m ok with the cheap ones
Thanks bud great video. Hot Dogs Gods perfect food lips and assholes in a caseing
I've made dogs with 31mm casings. I call them the lady killers.
Too much talk. He gets carried away with BS..
I would add Hatch Green Chile from New Mexico
Sahlens hot dogs from Buffalo NY are the best hit dogs ever.
9:42 Are you claiming here that we can use the exact same amount of Ascorbic Acid as we would Sodium Erythorbate to achieve identical results? I know Ascorbic Acid (Vitamin C) is structurally similar to Sodium Erythorbate, but are the truly gram-for-gram interchangeable in sausage recipes?
Yup, the 3 main types of antioxidants are Sodium Ascorbate ( same properties as Sodium Erythorbate but with added Vitamin C) 1 part Sodium Ascorbate = 1.09 parts Sodium Erythorbate. Ascorbic Acid (Vitamin C) 1 part Ascorbic Acid = 1 part Sodium Erythorbate and of course Sodium Erythorbate.
Can I get the recipe for the Coney Island hot dog? I really want to try and make them.
What is the difference between an all beef hotdog and a Coney Island hotdog?
The recipe above, you forgot to put the Pounds of meat for all those spices
Lips and asshols I believe was the words you were looking for
Hi Duncan, how did your hotdogs turn red when your casings were clear? I know that it can turn red if you have red casings. Was there something that you applied during smoking process? Thanks.
paprika and cure #1
Eckhardt the German Butcher (YT channel) has an ingenious thing that slides on the edge of table that secures a lengthy piece of twine and allows one to tie links with one hand. Once link is tied your knife just slices it and on to next link. I believe its title is about tips and tricks. Heavy German accent but excellent English.
That sounds pretty cool, do you have a link to this guy?
If it comes down between 99 cent hot dogs or nothing, I'll eat nothing
You can still get hotdogs with the cellos casings in Manitoba Canada.
What about storage? Nice video thanks.
Hey Duncan ... I have a batch emulsified last night and will stuff and smoke them today. I'm using the frankfurter recipe from the green book you use. Because I can't seem to smoke/cook the same way every time I smoke then Sous vide to 153 and hold it there till done. It works for me and is another step but the end product is better than store bought ...
That's great beef right out the gate....
🤔
Can we get ounces anymore??I really can’t convert and too old to try and learn.
Wala Bala Coney Island hot dog is it the same as well be please let me know or do they video thank you very much I enjoy your videos of Bok
Thanks Walter!
Bowl cutter, also known as a Buffalo chopper.
I made hot dogs last year. It w like being dropped into a hot LZ, surrounded by gooks, in the middle of the jungle, at the height of the Vietnam War, and I had Captain bars on my uniform.
I still have flashbacks of that weekend.
what machine i need install to make hotdog?
Sorry, can't attach the photos. Gotta figure out how
Great videos. With the hotdogs I get stumped at the smoker/curing stage. Can I skip the smoking/curing and use natural casing and just cook thoroughly? I’m using venison btw.
James
You could but your product would be a bit different textured in the end. It still would be good like cooking a fresh sausage on a bbq, just a little different.
I made homemade hotdogs once. ONCE! I decided Hebrew Nationals are pretty cheap. Great video
lol I don't blame you!
When you cant talk about fight club 🤣🤣
Please make a commercial "scary" hotdog
Often times when I review amateur videos I am disappointed with the information delivery. But you have a interesting connection with the audience. I will continue watching your videos.
Hey Jerry I'm glad you like the videos. Thanks for watching.
thanks and I can't wait to try this. I've never worked with cure #1 and when I look at other recipes the ratio of cure #1 to meat seems to vary greatly. . . any chance the 3grams per kilogram is a typo?
It should be 0.25% by weight of the meat.
@@USA__2023thank you!
Hi Duncan thanks for the video we live in Manchester UK and will be trying to make your hot dogs on Monday . We are very excited😊
One question I think you forgot to mention which wood are you smoking with for the hot dogs ?🌭🐕.
And just to clarify you are applying smock all the way through the cooking process? Not just the first hour?
Thanks
Hey there I hope this gets to you in time! Probably not because of the time difference....
I use hickory in most everything.
I dry for the first 45min to an hour.
Then I apply a large pan of hickory chips to the smoker which usually last up to about 2hrs.
but after the first hour of smoking (2nd hour in the total process) I start to close the damper and turn up the temperature to about 185f.
Hope they turned out!
i see the list of spices mix in recipe but what is the amount of meat?
I using sheep casings when I make hotdogs
I've made hot dogs once before. Never again. Like you said, it is a lot of work. Nothing beats a homemade sausage, but in the case of hot dogs....
Can you do a dry cured pepperoni?
Lol yes I think that is how the hot dog making experience goes for most people.
Yes you bet I just pulled out my first batch of salami from my dry curing chamber and will be starting a fermented video soon.
Meats ground up into pink slime 😂
Where can i buy the machine hotdog maker
Excellent video as usual. I am going to try most all your recipes using elk this year. For the hot dogs I was wondering about adding liquid smoke or do the casings allow the smoke to penetrate? If liquid smoke is added would it be 1g/kg?
Thank you very much!
We have made elk hot dogs before and they work awesome. I would suggest adding pork at around 30% or they come out a bit lean.
The casings do allow smoke to penetrate so they will pick up a smoke flavor. However if you are worried about drying them out and you want a nice plump hot dog you could add some liquid smoke and shorten the smoking process.
Depends how smoky you like your meat.
And yes I use liquid smoke anywhere from 0.3g/kg to 1g/kg the former being quite subtle.
Very informative on the process.👍
Glad it was helpful!
Hi Duncan
Would you be so kind to do a video of how they make cheap commercial hot dogs as you mentioned .
It would be very interesting to see how
To get even more water and fat into an emulsion.
Thanks looking forward.
You bet I always thought that would be fun.
It may be a bit down the road but I will make it.
Still pealing hot dogs here in Panama. New people always cook one package with the skin on. Enjoyed the video
Panama! Thats a long ways haha. Yes I didn't peel them at first but after a few phone calls where people melted them on I had to start peeling.
Are colagen casings smoke permeable? Wondering if using those is viable for smoking and eating.
Hey there you betcha they are. You can use them while making hot dogs, you need to have fairly high humidity in the last cooking step though otherwise you will end up with wrinkly hotdogs that look like snack sticks.
You also want to give them a super quick ice bath when done. Reason being the collagen casings will lift away from the meat if they are under/in water too long but you also need to stop the cooking or they will get wrinkly there as well.
Thank you for sharing your videos, we look forward to the more frozen products process.
Hey there you are very welcome.
Sorry I dont quite understand. More videos using frozen products is what your looking for?
WOW that grinder makes my carnivore look tiny!
Whatever get the job done!
To much talking,get to the point.
Can you use just soy flour instead of soy flour concentrate? Can I use wheat gluten as a binder instead?
So long as there is protein and it doesn't affect your flavor.
what other name does the binder receive please. thank you from RD
RD as in Red Deer?
I would suggest checking out this video it goes into detail on binders.
th-cam.com/video/Va5rLBNiG9M/w-d-xo.html
Where can I find the casings?
NEVER go to Frankfurt Germany and ask for a frankfurter!!! You WILL get nasty looks!!! Everyone who lives there is a frankfurter! I made that mistake once.
@16:48 brisket on the floor.
Been wanting to make hot dogs for awhile now. Can cellulose casing be used in making all sausages?
Right on! You can use them in most smoked products. You wouldn't want to use them in fresh products though. They are a bit of a pain in the butt though.