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.
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
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 ?
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!
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 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 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.
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!
Great video ! it reminded me of my time working at the Hormel plant in Austin Minnesota when I was a young man. Mixing meat by the ton, watching the "hotdog gun" shoot dogs out faster than you can see them. I used to run a forklift or "Bug" as we called them, every 20 or so minutes I'd go into the freezer and retrieve 2200 pounds of frozen bellies for the bacon slicer line, go to the end where product was being packaged and palleted, take the full pallet to another freezer and repeat. It was a good experience for me.
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.
Oh my gosh I miss using the Buffalo chopper at work! Good video. I think I'll stick to reg sausage. But thank you for sharing . I'm keeping the recipe in my book just in case I get a wild hair.
Have very much enjoyed many of your videos. In my youth we use to have (White Hot Dogs) from Rochester New York. As far as I know, after travelling all over the country, that is the only place they can be found. Was hoping to get some input on how to make them if you have the time. Your videos are my new hobby in my retired life. Thank you for your time and effort.
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
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
Can't thank you enough for this video, I'm grateful you are listening to the community. It is just a bit sad that in Europe you can't get a proper Smoker for a decent price.
I admit Guga doesn't show you a "proper smoker" but his smoker alternatives to still he able to smoke meats at an affordable price th-cam.com/video/sC7tZy-ZwIY/w-d-xo.html
You are very welcome. I am grateful you guys take the time to give me input. That is too bad to hear they really add flavor and value to your meat products. What size are you looking for? Small hobby, or semi industrial?
@@duncanhenry I am yet home testing product, but trying to evolve into "non-fast food" but also "not gourmet" street food hot-dogs. I have been looking at electric smokers, as they can be used indoors, but most brands are from USA. Keeping away from Masterbuilt, and looking into Char-Broil and Cuisinart analog smokers. Other cheap cabinets + separate heating coils are just the same price but require tinkering. Can you please recommend me? I have successfully replicated your Brats, and they were beautiful, thank you.
I just made this recipe yesterday and gotta say they turned out great! I didnt smoke them but still good. Used pork instead and ground 3 times, stuffed into collagen casings and boiled til 170. Definitely alot of work but worth it. 3 hours start to finish including clean up. I used 21 mm casings and were perfect hot dog size but might go for a large casing next time.
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.
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 just made 5 lbs to try them - very good .-i did link them in three - Don't go too tight if you do that-- then I boiled them till cooked they came out of the casings easily when chilled-- might mix in a bit of liquid smoke next time,. thanks
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.
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.
Really enjoyed watching the video. I gotta hand it to you that you do a jam up job of explaining the process with some flair. I pretty much gave up hot dogs mostly because of what some of the bigger producers use in them making them somewhat unhealthy but seeing as you use much better ingredients I would definitely buy yours. Bravo hot dog master.
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.
@@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
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 .
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.
Sorry I'm late but we really enjoyed your video on making Hot Dogs.....awesome and very informative.... we really like the (bull chopper/cutter) .....I am in the process of making my first batch of hot dogs..... keep it going! Thanks!
Hello Duncan I really do appreciate the effort you went to the show is so hot dogs are made I’m a very novice sausage maker I just ordered my meat grinder today along with casings in the hopes of making some different kinds of sausage I also would like to know a little bit about making knockwurst.
Now I know the principle of one of the unique dishes in chinese cooking. Its a rice bun that has a fried bottom but in it is a gelatinous pork meat. The meat like you said it the meat and fat are emulsified. But keep the meat COLD- good point. Thank you.
I made an all-pork version of this on my Traeger and it worked out great. Thanks for all of the help Duncan. A few things I had to change: I didn't have the buffalo cutter thing, but I have a really beefy food processor that handled 4lbs in 3 batches just fine. My Traeger bottoms out at about 165f. I just put them in and didn't worry about it and they seem totally fine. I used sheep casings because I didn't have cellulose and didn't want to wait around for the mail. Besides, I like them. As Duncan says though, they are pretty delicate. I also didn't worry about twisting them and just did them as big spiral rings on the Traeger grill. I then cut them to preferred length once done. The little spirally bits will go into beanie wiennies or something of the like. The classic wiener shape is missed though. I also had a lot of wrinkles. But am not that upset about it. This was my third sausage attempt and there is a lot of technique to acquire. The wife and I made corndogs out of them last night and the were great!
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.
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 ...
absolutely love your videos. Has really helped my sausage making going to the next level. Great video, always wanted to make hotdogs and going to try this
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.
Wonderful video! Certainly plan to try this myself. If I were to add some chicken, would I need to cook it up to 165 degrees in the final cooking step?
Thank you very much! If you were to put chicken in you will need to cook up to 82c or 180f to take care of potential salmonella. Good luck! I hope you enjoy them!
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.
Awesome vid, Thank you for sharing it. I have a dumb question. What's the difference between these and the Coney Island Franks? I noticed they looked slightly different when hanging in the smoker before the cook.
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.
Great video, I was looking for a good hot dog recipe and I figured your site would have a good one, I been looking around for a manual linking machine I found a couple, but a little steep for me. I have 20 pounds of venison that going to be hot dogs in a few days. Thank you.
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 ??
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!
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?
Take a look at this fixture for your smoker. Saves you lotza linking and tying. Just tie the casing at one end and wrap the stuffed casing around the fixture
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.
Hi Duncan, any recommendation for a bowl cutter? a specific model maybe. You've mentioned it is an expensive hobby, what is the ballpark price for one of these sweet machines?
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?
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.
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.
Hello! Just found your channel and subbed. Man, you give some really good content and information. Very well done. I’ve just gotten into the food industry as a clerk at a meat shop and have been learning how to make sausage, etc., and am looking forward to doing it at home in more depth. Anyways, been watching previous vids and really enjoyed all of them. Thanks for all the work!
@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!!!
Hey Duncan how about a video on how to make you coney hot dogs. You eluded to them in this video they where hanging up in the back of your smoker. I would love your recipe to make here at the house! Please!
@@duncanhenry Thank you so much. Can’t wait till the weather warms up again to try it out . By the way I’ve made your farmer sausage recipe at least 4 times , everyone just loves it. My grand daughter is coming out from Calgary for Christmas, and is a meat furnace, lol She is the next test subject. Merry Christmas Duncan to you and your Family . Fantastic videos.🎄🎄🎄🎄🎄
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.
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.
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.
Hi Duncan thanks for this video We would love one on the cheap hot dogs you mentioned. It would be very interesting to see how to get more ice and fat etc into a hotdog and still get a good structure. Thanks
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!
what did you do with the hotdog?
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.
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
Just got my book of home production of quality meats and my first sausage stuffer is in the mail. You are the TH-camr that helped me take this plunge.
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 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.
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!
Great video !
it reminded me of my time working at the Hormel plant in Austin Minnesota when I was a young man. Mixing meat by the ton, watching the "hotdog gun" shoot dogs out faster than you can see them. I used to run a forklift or "Bug" as we called them, every 20 or so minutes I'd go into the freezer and retrieve 2200 pounds of frozen bellies for the bacon slicer line, go to the end where product was being packaged and palleted, take the full pallet to another freezer and repeat. It was a good experience for me.
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
Oh my gosh I miss using the Buffalo chopper at work! Good video. I think I'll stick to reg sausage. But thank you for sharing . I'm keeping the recipe in my book just in case I get a wild hair.
Have very much enjoyed many of your videos. In my youth we use to have (White Hot Dogs) from Rochester New York. As far as I know, after travelling all over the country, that is the only place they can be found. Was hoping to get some input on how to make them if you have the time. Your videos are my new hobby in my retired life. Thank you for your time and effort.
I made the beef hot dogs over the last couple days. I was able to partially emulsify in my food processor. Smoked and they are great. Thanks
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
Great to see how it’s done and is a lot of work and patience. Enjoyed the Video 👍
Thanks 👍 yes they are a bit of a pain in the butt.
Can't thank you enough for this video, I'm grateful you are listening to the community. It is just a bit sad that in Europe you can't get a proper Smoker for a decent price.
I admit Guga doesn't show you a "proper smoker" but his smoker alternatives to still he able to smoke meats at an affordable price
th-cam.com/video/sC7tZy-ZwIY/w-d-xo.html
You are very welcome. I am grateful you guys take the time to give me input. That is too bad to hear they really add flavor and value to your meat products. What size are you looking for? Small hobby, or semi industrial?
This guy is cool Ive seen his videos before.
@@duncanhenry I am yet home testing product, but trying to evolve into "non-fast food" but also "not gourmet" street food hot-dogs. I have been looking at electric smokers, as they can be used indoors, but most brands are from USA. Keeping away from Masterbuilt, and looking into Char-Broil and Cuisinart analog smokers. Other cheap cabinets + separate heating coils are just the same price but require tinkering. Can you please recommend me? I have successfully replicated your Brats, and they were beautiful, thank you.
I just made this recipe yesterday and gotta say they turned out great! I didnt smoke them but still good. Used pork instead and ground 3 times, stuffed into collagen casings and boiled til 170. Definitely alot of work but worth it. 3 hours start to finish including clean up. I used 21 mm casings and were perfect hot dog size but might go for a large casing next time.
Can't beat a homemade dog! Glad you enjoyed it!
That is to me was interesting cause I have eaten road dogs all my life and yours are really good ones
Duncan just found the channel absolutely love it brother keep it up
I made homemade hotdogs once. ONCE! I decided Hebrew Nationals are pretty cheap. Great video
lol I don't blame you!
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.
Thanks!
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 just made 5 lbs to try them - very good .-i did link them in three - Don't go too tight if you do that-- then I boiled them till cooked they came out of the casings easily when chilled-- might mix in a bit of liquid smoke next time,. thanks
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?
Dunken Henry that was an awesome video you are so good at explaining exactly the process 👏!!! Thank you!!
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.
So I followed this it was fun! As my Chef friend said “When you make your first casing roll, it’s a thing”.
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
Greetings from Winnipeg! Love your videos!
Really enjoyed watching the video. I gotta hand it to you that you do a jam up job of explaining the process with some flair. I pretty much gave up hot dogs mostly because of what some of the bigger producers use in them making them somewhat unhealthy but seeing as you use much better ingredients I would definitely buy yours. Bravo hot dog master.
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
This is it! Thanks for sharing this … now I can make our home made hotdogs… healthier way to enjoy hotdogs.. thanks again! 😃
You are very welcome! You betcha I hope you enjoy them!
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.
Very informative on the process.👍
Glad it was helpful!
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 .
Love your videos I’ve never made a sausage or hotdog but I really want to start and your instruction definitely will give me confidence
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
Sorry I'm late but we really enjoyed your video on making Hot Dogs.....awesome and very informative.... we really like the (bull chopper/cutter) .....I am in the process of making my first batch of hot dogs..... keep it going! Thanks!
I just bought an attachment for my KitchenAid and I can’t wait to make this
Loving your video tutorials! What can you do if you don’t have a smoker? Greetings from Mexico! Blessings.
Hello Duncan I really do appreciate the effort you went to the show is so hot dogs are made I’m a very novice sausage maker I just ordered my meat grinder today along with casings in the hopes of making some different kinds of sausage I also would like to know a little bit about making knockwurst.
What about storage? Nice video thanks.
Now I know the principle of one of the unique dishes in chinese cooking. Its a rice bun that has a fried bottom but in it is a gelatinous pork meat. The meat like you said it the meat and fat are emulsified. But keep the meat COLD- good point. Thank you.
Love how they turned out.
Outstanding video. Nice shop.
I made an all-pork version of this on my Traeger and it worked out great. Thanks for all of the help Duncan.
A few things I had to change:
I didn't have the buffalo cutter thing, but I have a really beefy food processor that handled 4lbs in 3 batches just fine.
My Traeger bottoms out at about 165f. I just put them in and didn't worry about it and they seem totally fine.
I used sheep casings because I didn't have cellulose and didn't want to wait around for the mail. Besides, I like them. As Duncan says though, they are pretty delicate. I also didn't worry about twisting them and just did them as big spiral rings on the Traeger grill. I then cut them to preferred length once done. The little spirally bits will go into beanie wiennies or something of the like. The classic wiener shape is missed though. I also had a lot of wrinkles. But am not that upset about it. This was my third sausage attempt and there is a lot of technique to acquire. The wife and I made corndogs out of them last night and the were great!
Hey Logan. That all sounds awesome. Good for you for giving it a go on your third attempt ever. Glad you liked it!
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.
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 ...
absolutely love your videos. Has really helped my sausage making going to the next level. Great video, always wanted to make hotdogs and going to try this
I loved your video.Very interesting. It’s not that complicated.You know what you will be eating.
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.
Wonderful video! Certainly plan to try this myself. If I were to add some chicken, would I need to cook it up to 165 degrees in the final cooking step?
Thank you very much! If you were to put chicken in you will need to cook up to 82c or 180f to take care of potential salmonella.
Good luck! I hope you enjoy them!
Sounds good. Thank you!
Hey Duncan! Your Coney Island's are the best hot dogs I've had! I need that recipe!!! ;)
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?
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.
Awesome vid, Thank you for sharing it. I have a dumb question. What's the difference between these and the Coney Island Franks? I noticed they looked slightly different when hanging in the smoker before the cook.
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 😳
Great video Sir, thank you very much!
Liked and subscribed. 👍🙋
I don't have a vertical smoker. Can this also be done horizontally?
Great video, I was looking for a good hot dog recipe and I figured your site would have a good one, I been looking around for a manual linking machine I found a couple, but a little steep for me. I have 20 pounds of venison that going to be hot dogs in a few days. Thank you.
I know this is an older video, but is this method similar to making a cooked beef salami, but without the fine chopping??
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 ??
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!
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!
Quite a grinder! But the cleanup time on a small batch would make me look for a smaller grinder.
Take a look at this fixture for your smoker. Saves you lotza linking and tying. Just tie the casing at one end and wrap the stuffed casing around the fixture
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.
Mix 50/50 with your beef pork mix, and venison with a tasp of sweet basil , and came out AWESOME.
Basil added to other ingredients of course.
Hi Duncan, any recommendation for a bowl cutter? a specific model maybe.
You've mentioned it is an expensive hobby, what is the ballpark price for one of these sweet machines?
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
Do you have to use the pink salt if I cook them the same day or next day?
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.
Can You boil them instead of smoke them? I don't have a smoker!
Thanks,, wish I lived close to your store, I would buy your food,,
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.
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
If i were to stuff them, can i wait till the next day to smoke them? Or would the cure cause negative issues?
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.
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.
When I was pregnant, I used to crave them. I still love them
I've got the same grinder mixer! Love my holly
Its a good ol girl!
Hello! Just found your channel and subbed. Man, you give some really good content and information. Very well done.
I’ve just gotten into the food industry as a clerk at a meat shop and have been learning how to make sausage, etc., and am looking forward to doing it at home in more depth.
Anyways, been watching previous vids and really enjoyed all of them. Thanks for all the work!
Welcome aboard! I happy to hear you find it useful Travis. Good luck with the new job man! I hope you enjoy that too.
Hi chef, without the cure how long will the hotdogs shelf life will be?
@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!!!
His Canadian accent is so precious 😂
I was noticing he had some sort of accent, then realized he's from Canada lol
Hey Duncan how about a video on how to make you coney hot dogs. You eluded to them in this video they where hanging up in the back of your smoker. I would love your recipe to make here at the house! Please!
nice, thanks for showing us how you do it
Hi Duncan. Just wondering if you have the ingredients for a European Weiner recipe/ flavour . Not to make them just the flavour ? Thanks. Brian
g/kg
Salt 16
White Pepper 2
Paprika 2
Coriander 2
Mace 0.5
Onion Powder 1
Cure 5% 3
binder 10
Sodium Erythorbate 0.5
Cold Water 200
@@duncanhenry Thank you so much. Can’t wait till the weather warms up again to try it out . By the way I’ve made your farmer sausage recipe at least 4 times , everyone just loves it. My grand daughter is coming out from Calgary for Christmas, and is a meat furnace, lol She is the next test subject. Merry Christmas Duncan to you and your Family . Fantastic videos.🎄🎄🎄🎄🎄
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
What is the difference between an all beef hotdog and a Coney Island hotdog?
Can I get the recipe for the Coney Island hot dog? I really want to try and make them.
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
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.
I loved how you did that
Hi Duncan.
Where can I find the recipes for your sausages.
They look so good I want to try and make some here in Australia.
Hey Greg they should all be down in the info section below the videos.
Glad you think they look good!
When I worked in the Sausage kitchen at Hormel we used a buffalo chopper with a bowl that was about 6 feet across. Made a lot of liverwurst in it.
I'd love to make a batch of sausage that big just once lol.
Duncan. I have some red coloured collagen casings. Would they work? Wouldn't have to remove them.
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.
Hi Duncan thanks for this video
We would love one on the cheap hot dogs you mentioned. It would be very interesting to see how to get more ice and fat etc into a hotdog and still get a good structure.
Thanks