Do you know where i can get place that if i have recipe for hot dogs they we'll make and send them to me for my bissness i cannot make them look professional.if you have any idea of this it would sure help with ower new bissness
That's totally up to you, if you want to add a smoke flavor you can, I just wouldn't add it during the first hour or so of cooking as the smoke won't adhere anyway!
You do not need to cook them right after, but if you are not going to then I would recommend you not add any cure or cure accelerators and then treat it as you would a fresh sausage like a bratwurst, either way they should still be good!
with all those additives and pre-made/mixed seasoning, might as well just get the store-bought stuff. If I'm going through the trouble to make at home from scratch, it's going to be 'from scratch' for real. No chemical additives and I'll mix my own spices and stuff using natural real casings. Oh, wait, I get it. This is an ad to get you to buy a bunch of stuff from some store. A sales pitch more than sharing a good recipe one could be proud to make at home.
lol, every ingredient you add is made of chemicals and therefore it’s a chemical additive. Also, you’re in the minority: Most people just want to dip their toes into sausage making and Walton’s makes it easy to turn out good product on your first few tries. Personally, I love these videos because of how well the process for each sausage style is presented.
@@spire1o3 Everything is chemicals - DUH! You should know, as-well-as everyone else gets it that it is referring to man-made, non food chemicals. Now that the ridiculous part of the response is put down, I get the "dip their toes" position. Sure. And they're welcomed to do so. Please remember that the "comment" section is a whiteboard for people to share their opinions and ideas just as I did. I prefer videos that are demonstrating how I can improve my kitchen skills. Not so much videos that show "cheats" and are mostly an ad to sell products.
That would have a little lower fat content than we would normally recommend but it could be done, just make sure you add a binder like Sure Gel, Carrot Fiber or Super Bind!
I smoke a lot of meat here in the USA. Those are definitely Farenheit temps. Except for beef or lamb, you need to bring the meat to 160°f for food safety.
This reminds me of those wood working shows with beautiful furniture you can make for yourself... providing you have an unlimited budget for use specific machinery.
That's true Tony, but some of our more recent videos, especially those in the early Meatgistics University ones, focus more on using equipment that more people would have access too. You can go to meatgistics.waltonsinc.com/ and watch our Meatgistics university to find out how to make sausages with more retail style equipment!
Of course Khaled, everything is in the video but you can go to our meatgistics article for more information meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe
Well I have to say it's a good video but teleprompter needs to be slow down just a tad overhead viewing I know you guys have capabilities doing it and probably a better close up we know what he looks like so we can sometimes go in here and look in more debt for the hot dog thank you good video though love y'alls product
Yeah, or older videos deffinitely had a tendency to be too fast! We have tried to balance our pacing more in recent videos! Thanks, glad you are njoying them!
This video seems to imply that natural casing hot dogs are not “real” hot dogs, but before the invention of plastic, most wieners and frankfurters definitely had natural collagen casings. And in my opinion, hot dogs made with a natural casing are superior. They have a delightful snap when you bite into them. I think most hot dog aficionados would probably agree. The only reason why he’s acting like “skinless” hot dogs are true hot dogs is because that’s the same as every supermarket hot dog.
We will be redoing this video in the Meatgistics University Section eventually, until then if you hit the setting icon (looks like a cog wheel) at the bottom right of the video you can play it at 0.75 or even .50 speed.
Sorry, there must be some confusion! The Cellulose Casings (black stripe on them) are $4.99 for a 95 foot run of it. Those 95 feet are compacted down to about 20 inches so it will mostly fit on your stuffing tube at the same time. The collagen casings are 3 strands of 50 each and they are $17.99. Please let me know if I misunderstood something?
I dont understand, are you trying to teach professors or beginners? If you want to teach beginners i highly suggest you speak slower explain each item and go through each step slowly, because no one on youtube teaches properly regarding the hot dog production, perhaps if you watch cooking lessons , you will understand how each process goes from the item quantity weight and cooking method. I am really dissapointed from this terrible video, when im really trying to get it right!!
Austin and Jon, your videos are fun and informative. I like the Weston products that you use and sell. Thanks.
Thanks Wesley, that fun/informative line can be a challenging one to walk sometimes!
Where do you get the casings at?
Great information thanks for sharing I enjoy making sausage so glad I found y’all.
I don't know why nobody say what size of casing they using
The thickness which one for hotdogs and sausage??
Thank you
i never did the protein extraction with my hot dogs. wow i am going to start doing that now.. i do it with my sticks. and summer sausages
26 mm cellulose I notice they have a oily film on the hot dog when I strip off the casings, that normal?
Great information, Great presentation!!
Do you know where i can get place that if i have recipe for hot dogs they we'll make and send them to me for my bissness i cannot make them look professional.if you have any idea of this it would sure help with ower new bissness
When you cook in the smoker are you adding smoke?
That's totally up to you, if you want to add a smoke flavor you can, I just wouldn't add it during the first hour or so of cooking as the smoke won't adhere anyway!
Well thought out, well produced and very informative video... Thanks for the information.
Do you have to cook right after making them or can i food saver pack them to freeze and then cook when I'm going to eat them?
You do not need to cook them right after, but if you are not going to then I would recommend you not add any cure or cure accelerators and then treat it as you would a fresh sausage like a bratwurst, either way they should still be good!
@@Waltonsinc ok..i appreciate the help.
with all those additives and pre-made/mixed seasoning, might as well just get the store-bought stuff. If I'm going through the trouble to make at home from scratch, it's going to be 'from scratch' for real. No chemical additives and I'll mix my own spices and stuff using natural real casings.
Oh, wait, I get it. This is an ad to get you to buy a bunch of stuff from some store. A sales pitch more than sharing a good recipe one could be proud to make at home.
lol, every ingredient you add is made of chemicals and therefore it’s a chemical additive. Also, you’re in the minority: Most people just want to dip their toes into sausage making and Walton’s makes it easy to turn out good product on your first few tries. Personally, I love these videos because of how well the process for each sausage style is presented.
@@spire1o3
Everything is chemicals - DUH!
You should know, as-well-as everyone else gets it that it is referring to man-made, non food chemicals.
Now that the ridiculous part of the response is put down,
I get the "dip their toes" position. Sure. And they're welcomed to do so.
Please remember that the "comment" section is a whiteboard for people to share their opinions and ideas just as I did.
I prefer videos that are demonstrating how I can improve my kitchen skills. Not so much videos that show "cheats" and are mostly an ad to sell products.
Good morning, just found your channel. Thank you for great information. I will share your channel with others.
What size of casing you use please respond thank you
26mm casing for hotdogs here is a link to see all the 26mm casings we have! Hope this helps! www.waltonsinc.com/catalogsearch/result/?q=hot+dog
I give you one thing we whant need fat renders smoked and not just fat thanks again also more on garlic side
Could this be done with 85/15 ground beef I can get at a Bulk supply store?
That would have a little lower fat content than we would normally recommend but it could be done, just make sure you add a binder like Sure Gel, Carrot Fiber or Super Bind!
i had to tie mine up also.
I am going to try using an advanced twisting technique on the cellulose casings in the next few months. I will let everyone know what the results are!
Walton's Inc.Are these Temps in C or F? I am in Australia.
Hi, good question, we are so used to just talking to other Americans but we should point out that they are all in Fahrenheit.
I smoke a lot of meat here in the USA. Those are definitely Farenheit temps.
Except for beef or lamb, you need to bring the meat to 160°f for food safety.
This reminds me of those wood working shows with beautiful furniture you can make for yourself... providing you have an unlimited budget for use specific machinery.
That's true Tony, but some of our more recent videos, especially those in the early Meatgistics University ones, focus more on using equipment that more people would have access too. You can go to meatgistics.waltonsinc.com/ and watch our Meatgistics university to find out how to make sausages with more retail style equipment!
pls can i take your recipe
Of course Khaled, everything is in the video but you can go to our meatgistics article for more information meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe
Well I have to say it's a good video but teleprompter needs to be slow down just a tad overhead viewing I know you guys have capabilities doing it and probably a better close up we know what he looks like so we can sometimes go in here and look in more debt for the hot dog thank you good video though love y'alls product
Yeah, or older videos deffinitely had a tendency to be too fast! We have tried to balance our pacing more in recent videos! Thanks, glad you are njoying them!
This video seems to imply that natural casing hot dogs are not “real” hot dogs, but before the invention of plastic, most wieners and frankfurters definitely had natural collagen casings. And in my opinion, hot dogs made with a natural casing are superior. They have a delightful snap when you bite into them. I think most hot dog aficionados would probably agree. The only reason why he’s acting like “skinless” hot dogs are true hot dogs is because that’s the same as every supermarket hot dog.
Ever heard of a close up?
laydy
I would love to see this video again but with the guy speaking slower
We will be redoing this video in the Meatgistics University Section eventually, until then if you hit the setting icon (looks like a cog wheel) at the bottom right of the video you can play it at 0.75 or even .50 speed.
Are you joking? I'm listening to this at 2x speed and it's still dragging for me :(
im a bit lazy ... no shit!
?
Sounds like an American Thoughty2
oh sure get a ldy to do the tang
Bro needs to slow down-talking too fast.
this dude talks too fast.
$3 + a ft for casing alone ?....thanks anyway !!!!!!!!!
Sorry, there must be some confusion! The Cellulose Casings (black stripe on them) are $4.99 for a 95 foot run of it. Those 95 feet are compacted down to about 20 inches so it will mostly fit on your stuffing tube at the same time. The collagen casings are 3 strands of 50 each and they are $17.99.
Please let me know if I misunderstood something?
Boy he should talk a little faster so he can sound like a chipmunk. Good job though! How does he breathe?
We've gotten him to slow down a little on more recent ones! Thanks for the comment and we are glad you got some good information out of it!
I dont understand, are you trying to teach professors or beginners? If you want to teach beginners i highly suggest you speak slower explain each item and go through each step slowly, because no one on youtube teaches properly regarding the hot dog production, perhaps if you watch cooking lessons , you will understand how each process goes from the item quantity weight and cooking method. I am really dissapointed from this terrible video, when im really trying to get it right!!