Homemade All Beef Hotdogs | Sausage Making 101 |
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- Everyone loves a good hotdog. Welcome to my channel Cooking with @cheftuan Today I will show you how to make some delicious all beef hotdogs. No mystery meat fillers, no crazy preservatives. Just beefy deliciousness.
I used a 25 mm cellulose casing.
All Beef Hotdog Recipe: (yields approx 24 bun length hotdogs)
**all the spices are finely ground**
1,314 g beef chuck roast (cubed to fit in the grinder)
21 g kosher salt
3.2 instacure aka pink salt #1
3.2 g white pepper
7 g turbinado sugar aka sugar in the raw
2.6 g garlic powder
2.6 g ground mace
3.5 g ground coriander
3.5 g ground marjoram
1.3 g ground celery seed NOT celery salt
9.8 g mustard powder
7 g smoked paprika
3.5 g hot paprika
52.5 g high temp milk powder
180 g ice water
Make sure EVERYTHING is cold! 35F or under. Equipment included.
1. Cut up your meat to fit into your grinder.
2. Using the large grinding plate, send your meat through.
3. Place meat back in the freezer while you set up your grinder with the smallest grinding plate.
4. Send the meat through twice, making sure your meat does not go above 35F. If it does, place the meat back in the freezer.
5. After 2 grinds through the smallest plate, place meat back in the freezer while you get the spice mix ready.
6. Combine meat and spices in a bowl of a stand mixer, OR you can use a food processor.
7. On low, slowly mix the meat and spices. You don't want spices flying everywhere.
8. While the machine is running, slowing add your ice water.
9. Mix the meat until you get a very smooth paste, and it becomes nice and tacky.
10. Fill your sausage stuffer and fit the horn with a 25mm cellulose casing. You can use sheep casing if you want a snappy cased sausage.
11. Stuff your sausages and link them up to your desired length. I went with bun length dogs.
12. Place your hotdogs in the fridge overnight to let the cure and spices do their magic.
13. Next day, seal them in vacuum bags and gently cook using a sous vide machine at 142F for 2 hours.
14. After 2 hours, shock them in ice water to stop the cooking process and to let the fat firm up.
15. Remove the hotdogs from their casings by snipping in between each link and gently squeeze them out of the casing.
16. There most likely will be some fat on the outside of the hotdogs, which is normal. Rinse them quickly under warm water to clean that up.
17. Now they are ready to be cooked up and enjoyed.
18. You can vacuum seal the hotdogs and freeze them for up to 6 months.
19. Since there aren't any crazy preservatives in them, I wouldn't store them in the fridge for more than a week.
20. Enjoy!
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.6 (2/4)](http://i.ytimg.com/vi/GgeGQOP10RQ/mqdefault.jpg)
Thank you for checking out my video! Homemade hotdogs are the way.
Enjoyed your video very much. That was very interesting video. Iv never made hot dogs but love them. Take care. 👍😎👍♥️. It came out looking 👀 delicious ! 😋😋😋😋😋👍👍
Thank you! I also love hotdogs! Haha
I dig the video and the recipe and I will give it a shot since I am planning a party with a hotdog bar in October.
I have one request/suggestion when you put your ingredients in the description for a sausage video please put the percentage by weight so people don’t have to do math twice to adjust to the quantity of meat they will be using. Not everyone will pick up a roast that weighs 1314g. This is really important for the pink salt. I personally don’t mind figuring out that you used 1.6% salt and .75% mustard powder but some might not know that they need to use .25% curing salt and might end up making some dangerous dogs. Nobody likes a mean ween. 😂✌🏻
Thank you for excellent suggestion! Yes, nobody likes a mean ween! Hahaha...
Chef Tuan, THANK YOU for this video! I am a new business owner - Dougal's Dogs- Hot Dog vendor. I am looking for an All Beef Kosher Beef Frank, that isn't loaded with nitrates and or Nitrites? This video aided in my decision to come up with my own recipe!! Big fan of yours!
Congratulations on your new business! I can't wait to hear updates. Also thank you for watching my video!
Impressive, have never seen homemade hot dogs before. And I didn't know about cellulose casing either. I've been searching for different casings to make sausage. Gracias!
Thank you for watching the video! Gotta let me know about your next sausage recipe!
Еще один отличный рецепт ..Мне всегда нравятся ваши рецепты....Спасибо.👍Another great recipe..I always love your recipes....Thank you.👍
Thank you for you support. I greatly appreciate you.
**F-I-N-A-L-L-Y** a hot dog recipe that contains the requisite marjoram, mace, and celery seed!!! I knew they needed these spices, among others, but I'd not seen any proportions on TH-cam. Thanks Tuan!
Thank you sir, very much appreciated!
👍👍👍😂😂😂😂love it!
Incredible Chef ! Thanks.
Thank you so much.
Cheers
Looks good.
Love it, beef is my favourite of all meats
You have an impeccable sense of taste. Beef rules!
This would be not only tastier, but healthier than store bought dogs. I wouldn't feel like I gave my kids junk food if we made these. I never even considered that making hot dogs homemade was a possibility. Love the video.
And you can flavor it how you like.
awesome thanks
Thank you I stop eating hot dog now I can make my own thank you❤
Wow...never fail to impress chef..impressive 👏👏👏🤗🤗🤗
You're too kind.
@@cheftuan I'm just being honest chef...😋😋
Is your milk powder non-fat? AND...does it HAVE to have sugar in it??? I can't have sugar, but if it compromises the taste too much, I still want to know about that. I guess I could try it with Stevia. (I wish every stinkin' recipe didn't have sugar in it, lol! 😏)
I AM GOING TO TRY THIS
Hell yeah!
Well, because of you, I got inspiration, would you be inspired with turkey meat?, I will appreciate very much. Thanks!
Can I cook them in 140f degree pot of water? And the final temp must be 160f correct?
Yes
I don’t know if you guys know this, but in regulation, these companies can call a hotdog “beef” hotdog with only 1% beef in it.
So, this is definitely 💯 times better.
1:00 I don’t have a good grinder so I would probably have to use a blender or do it by hand
Dude I’ll buy some
Thanks for the great video. Do you have a spice recipe for these hotdogs ? Thanks
Yes, the complete recipe is in the description box.
Can you use grocery store pre ground beef? I know its not ideal but would work best in my case. Thank you
Work with what you got.
3:16 You put ketchup on a hot dog? You make baby Jesus cry.
Hahaha...sorry baby Jesus. Please forgive for I have sinned.
@@cheftuan Ephesians II, 7:4-6
Jesus stood before the sinner and spoke before the crowd which had gathered in anger, saying to him "Yea, tho you have sinned before almighty God, redemption is nigh.
"Put away your sins and gird thy loins with armor, much as the youth puts away his childish games and dons his father's tunic, and works with his father in his trade, or toils with him in the fields.
"Sin not again for three full seasons, neither by taking from others nor by committing terrible deeds, nor by adorning frankfurters with ketchup, and call out the name of the Lord thy God as the shofar calls out to the righteous, and you shall be redeemed."
Hi, I do like the way you make the hotdog. I just wanted to ask if is this will take year or a longer time befire it spoiled or expired such as like other products.
I am hoping for your response. ❤
If you vacuum seal the hotdogs and store in your freezer, you could keep these for a few months.
Dill relish is good I like a wedge of pickle instead.with chuncks of onion
is there a difference in taste or health between pink salt #1 and regular store bought pink salt? and what is the celery seed intended for? flavor or also curing?
Store bought pink salt as in Himalayan salt? That and curing salt are different. Celery seed is for flavor. I apologize, I don't feel like I helped you much. Or if there was a misunderstanding.
@@cheftuan Ive heard that celery salt or powder (or seed?) are natural substitutes for curing salt. So i was wondering a) why the need for both? b) if we nix the instacure are we sacrificing on color or taste or both?
hi mate what size casing did you use please
They are 25mm casings.
thnx bro
Where's the snap from the casing?
These were made w a cellulose casing which gets removed. So no snap on these.
Some people don’t like to eat 💩
Better than combining Chicken, pork and beef
Can we get a link to those casings,? I never seem to get the right type or size.
waltons.com/26mm-cellulose-hot-dog-casings/
How are these on the grill?
Excellent!
Steal a hot dog bread from goku
Grill or fry the hot dog trimmings
Add some spices to the trimmings
Add kuru kuru 😊
Place the trimmings inside the hot dog bread
Add mustard
Add ketchup
Sprinkle naruto
Grate some cheese
Enjoy 🎉🎉🎉🎉
Haha
Just watched your video what size casing do you use
Thank you for watching my video! I believe they were 19mm casings.
high temp milk powder is it same as carnation skim powder milk? or totally different?
They are different. the LH possesses greater solubility and less cooked flavor, whereas the HH has greater gelation properties, heat stability, water binding, and water absorption. I was always shown recipes w high heat milk powder. I've never tried w carnation or any of the low heat milk powders
@@cheftuan thank you :)
Recipe?
@joegarza9827 in the description box below the video.
I can't find the spices link
Description box below the video
Man, I tried this today, I worked my rear end off, made a big mess, worked for hours and it was a total disaster. I am not sure where I went wrong but round 2 has no where to go but up. What a disaster.
Oh no! Did you figure out what went wrong? Make sure you keep everything as cold as possible.
@@cheftuan I think I just didn't follow directions closely enough. It always looks easy when someone else is doing it! LOL I think I need to go back at it with a different mind set. I also got a better sausage stuffer, the grinder just didn't work so well stuffing the casings. I made other mistakes too, I have a jar of bacon fat and I just added a couple of tablespoons, not sure if that was a good idea or not. Things weren't as cold as they should have been. I didn't put enough cure#1, I didn't use any binder. I guess I watched so many videos and when I finally got to doing it I was doing some from video A, some from video B, etc. Back to the drawing board! Thanks again, this is a great video.
@BernWag hahaha...sounds like quite an adventure! Good luck with your next attempt.
@@cheftuan I really appreciate the directions. I'm usually a bit OCD so my frame of mind going in is really critical for me. I've been putting in a lot of effort to make scalable directions for some of my favorite recipes. I just finished building a sheet for your process. For each recipe, the hot dog maker simply enters the weight of starting meat. For example, with your recipe I started with 2.897 lbs (1,314 grams). I then worked out the proportion for each ingredient. Now I can make your same recipe with any amount of meat. If I plug in 5 lbs, the worksheet will print out all the ingredient amounts. If I knew how to send it to you I'd be happy to share.
@@BernWag if you do the math, you'll get bakers %. It should help.
What is the cost to make verses premium beef hot dogs? Also that equipment is expensive.I like a good hotdog chili cheese dog.
A $23 beef chuck gave me 25 hotdogs. The pride and sense of accomplishment in making fine quality products yourself is priceless.
@@cheftuan hotdiggitydog you are correct
@timcameron619 now I want a chili cheese dog. Haha
Delicious looking outside of the catsup. The Devil's sauce doesn't belong on dawgs. Period.
Hello, why do we need to keep it cold?
To prevent bacterial growth n keeps the fat from smearing.
My wiener my choice is hilarious 😂😂😂
Well its true! Haha..thank you.
I'll fight anyone who says ketchup doesn't belong on hotdogs.
Hahaha..I'm with you!
What if I only have a food processor
You can just use that. Make sure your meat mix stays cold.
I appreciate the video. But, seriously, to do all that and then NOT put them in natural casings? WOW.
I've never worked w cellulose casings before this video, so it was a chance for me to use them. Haha..I appreciate you watching my video and for your feedback.
@@cheftuan always good to try new things!
Or just buy ground beef from the store
Only if you don't want full control over what goes into your hot dogs.
#myweinermychoice
Haha
Hahaha
Hii
I appreciate the recipe, sounds good. But why you keep apologizing for ketchup use when a hot dog is NEVER a hot dog without ketchup. It’s a crime. Call that shit a bratwurst if you don’t like ketchup. But a hawt dawg, ALWAYS has ketchup. I can’t believe you used relish over ketchup and insulted ketchup instead of relish. Relish is the LAST thing you put on a hot dog. I like it, but if you ever relish > ketchup, someone catching these hands. This is all sorts of wrong (minus the sausage recipe).
Haha. I appreciate you. Thank you for watching my video.
The whole point of hotdog is the ketchup
Ketchup is the only thing on this planet that makes this atheist believe that there is a devil.
Great Video!
But I want to make mines with no salt and with ground turkey or ground chicken, I have hbp.
But its still a great video!👍👍
Thank you. I hope you make it. Lmk how it turns out.
@@cheftuan No Problem!👍
Hi, I do like the way you make the hotdog. I just wanted to ask if is this will take year or a longer time befire it spoiled or expired such as like other products.
I am hoping for your response. ❤
Vacuum seal them and freeze. They'll last you quite some time.