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Message
HotDogs
Posted on 2/7/13 at 7:52 pm
Posted on 2/7/13 at 7:52 pm
First time making hotdogs. I used 3 pounds ground chuck and 2 pounds ground boston butt. We poached a few and smoked the rest. Definitely like the smoked ones better but they were more like skinless sausage.
The recipe:
Chuck
Butt spaghetti
All stuffed
Poached peeled
Smoked peeled
The recipe:
Chuck
Butt spaghetti
All stuffed
Poached peeled
Smoked peeled
4
Posted on 2/7/13 at 7:57 pm to mx579
Looks good to me! I will take 3 with some Clausens kraut, please....
Posted on 2/7/13 at 8:01 pm to AlmaDawg
Damn looks good but a lot of work
Hebrew national tastes fine to me
Hebrew national tastes fine to me
Posted on 2/7/13 at 8:05 pm to mx579
Looks great. I'm a huge hot dog fan.
Posted on 2/7/13 at 8:07 pm to 4LSU2
Looks good...but where are the chicken lips?
Posted on 2/7/13 at 8:08 pm to mx579
They need to be emulsified for the hot dog texture in order to not just taste like sausage. Robo Coop or Cuisinart with a little ice water after you have run them through the course then fine grind. Other than that, looks good. And I'd eat them either way.
Posted on 2/7/13 at 9:04 pm to Martini
So let me get this straight....you go through all that trouble to make your own hotdogs and you didn't bother to buy buns to put them on.... 
Posted on 2/7/13 at 9:43 pm to mx579
I am genuinely impressed.
Posted on 2/8/13 at 8:15 am to irvine555
quote:
buy buns
I made buns from scratch too. We just sampled a couple on sliced bread right after they were done. I also made chili for them, with some bacon I had also made from scratch.
Posted on 2/8/13 at 12:51 pm to Martini
quote:
emulsified
Yeah I knew they needed to be emulsified to get store texture but I didn't really want to burn up my food processor and I'm very satisfied with how they turned out.
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