re: How I Made Hot Dogs

More than happy to talk food safety. If more want a thread, I can make one.

Until then…to sanitize food contact surfaces (where food is going to touch), you use 1 tablespoon of bleach in 1 gallon of water. You can wipe a table with that and then put food on the table.

In practicality, I use 409 or whatever bleach spray we buy to sanitize at home. I always give everything a water rinse after spraying with store brands.

A good tip: always use a rough sponge or cleaning pad to scrub surfaces. Bacteria can build up a biofilm and using the pad breaks up that barrier and allows the chemicals to penetrate. Make sure you do this to your sink every so often.

Another tip: if using machines and equipment, don’t overlook cracks and books and little places.

In the processing world, you have food contact surfaces and environmental surfaces. You use Clorox bleach, quanternary ammonia, or iodine to clean the environmental surfaces (where food does not touch). I say Clorox because Clorox was the only brand the USDA recognized since the study on its effectiveness specifically said Clorox. Not sure if they ever changed that or not. Bacteria can build up resistance to one chemical so a couple times a year, a processor should go a week using one of the other chemicals and then go back to using the regular chemical.

Well of course, you should let it dry, my point I was trying to make was that you don’t need to rinse it with water after sanitizing.

But which regulation says drying? That could be something I need to look into for a few food safety programs I implement.

Are you referencing 21 CFR 178.1010 ? If so, it says “adequate draining”.

21 CFR 110.35 states for low moisture foods, surfaces must be dry but no mention of drying in wet processed foods.

Of course, 21 CFR is for the FDA and meat plants are under 9 CFR with the USDA as the FDA does not regulate meat plants. However, the USDA does accept 21 CFR 178.1010 for sanitizers.

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This is not a best practice due to the highly corrosive nature of chlorine solutions. They should not be used on surfaces that are prone to rust.

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Which sanitizing solution do you recommend? Can you share the best practices?

Question about the emulsifier. What is going on behind the curtain? What's it doing in there?

There are 2 blades behind the cover. The bowl spins around, moving the meat in a circle. The blades spin and “chop” everything that comes by.

I would like to personally invite the Chinese, Commie fricks that are downvoting the hot dog post to the Sonic of their choosing for some knuckle checking and possible helicopter rides.


Well done OP.

I may never eat hot dogs again after seeing this.

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or some type of water cooking method with added liquid smoke.

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I’m guessing steam.

You don’t know shite about meat packing plants, do you?

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Isn’t that the little cans of potty meat?

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Potty meat...

The truth of the matter is that USDA standards regulate that meat products containing "byproducts" include language in the label distinguishing so, such as "contains byproducts".

Some products will even list out specific byproducts such as Potted Meat which contains tripe as an ingredient.

The USDA standards for potted meat requires that the meat is comminuted (reduced to minute particles), semisolid products made from one or more kinds of raw skeletal muscle from livestock (like beef or pork), and may contain poultry meat. That include MSM (mechanically separated meat) from poultry.

MSM is the real potty meat.