How To Make Homemade Hot Dogs - Recipe


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    How to Make Homemade Hot Dogs

    How To Make Homemade Hot Dogs

    Watch the full video below, read the highlights here, and then post your comments or questions below.

    What Is A Hot Dog?

    Hot dogs, frankfurters, wieners, or whatever name you are familiar with…Is just a sausage with a very small meat particle size, typically emulsified to where the fat and lean particles in the meat are basically indistinguishable from one another. Hot Dogs can be made from beef, pork, chicken, poultry, wild game, or a combination of meats. Another staple feature of hot dogs is to make a skinless product. This is usually done by using a cellulose casing, and then stripping it off of the final product, but this is not a requirement and collagen casings or natural casings can still be used.

    Walton's Homemade How To Make Hot Dogs Recipe

    Meat Block

    25lb 80/20 beef trim

    Additives

    1 package Excalibur Hot Dog Seasoning
    1oz Sure Cure (packet included with seasoning)
    6oz Sure Gel Meat Binder
    2oz Smoked Meat Stabilizer
    2 to 3 lb High Temperature Cheese (optional)
    26mm Cellulose Hot Dog Casings
    2 Quarts Ice Cold Water

    Process

    Grind the meat 3 times. 1st through a 3/8in (10mm) grinder plate, then the 2nd and 3rd grind will be done with a 1/8in (3mm) grinder plate.
    Always use a sharp grinder knife and plate to help retain a better particle definition, color, and help prevent any smearing of the meat.

    Meat Mixing

    Using a meat mixer is preferred to hand mixing when making hot dogs. Many other products like a fresh bratwurst can be adequately mixed by hand, but we need to make sure we get a lot of protein extraction for hot dogs. That is a bit more difficult to achieve in hand mixing but still a possibility to do if you don’t have an actual meat mixer. We are going to mix for about 8 minutes in total. When you start the mixer, just start adding all the ingredients, except the High Temp Cheese. This last ingredient can be added in the last 45-60 seconds of the cycle, or just long enough to evenly disperse. Over mixing the cheese can lead to smearing and loss of shape. When you are done mixing the product should be extremely sticking, which means you are getting a lot of protein extraction.

    Sausage Stuffing

    Load your sausage stuffer and be careful not to create air pockets. Begin stuffing until the casings are full with a smooth exterior. Stuff into as long of ropes as possible, and then you can cut them to length when you are ready to place them in a smokehouse or oven.

    Stuffing Homemade Hot Dogs Into Cellulose Casings

    Processing Notes

    Whenever possible, try to separate the lean meat from the fat prior to grinding and mixing. Mix all of the seasoning in with the half of the lean meat and don’t add the remaining lean meat and fat until the second half of the mixing cycle. This will give you a temporarily higher salt content in the meat which will help with the emulsification of protein in the meat and the binding of the rest of the meat, fat, and water in the final product.
    (If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight before cooking)

    Thermal Processing

    Either hang on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between the snack sticks. A simple cooking schedule you can follow is here:
    120F for 15 minutes
    130F for 30 minutes
    140F for 30 minutes
    150F for 30 minutes
    175F until internal meat temp of 150F and hold temp for 5 minutes (or 160F)
    (keep humidty as high as possible; add water pan to smokehouse)

    Cooling & Stripping Casings

    To help prevent wrinkling we need to shower the hot dogs when they are done cooking or put them in an ice water bath. It should only take around 10-15 minutes to get the temperature to drop down. After they are cool, you can easily strip the cellulose casings off the hot dogs. Then, we’ll let them set out for about 1 hour before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.

    Grilled Homemade Hot Dogs

    Wrap up

    Walton’s has everything you need (except the meat) to make great hot dogs at home, plus we have the knowledge to help you perfect your own processes. If you have any questions or need help in your process, please share your questions or comments below.

    Other Notes

    Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
    If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time

    Watch WaltonsTV: How To Make Homemade Hot Dogs

    Shop waltonsinc.com for Cellulose Sausage Casings

    Shop waltonsinc.com for Collagen & Natural Casings

    Shop waltonsinc.com for Hot Dog Seasoning

    Shop waltonsinc.com for Sausage Stuffers




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  • @Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.

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  • @mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.

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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

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    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

    So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

    Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

    So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Jerky Seasoning Shop waltonsinc.com for Bratwurst Seasoning Subscribe to WaltonsTV on YouTube Walton's Sausage Stuffer 11 lb Sausage Stuffer Weston #8 Black Series Grinder Weston Meat Grinder

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  • P

    Save your money and don’t spend a dime on that machine. I got the Weston #22 1.5hp pro series and it’s worrh every penny. Walton’s carries and sharpens every size plate and blade. Not the throw away ones from big box stores. Keep in mind they supply processors so you are getting pro level equipment. Buy with confidence!!!

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  • M

    tried to post mangoes will it bbq?

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  • Meat Hacks: Pairing Cheese With Sausage

    Learn about Pairing Cheese With Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Pairing Cheese With Sausage
    Finding the right cheese to add to your sausage is like finding the right wine to serve with dinner, it can be daunting but when done correctly it can vastly improve the experience. I have some of my favorite Hi-Temp cheese pairings that I wanted to share with you guys. Now, everyone is different so feel free to experiment and if you come up with some you like let us know!

    Our Cheddar is the most popular cheese we sell as Cheddar is a flavor most people know and it goes well with many different flavors. I would describe this as a mild cheddar with very little sharpness to it. A good classic seasoning to use with Hi-Temp Cheddar Cheese would be Willies Snack Stick Seasoning, something a little outside the box but a great taste would be to use the Cheddar with Apple Bratwurst Seasoning. The sweetness of the Apple goes really well with the cheddar.

    Our Hot Pepper Cheese is comparable to a Pepper Jack in that it has a little hint of heat and a buttery flavor. Anyone, including children, should be able to handle this level of heat. I like using the Hot Pepper with something like Jerry’s Brat as it gives the classic taste of the seasoning just a little kick to liven it up. Try adding it to the Dill Pickle Snack Stick Seasoning to give a small but unexpected bit of spice to that seasoning. This is also a great cheese to add to any burgers are making.

    The Mozzarella is one of my favorites. It has an easily recognizable taste of pizza cheese and there is nowhere that that will be as appreciated as in a supreme pizza flavored brat. Seriously, if you like Pizza and you like brats and you haven’t tried this combination yet you need to get that on your next order! It’s also good to add when you want to cut the heat of a seasoning a little, it’s great when added to something like our Habanero BBQ Summer Sausage Seasoning.

    The Hi-Temp Swiss Cheese has a classic Swiss taste that goes well with many different flavors. The Philly Cheesesteak Brat really does well with some Swiss Cheese, that seasoning mixed with this cheese is a surefire hit. Swiss is often paired with pickled vegetables and meats and for the same reasons, it pairs extremely well with the Rueben Brat.

    The Sriracha Cheese has a really nice creaminess to it and no noticeable heat, even less heat than what is in the hot pepper cheese but what it lacks in hear it makes up for in flavor. Like the cheddar, it can go in almost anything but it is really good in Bloody Mary Snack Sticks. Or you can double up on the Sriracha Flavor and add it to the Sriracha Summer Sausage or Snack Stick Seasoning.

    Lastly, we have Hi-Temp Ghost Pepper Cheese. This is not a Cheese to be taken lightly or thrown into your mix without measuring first. I like heat and even for me, this stuff is pretty hot. Try adding it to a brat that you would not consider as spicy like a Blue Ribbon Bratwurst. Or for something really diabolical add 1 lb of this to 10 lb of Inferno Hot Bratwurst. Austin and I did this not too long ago and by the time we were done with the video I was dripping with sweat!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

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