syno5 last edited by
Want to make a batch of hotdogs. Not sure if I should make them out of all beef or 50/beef 50/pork. Has anyone made half beef and half pork? And how did they turn out?
@syno5 I typically have done 100% beef hot dogs, but a 50/50 split with pork would still turn out great. A lot of hot dogs you see out there are a mix of different meat types. The flavor will be slightly different using different ratios of beef and pork (or chicken, turkey, etc.). It is really just a personal preference as to what type of meat and how much of each meat is used in hot dogs as you’ll find them made in about any configuration imaginable. Adding other meat like pork, chicken, turkey, etc. to a beef hot dog and using a mixture of meats can also have the added benefit of reducing your cost, as other meats are typically cheaper than beef.
In the end, you can’t go wrong with whatever you choose…100% beef, 100% pork, 50/50 split…etc. Hot dogs can be made in any number of ways using different ratios of meats.
syno5 last edited by
Thanks Austin. I’m probably going to give the 50/50 a shot.Like you said, I think they should turn out fine. Plus I got a lot of Pork Butt in the freezer.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.