Hotdogs

[KEN W]

Reinhard......I am going to make some venison/pork hot dogs.I am using your recipe off your website. You say to  use a course grind. Aren't hot dogs made with an emulsified meat?

[mike89]

nope

[ThunderLund78]

They can be.  But it's all about how you like em!  I've heard Curly's has a good wiener mix- I've used some of their other stuff and it's great.  I think I'll be doing the same thing you're doing soon.  I have 60 lbs of ground venison as of last Monday!

[mike89]

TH is right, but those to me are mush vs ground...

[Reinhard]

Ken, by course I mean that I just grind the meat once through a medium plate, mix the seasonings ect and then leave the mix in the fridge overnight and stuff the next day.  Right now I only grind my meats once for all sausage.  I used to grind it once through the course plate and then the medium plate and it made no sense to me.  I don't use the fine plate anymore.  I am looking for body and not mush.  Old fashion hot dogs are sold course [which is the way I make them with the medium plate] or "regular" like the Ambassador type which is emulsified.  After grinding and then mixing everything you will "kind of emulsify" yourself by mixing.  But not to the point of how skinless hot dogs texture is.  Hope that helps.  good luck.

[KEN W]

Thanks......I have enough meat that I can try some both ways.My family loves Ambassador's.So guess we will see. I'm going to try carrot fiber for a binder to see if I can make them juicier.Never used it before.