• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Tatoosh

Hot Dog Fiasco

5 posts in this topic

I just started making my own hotdogs. The first two tries were fairly successful. I use a recipe found in Len Poli's collection of sausage recipes. I adapted it to use lean beef and pork fat. I then smoke them with hickory. Normally until they are 130F or so. Then I vac pack and sous vide to the recommended 151F finish temperature. However, many folks will simply put them in a water bath, no sous vide, and finish that way.

Last time I decided to do mix the approach a bit. I used my sous vide setup, but instead of vac packing, I simply put in heavier ziplock style bags, added water, and finished that way. The result was disasterous. The fat leached out of the hotdogs and left me with a very dry product. And this puzzles me greatly. At the 151F temperature, there shouldn't be any serious loss of fat. That is the lower end of what a street vendor should be keeping his hotdogs at in a cart. And those can sit for quite awhile before they are sold.

I had expected to lose some flavor to the water in the ziplock, but not all the hotdogs moisture. Any ideas what would be causing that? I have cooked these hotdogs in boiling water, they come out fine. But sit for an hour or more in a bath and they become barely edible.

Size of dogs: about a 1 inch "dinner dog" using 26ml or 28ml collagen casing.

Photo below is the normal setup, not with water in the ziplock. - and we make sure they are all submerged.

Hotdog Sous Vide.jpg


Edited by Tatoosh (log)

Perpetual Novice Living Abroad: High in the Cordilleras of Luzon

Share this post


Link to post
Share on other sites

My recollection of hot dog ingredients is that they include emulsifiers, to keep the mixture in emulsion when they're heated; you might need more/a different emulsifier.


Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Share this post


Link to post
Share on other sites

Well, the recipe called for nfdm aka non-fat dry milk, kind of rare in my part of the globe, but I found some low fat dry milk and used that. It also asked for a couple of things I didn't have, sodium erythorbate and celery seeds. I am pretty sure how those two could not effect the loss of fat juiciness. I will go back to vac packing before I finish. I'm just curious why they would lose all their juiciness in a moderately hot water bath.

Thanks for the idea, I will keep an eye on my binder.


Perpetual Novice Living Abroad: High in the Cordilleras of Luzon

Share this post


Link to post
Share on other sites

Loss of emulsification also happens when the meat is warmed too much when you are grinding it. Make sure everything is kept very chilled.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

Share this post


Link to post
Share on other sites

Okay, that is a good point and while I try to keep things cold, sometimes the rush to finish may cause me to let that slide a bit. I am not sure that is what happened, but it might have and I will be more mindful of it in the future.

Thanks!


Perpetual Novice Living Abroad: High in the Cordilleras of Luzon

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By yoboseyo
      Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
       
      The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
       
      For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
       
      Any advice on how to continue would be appreciated.
    • By davidcross
      I made some Lonza and cured it for 2 weeks.
       
      In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks.
       
      Is that normal, and is the meat ready?
       
      Thank you
    • By davidcross
      My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great.
       
      I've a question…
       
      On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure).
       
      They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what.
       
      Thoughts? Likely safe?
       
      Thank you



    • By liuzhou
      I have received a wonderful gift from a lovely friend.
       

       
      A whole home cured, dried pig face. I call her Cameron.
       
      This will be used slowly over the winter. I'm dribbling thinking about the ears stir-fried with chilies Hunan style. The cheeks! The snout!  I'm ecstatic. 
       

      Snout
       

      I'm watching!
       
      I'll follow up with with how I use it, but for the moment I'm just content watching her watching me as she hangs in the wind on my balcony. It's love!
    • By davidcross
      This is elk bresaola 3 weeks after hanging in the drying chamber, and losing weight as expected.
       
      The growth on the outside seems mainly green on the outside of the netting.
       
      Probably safe... or pitch it?
       
      And if safe, wash or spray with anything? Strip the netting off, or...?
       
      Thank you


  • Recently Browsing   0 members

    No registered users viewing this page.