Homemade Hotdog
Here’s a yummier way to make your own breakfast hotdogs.
Sausage is one of the oldest forms of processed food, and is also called by names: frankfurters, frank, weenie, wienie, wiener, dog, and red hot. A cooked sausage that consists of a combination of beef and pork or all beef, which is cured, smoked, and cooked. Seasoning may include coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. They are fully cooked but are usually served hot. Sizes range from big dinner frankfurters to tiny cocktail size.
Meat Materials
Beef lean, ground 1.5 kg
Pork lean, ground 0.600 kg
Pork backfat, ground 0.500 kg
Non-Meat Materials
1. Curing ingredients
Salt refined 100.00 gms
Curing salt 5.00 gms
Phosphate 8.00 gms
Sodium erythorbate 1.50 gms
2. Extenders/fillers
Carageenan 13.00 gms
Potato Starch 340.00 gms
Skimmed milk 100.00 gms
TVP, dry 75.00 gms
Water (for hydration) 225.00 gms
Isolated Soy Protein (ISP) 26.00 gms
Water (for hydration) 130.00 gms
3. Seasonings/spices
Sugar refined 80.00 gms
White pepper 7.50 gms
Onion powder 2.00 gms
Garlic powder 2.00 gms
Red cayenne powder 1.00 gm
Paprika 2.50 gms
Nutmeg 1.75 gms
Ginger powder 1.75 gms
MSG 5.00 gms
Ice, crushed 1.85 kg.
Allura red No. 40 (optional) 1.00 gm per liter of water
Packaging materials
Hotdog Casing #21 1 strand
Polyethylene bag 6″ x 8″
Procedure
1. Select good quality raw materials.
2. Grind chilled meat using, 3.0 mm hole plate.
3. Chop beef and pork at low speed. Add hydrate ISP.
4. Add curing ingredients, except sodium erythorbate.
5. Add half of ice required.
6. Add all the rest of the fillers and extenders.
7. Shift to a high speed.
8. Add all the spices/seasonings.
9. Add ground pork backfat.
10. Add the remaining ice.
11. Continue cutting for thorough blending 5-7 minutes cutting time, 11-15°C emulsion temperature.
12. Add sodium erythorbate in last minute of cutting time.
13. Run through stuffer
14. Link to desired length.
15. Drape in smoke and hang to dry (30 minutes - 1 hour at room temperature).
16. Smoke for 30 minutes at 55°C.
17. Increase heat to 65°C for 15 minutes.
18. Heat clean, tap water to 75°C. if desired, add allura red #40 to the water for color.
19. Transfer smoked sausages to the pre-heated water.
Cook for 10-15 minutes
20. Shower with cool, tap water and chill.
21. Pack in polyethylene bags.
22. Store in chiller or freezer.
November 5th, 2008 at 9:19 pm
Please email me on where to buy the hotdog casings and the poly bags. Also the stuffer and smoking machine mentioned here. I am in manila and I need manila based suppliers.Thank you.