Difference between revisions of "Sausage making"
(→Reverse engineering the Hot Dog recipe) |
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Drawing on the following recipes we can make some conclusions about what makes a good hot dog recipe: | Drawing on the following recipes we can make some conclusions about what makes a good hot dog recipe: | ||
| − | [http://www.seriouseats.com/recipes/2014/03/ryann-farr-new-york-style-hot-dog-recipe.html Ryan Farr's NY Style Hot Dogs] is oddly | + | [http://www.seriouseats.com/recipes/2014/03/ryann-farr-new-york-style-hot-dog-recipe.html Ryan Farr's NY Style Hot Dogs] is oddly exact: |
*949 grams boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes | *949 grams boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes | ||
| Line 22: | Line 22: | ||
*230 grams crushed ice | *230 grams crushed ice | ||
*20 feet of rinsed sheep casings | *20 feet of rinsed sheep casings | ||
| + | |||
| + | Meat (beef) is ~70% of total of which 87.5% is lean and 12.5% fat (low end of recipes listed) | ||
| + | Spices are 1.6% of total | ||
| + | Salt is 1.7% of total | ||
| + | Ice is ~17% of total | ||
===Conclusion: Recipe Matrix for Hot Dogs=== | ===Conclusion: Recipe Matrix for Hot Dogs=== | ||
Revision as of 10:24, 10 March 2016
Contents
Hot Dogs
Jacob Springs Farm has been experimenting with making hotdogs as a way to use organ meats and blood that is in less demand from customers.
There seems to be some shame on the part of manufacturers in admitting that they are using these ingredients in hot dogs - however organ meats are wonderful, nutrient dense, tasty and underutilized (i.e. wasted) Companies should be as proud of using organ meats as they are of including recycled materials and having environmentally friendly products.
Little information seems to be available about how to include organ meats in a hot dog recipe
Reverse engineering the Hot Dog recipe
Drawing on the following recipes we can make some conclusions about what makes a good hot dog recipe:
Ryan Farr's NY Style Hot Dogs is oddly exact:
- 949 grams boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes
- 137 grams beef fat, cut into 1-inch cubes
- 23 grams fine sea salt
- 10 grams paprika
- 5 grams granulated garlic
- 4 grams coarsely ground black pepper
- 3 grams onion powder
- 1 gram Cure #1
- 230 grams crushed ice
- 20 feet of rinsed sheep casings
Meat (beef) is ~70% of total of which 87.5% is lean and 12.5% fat (low end of recipes listed) Spices are 1.6% of total Salt is 1.7% of total Ice is ~17% of total
Conclusion: Recipe Matrix for Hot Dogs
Preparing your own sausage casings
This is a messy, but satisfying job - however it is difficult to get consistent results comparable to professionally done casings.
The FAO has an excellent guide to preparing casings.
Buying sausage casings
Comparing suppliers and types of sausage casing
- Allied Kenco "we cater to the home butcher" - seems to be a good place to get smaller quantities and good information on sausage casings
- Butcher & Packer potentially the best prices on bulk purchase of items without having to make a phone call
- de Wied "making a 'strong case' for sausages" - have to call in
- Heinsohn's Country Store - good accessories
- [thesausagemaker.com Sausage maker]
