100% Beef Hot Dogs | Step By Step | Gourmet Woodsman

I'll take you through every step of the process to make your own beef hot dogs. No lips and snouts, no pink slime, just 100% quality beef!
Hot Dogs:
Beef 75/25 - 70/30
1.8% salt
0.25% cure #1
0.6% mustard
0.6% paprika
0.4% granulated garlic
0.4% white pepper
0.3% coriander
0.3% marjoram
0.2% celery seed
0.15% mace
3% Nonfat dry milk
20-25% crushed ice

[@davidhalldurham]

Excellent job! Thank you. Are hot dogs worth the extra labor? I dunno. I've made hot dogs following Michael Ruhlman's recipe in Charcuterie. They were a LOT of work, but they were the most delicious hot dogs I've ever had. I think every sausage maker should make hot dogs at least once to learn the process, to gain respect for the humble dog, and to taste just how wonderful a good dog can be.

[@gourmetwoodsman]

These were some of the best hot dogs I've had and I'm really looking forward to making some corn dogs with the same recipe. That said, it is a lot of work and I'm not sure if my food processor will survive another round of these!

[@IOSALive]

Gourmet Woodsman, You're the best! I just had to subscribe!

[@gourmetwoodsman]

Thanks and welcome to the channel!

[@tpcdelisle]

Nothing wrong with a good hotdog. Looks great to me. Always enjoy your videos. Thanks again. 😋👍👍👍

[@gourmetwoodsman]

Thanks for watching and commenting!🤙✌️

[@withoutprejudice8301]

Here in southeast Nebraska its largely of Chec and German ancestry and a lot of the small town butcher shops make their own version of course ground hot dogs. I personally drive 15 miles to Wilber (KARPISEK'S) to grab a few pounds ($6.99/#) when i get the hankering. Better 'chew' than the emulsified variety.

[@gourmetwoodsman]

I was trying to make the style of hot dog that most people are familiar with but I'm quite sure I would enjoy the texture and chew of a coarse ground dog better.🤙

[@MB-zv9gf]

Great job, they look fantastic. I've been making my hotdogs in hog casings lately since I always have them on hand. I prefer sheep casings but am too cheap to buy the good ones and hate messing with them. I think I'm going to give these casings a try. Thanks for the awesome video!

[@gourmetwoodsman]

I love the snap of a good sheep casing sausage but they are spendy and they are a pain in the arse to work with! This was my first time using cellulose casings. They weren't too bad to work with but they were a little finicky to link.

[@slavikborisov9176]

With those casing I suggest an English braid (3 link method ) …. They work the best for me

[@gourmetwoodsman]

Thanks for the tip! I'll have to practice that one.

[@michaelcaynila1992]

Great job.

[@gourmetwoodsman]

Thanks!

[@Andrew_Erickson]

Hardest sausage for the home cook to make, IMO. (emulsified sausage in general I guess)

[@gourmetwoodsman]

The only sausage I've made that was not enjoyable to eat was a failed attempt at an emulsified sausage! They are challenging to make and especially with homeowner grade kitchen equipment.

[@karenwalsh1793]

Do you ever use cutter phosphate in your emulsified sausages?

[@gourmetwoodsman]

No, I haven't

[@jimbop4499]

I love a dog/frankfurter. Temp control and limited by size of food processor, and just a small result after a fair amount of careful work would put me off.

[@gourmetwoodsman]

Emulsified sausages are a lot of work and hard to pull off with typical kitchen appliances.

[@AndrewR74]

Is there any reason you didn’t use natural casings?

[@gourmetwoodsman]

I wanted to make these skinless like hot dogs one would typically find at the grocery store. That's the only reason.

[@AndrewR74]

@@gourmetwoodsman Fair Enough

[@AndrewR74]

So you got me curious about the skinless hot dogs. Which cases did you use, and where did you get them?