You can check out my recipe here: twoguysandacooler.com/hebrew-national-all-beef-franks-copy-cat-recipe/ What's next? Leave me a comment and let me know what you'd like to see me make. I'm up for it :)
@@jtayl3735 if you click th elink to my recipe it will convert to us customary. Sorry I don't do teaspoons for sausage recipes. I realize it's not convenient but It's not a good way to make sausages.
Just made the hotdogs. Did a test cook while the batch cures overnight. Flavor on the little patty was amazing, so can't wait for the final product. Watched your video on Andouille sausage. Any chance you can upload that recipe to your website so I can easily scale it for larger batches?
I found this channel by total accident after ordering a meat grinder for my Kitchen Aid. I really had no plans whatsoever on ever making sausages, but that is quickly changing. What a fantastic channel you're running here. There is sausage in my future. One day I would like to challenge myself in making an entire chili dog from scratch.. the dog, the bun, the chili, and maybe even the cheese if I'm feeling brave
@@2guysandacooler Thanks! A chili-dog-from-scratch could be a fun video for your channel too. Thank you again for all the great content and the warm welcome.
I'm I'm the process of opening a hot dog food 🚚. My whole idea is make my own hot dogs of 100 % beef and make my own chilli. This will give me a good reputation and hopefully people will appreciate the quality of the hot dog and the chili. I like the process that you use in making the hot dogs but I will try to play with the seasoning to see what would be the best result and changing or using different seasonings to make the hot dog. Great video loved it I appreciate it and this will help me in the process of making my own hot dogs thank you for taking the time to show everyone how to make your own hot dogs
Another very nice recipe that I am going to try next time I do franks. However, I prefer natural sheep casings as they allow for that all important snap when you bite into them, and more importantly, that you can give them a quick 1 - 1.5 hour smoke with your favourite smoke wood, to give that authentic frankfurter flavour.
Great video! You guys have been so helpful with our process of butchering 4 hogs. We would have had so much more issue if we hadn’t watched your video tips while making sausage and hot dogs!
Thank you for another great video! I told my wife last night that I would make her a batch of all beef hotdogs. Then this video just popped up today. Thank you again!
I bookmarked your site, and as soon as I can afford the new tools (mine were stolen a while back) I'll buy through your affiliate links. Hebrew national is pretty much the only real hot dog company left. Everyone else may as well change their hot dog names to "tannery floor scrapings".
My first attempt at this following your recipe and process. Turned out amazing. The only change I will make in the next attempt is to reduce the salt percentage from 1.6%% to 1.5%. But thank you for this and your other fantastic videos. I also used 24-26 sheep casings, and instead of simmering/sous-vide-ing (is sou-vide-ing even a word? :), I just slow fried them. They were plump and juicy and very flavourful... even though slightly salty for my palate. Hence the reduction in the next attempt.
Hello, I'm planning to start a small scale sausage production business. I just learnt how to make beef sausages - thank you. However, my questions are: I) how to preserve the sausages for longer period? II) does the same method apply to casing like stuffing the meat in the animal intestine?
Thank you! I've been trying to do sausages with that celulose casing, but most of them bursted in my last batch. I soaked the casing before using it and pricked all the sausages. A couple of the sausages bursted when I was placing them in the pot. Then I stemed em' at highest temp in my gas stove. I did my Best avoiding air pockets inside sausages. It was a mistake to soak the casing? Perhaps pricking the sausages? Maybe should I boil them instead of steam cooking? Or maybe I stuffed the sausages too much? Hope I can get some advice, I love making sausages but this situation made me really sad. Thanks for all your video!
You don't need to soak the collagen casing. It's ready to use. Overstuffing could be a problem, you might want to under stuff a little next time. You can steam cook or poach at 175f till the internal temp reaches your desired target.
Did a batch just after you released this recipe, delicious, didn't go far enough for the farce (lesson for next time) so they had a bit of a crumbly texture, which was still delicious and the texture was a nice twist. Did not like the cellulose casings, so next time I think I may try some with lamb casings, some with collagen, and a few with hog casings to see what I prefer. I do strongly vouch for the flavor blend in the recipe folks delicious!
@@MrDmorgan52 yes, after I ice bathed em. Made friends with a Hobart rep and he's looking for a small buffalo chopper for me, main issue for the texture I got was not enough hydration and undermixing in the stand mixer. (Was new and not mine, didn't want to kill it)
Hi from Oz. Thanks for the videos some great recipes here. I am going to try this recipe with sheep casings tomorrow and probably will use pork. Interestingly enough Costco in Australia uses 100% pork for their hotdogs as opposed to beef as in the USA. I will Sous Vide am assuming you cook the entire batch and freeze what you don’t wish to use?
oh man....watching from South Africa .......going to try this....must just go buy meat, fat, a grinder, a sausage press, a boiler, casings and spices.....
Hello there love the channel question can I make a hotdog without the cure other words? Can I grind the meat mixed the seasonings cook it with a slow simmer to get to the temperature and then freeze it is that a problem
Is that a 1/2" stuffing funnel you are using? I have the plastic 1/2" funnel and it has a slite tapper and I cant get those casing to just slide on like you did. Maybe yours are metric 10 or 12 mm. Just looking for the right size for the casings. Tried this recipy with pork today going to smoke it in the morning got them in the frig now. Thanks for sharing.
When you using the vacuum sealer it looks like you taking the air out of the bag of hot dogs. Does this crush the hot dogs. I would think you could just seal the bag.
Love your channel! Great video, but i must add that HN hotdogs are full of garlic which I think makes them more like sausages then hotdogs. Personally I prefer natural skins that snap when you bite into them; Boarshead is the only packaged hotdog that offers them as far as I know.
Excellent video and clear explanation, thank you very much. I wish everyone who teaches cooking can be as precise as you, im greatfull. And my last question ,if i cant find cellulose casing ,can i use natural sheep casing?and if it is cooked in warm water as you did, do you thing it will be easily peeled of or it bonds with the meat so it wont be easily peeled off?
Mesmerizing. I have neither the ingredients nor will to make em on my own, but your vid has sealed( no pun intended..:) my desire to eat beef ONLY hot dogs!
Thanks a lot for another excellent video. Any sugestion to try to replicate the flavor of the Costco (Kirkland) hot dogs? Thanks in advance for any pointers you could provide.
Just started making sausage & have enjoyed your videos. I have two questions to making the hot dogs. 1. Can I just use Non-Fat Milk Powder instead of Potato Starch? 2. The website ingredient calculator has the "water" at 25%. Is this correct? Thank you.
I just finished this recipe and love the taste. The color is a bit off more of a gray tone with the traditional color inside being pink. The meat I used had been previously frozen and I did not have beef fat on hand so I used a bit of pork back fat. I did use Cure #1 to preserve the color. Is this typical should I add a bit of food color for a brighter finish.
You didn't mention what cuts of beef you were using nor the spice mixture and amounts of each. This is very cool for those of us who love their dogs, but we need more information. And you'd have to eat and awful lot of them for this equipment to be worth buying.
the snap comes from the casing. These sausages have the casing removed so they are super tender but no snap. If you want a snap then use sheep casings. Very snappy!!
So Eric it looks like the only differences is a little different in the texture by not using a food processor or Robo Coupe I made hotdogs a few months back and use my food processor and the texture didn’t look any different than you using the stand mixer with the paddle attachment
Hi Eric, Am I loosing it, or has this recipe changed sometime in the last couple of years. I made these back in 2020 and the recipe that I copied was different. Mainly, water went from about 100ml/kg to 250ml/kg. Somewhat less salt and black pepper changed to white pepper. Tell me if I'm nuts.
So, if my beef-fat ratio is 80-20, grind down with added seasonings, and linked and cooked. Why couldn't I just begin with 80/20 ground beef and proceed from there? 80/20 ground beef is cheap and everywhere.
Wow I had so many air bubbles in my casing. I had to use a chop stick to clear. How do you minimize the air bubbles. What temperature should the final grind be before I add the ice
Can I omit the instacure #1? I am trying to stay away from nitrites. Can I got smoke instead of boiling? Thanks and keep up the great work. I love the Chanel.
There are no emulsified sausages that use a stand mixer. The sausages that use a stand mixer are regular sausages. In order for it to be an emulsified sausage you must chop the meat very finely (that's why a bowl chopper or a food processor is used)
I just made a hot dogs with three meats, beef, pork and chicken. At what temperature and how long should I cook it sous vide in 1 1/4 inch cellulose casings?
@@2guysandacooler Thanks Eric. Meanwhile I tried to find an answer, but no luck. All temperature suggestions that I found are not based on sous vide cooking method and they are higher. But I got your point, temperature can be lower, but sausage have to be kept at that temperature for a longer time. Thanks again, especially for your quick reply.
Exactly. Pasteurization is the key. I typically do 1 hour for every inch. So in this case 1.5 hours would be sufficient. The idea is to keep the internal at 145 for at least 30 minutes..
Eric I have a couple questions. I "just" finished casing up several pounds of your frankfurter recipe, only I'm using the casings you did here. 1) Can I vac pack and simmer for a couple hours, trying to keep the temp around 135? 2) If I can't get to them tonight or tomorrow, will they be fine in the fridge for 48 hours, or should I get right on it? Thanks in advance!
Hello Eric. I have some 26mm Cellulose Hot Dog Casings arriving today, and I'm going to give this recipe a shot. I don't have a Sous Vide cooker, but do have a vac pack machine. *QUESTION:* Can I simply cook them at 135 in a large pot of water on my electric stove, or do you suggest I hang them in my smoker? (I'm not sure if cellulose casings can even absorb smoke)
@@2guysandacooler Thanks Eric! I got my casings from Walton's today, and the fragile ones were packed on the outside of the soft packing material, near the side of the box. All were broken into pieces. I'm so angry with them I could SPIT NAILS! I paid for 'expedited' and they not only took 7 days via ups, but the the way they packed them almost INSURED breakage would happen.
Hey! So I tried making them today. Everything was fine until the simmering water part. I tried the simmering water approach land they turned from nice and red to grey. I let them cook off before removing the casing and one broke so I said lemme try one since I can’t use it. Very bland flavor. Where did I go wrong?
I ordered the Apera meter from Amazon today but I did not get the one with the smart hookup like yours. I hope that is ok since I don't need to track my readings for any official purpose.
~~~~~~ Hi, God Bless you, and thanks. You guys might think everyone knows how to make hotdogs, and maybe thats mostly true. However, at 73 years of age now, I never knew before you. LOVE, ~~~~~~
I really like the at home process in this video, gives me a good idea on how to make homemade hotdogs, the liquid smoke flavor in most commercial hot dogs is very off-putting
You can check out my recipe here: twoguysandacooler.com/hebrew-national-all-beef-franks-copy-cat-recipe/
What's next? Leave me a comment and let me know what you'd like to see me make. I'm up for it :)
I need to know the recipe in teaspoons and pounds.
@@jtayl3735 if you click th elink to my recipe it will convert to us customary. Sorry I don't do teaspoons for sausage recipes. I realize it's not convenient but It's not a good way to make sausages.
Just made the hotdogs. Did a test cook while the batch cures overnight. Flavor on the little patty was amazing, so can't wait for the final product. Watched your video on Andouille sausage. Any chance you can upload that recipe to your website so I can easily scale it for larger batches?
Change the color of your glove it' s scary 🙈🙈🙈🙏
How do you remove the skin from the Hot Dogs 🌭?
The one time I was happy to see what went into the franks. Very nice, makes me happy.
I found this channel by total accident after ordering a meat grinder for my Kitchen Aid. I really had no plans whatsoever on ever making sausages, but that is quickly changing. What a fantastic channel you're running here. There is sausage in my future. One day I would like to challenge myself in making an entire chili dog from scratch.. the dog, the bun, the chili, and maybe even the cheese if I'm feeling brave
Welcome!! I'm glad you found us. A chili dog from scratch sounds amazing!!
@@2guysandacooler Thanks! A chili-dog-from-scratch could be a fun video for your channel too. Thank you again for all the great content and the warm welcome.
Knowing what’s in them and freshly homemade are great things
As always;
Great shows my friend !
Thank you
I'm I'm the process of opening a hot dog food 🚚. My whole idea is make my own hot dogs of 100 % beef and make my own chilli. This will give me a good reputation and hopefully people will appreciate the quality of the hot dog and the chili. I like the process that you use in making the hot dogs but I will try to play with the seasoning to see what would be the best result and changing or using different seasonings to make the hot dog. Great video loved it I appreciate it and this will help me in the process of making my own hot dogs thank you for taking the time to show everyone how to make your own hot dogs
You are very welcome. I'm glad you liked it.
100% beef doesn't taste good!
@@lilil7351 apparently you don't like kosher foods, eat tofu.
@@hassanjamal4212 Delete this sin my brother.
nice man
Eric, it's amazing to see this worldwide trip you make to bring us the richness of the charcutarie culture! Congrats!
Glad you enjoyed it!
I've been waiting for you to make this videao!! Great Job Sir!!
Another very nice recipe that I am going to try next time I do franks. However, I prefer natural sheep casings as they allow for that all important snap when you bite into them, and more importantly, that you can give them a quick 1 - 1.5 hour smoke with your favourite smoke wood, to give that authentic frankfurter flavour.
🤤🤤🤤🤤
I was looking to do the exact same: caseless and kosher! Very much appreciated
I can't put it down. Very addictive. Thanks for sharing
Great video! You guys have been so helpful with our process of butchering 4 hogs. We would have had so much more issue if we hadn’t watched your video tips while making sausage and hot dogs!
Thank you for another great video! I told my wife last night that I would make her a batch of all beef hotdogs. Then this video just popped up today.
Thank you again!
I always come away from your videos learning something new. I can't thank you enough.
very good recepi. made the ball a succes!!!
AMAZING !!!! I love them... If you knew how long I've been looking for a recipe it would make you dizzy.....
@@2guysandacooler Thanks sooooo much..... It's appreciated like you can't imagine...
Awesome, simple, to the point ,easy .thanks
Love the video's hopefully this summer I will have all the equipment needed to start doing some of my own. Thanks for all the informative video
Great video, Eric. Those look amazing!
I love the homemade hotdogs you guys did and like Hebew Nationals slogan they answer to a high authority amen.
Greetings from Kenya.
Good job.. thank you
On my agenda this weekend!
Great stuff man. I really gotta start saving up for some equipment.
You know what. It makes the experience so much nicer!!
Great video. But why would you use a non-edible casing? Won't that make them harder to hold onto for the little people?
I bookmarked your site, and as soon as I can afford the new tools (mine were stolen a while back) I'll buy through your affiliate links. Hebrew national is pretty much the only real hot dog company left. Everyone else may as well change their hot dog names to "tannery floor scrapings".
Used this recipe yesterday with elk and pork belly - turned out fabulous. Thank you for sharing.
My first attempt at this following your recipe and process. Turned out amazing. The only change I will make in the next attempt is to reduce the salt percentage from 1.6%% to 1.5%. But thank you for this and your other fantastic videos. I also used 24-26 sheep casings, and instead of simmering/sous-vide-ing (is sou-vide-ing even a word? :), I just slow fried them. They were plump and juicy and very flavourful... even though slightly salty for my palate. Hence the reduction in the next attempt.
it's "sous-vide". And yes... it's a real thing.
@@briankillian5248 - I know. I was just wondering aloud if sous-vide-ing was a word. :p
Oh! LOL
Hello,
I'm planning to start a small scale sausage production business. I just learnt how to make beef sausages - thank you. However, my questions are: I) how to preserve the sausages for longer period? II) does the same method apply to casing like stuffing the meat in the animal intestine?
Watching all of your videos from Brazil. Love charcuterie so much
Great. You make such fantastic and informative videos. Thank you
Thank you! I've been trying to do sausages with that celulose casing, but most of them bursted in my last batch. I soaked the casing before using it and pricked all the sausages. A couple of the sausages bursted when I was placing them in the pot.
Then I stemed em' at highest temp in my gas stove. I did my Best avoiding air pockets inside sausages.
It was a mistake to soak the casing? Perhaps pricking the sausages? Maybe should I boil them instead of steam cooking? Or maybe I stuffed the sausages too much?
Hope I can get some advice, I love making sausages but this situation made me really sad.
Thanks for all your video!
You don't need to soak the collagen casing. It's ready to use. Overstuffing could be a problem, you might want to under stuff a little next time. You can steam cook or poach at 175f till the internal temp reaches your desired target.
i have to try and make these this week, it just looks perfect. thank you!
Did a batch just after you released this recipe, delicious, didn't go far enough for the farce (lesson for next time) so they had a bit of a crumbly texture, which was still delicious and the texture was a nice twist. Did not like the cellulose casings, so next time I think I may try some with lamb casings, some with collagen, and a few with hog casings to see what I prefer. I do strongly vouch for the flavor blend in the recipe folks delicious!
You did remove the casing, didn't you? Not trying to be smart, I've made some bones too
@@MrDmorgan52 yes, after I ice bathed em. Made friends with a Hobart rep and he's looking for a small buffalo chopper for me, main issue for the texture I got was not enough hydration and undermixing in the stand mixer. (Was new and not mine, didn't want to kill it)
And by the way thanks for educating me about making sausage 👍
Hi from Oz. Thanks for the videos some great recipes here. I am going to try this recipe with sheep casings tomorrow and probably will use pork. Interestingly enough Costco in Australia uses 100% pork for their hotdogs as opposed to beef as in the USA. I will Sous Vide am assuming you cook the entire batch and freeze what you don’t wish to use?
Thanks for this I can still enjoy one of my favorite food 😊
Can you use the sous vide the hot dogs if they have sheep casings?
Were can i buy the casings for the hot dog? I live in Canada.
oh man....watching from South Africa .......going to try this....must just go buy meat, fat, a grinder, a sausage press, a boiler, casings and spices.....
Hello there love the channel question can I make a hotdog without the cure other words? Can I grind the meat mixed the seasonings cook it with a slow simmer to get to the temperature and then freeze it is that a problem
thats totally fine
Looks like the "real thing"... Wow... I'll get to it myself....a jumbo foot long would be a great hot dog for me to do... Thanks a lot. 💯
Hi Eric thanks sooo much for that video. You guys are awesome. Keep up the good work.
Hey Eric I would like to do the same. Can we chat?
Thank you and sure. I think you emailed me. I'll write back.
Is that a 1/2" stuffing funnel you are using? I have the plastic 1/2" funnel and it has a slite tapper and I cant get those casing to just slide on like you did. Maybe yours are metric 10 or 12 mm. Just looking for the right size for the casings. Tried this recipy with pork today going to smoke it in the morning got them in the frig now. Thanks for sharing.
When you using the vacuum sealer it looks like you taking the air out of the bag of hot dogs. Does this crush the hot dogs. I would think you could just seal the bag.
Love your channel! Great video, but i must add that HN hotdogs are full of garlic which I think makes them more like sausages then hotdogs. Personally I prefer natural skins that snap when you bite into them; Boarshead is the only packaged hotdog that offers them as far as I know.
Try Feltman's. They produce both natural casings and skinless hot dogs. They're more expensive but you'll never want to eat Boarshead again.
there's a hotdog out of Michigan called koegels that has a natural casing. it's an important part of the Flint Coney.
Very good job man
Like it. If talking about " 135" cel or far? Please be specific. Thanks. Fourways. Sandton. South Africa
Your channel is awesome.
Making sausage is some classy shit.
Excellent video and clear explanation, thank you very much. I wish everyone who teaches cooking can be as precise as you, im greatfull. And my last question ,if i cant find cellulose casing ,can i use natural sheep casing?and if it is cooked in warm water as you did, do you thing it will be easily peeled of or it bonds with the meat so it wont be easily peeled off?
Thank you. You can use sheep casing but with sheep casing you would eat it (it is very tender). The casing would stick to the meat.
Mesmerizing. I have neither the ingredients nor will to make em on my own, but your vid has sealed( no pun intended..:) my desire to eat beef ONLY hot dogs!
Thanks a lot for another excellent video. Any sugestion to try to replicate the flavor of the Costco (Kirkland) hot dogs? Thanks in advance for any pointers you could provide.
For people who don't have smoker like yourself, how much liquid smoke to use in general for 1kg meat?
Its tough to say as each brand has different strengths. I would say 1/2 tsp per kilo is a proper start.
Just started making sausage & have enjoyed your videos. I have two questions to making the hot dogs. 1. Can I just use Non-Fat Milk Powder instead of Potato Starch? 2. The website ingredient calculator has the "water" at 25%. Is this correct? Thank you.
That is correct. You can add 15% - 25% liquid in these types of sausage
Eric, when using cure #1 do you refrigerate overnight before cooking? Will the sausage turn gray if I boil if I don't refrigerate? Thanks
Amazing that we can make hot dogs now, thanks to your recipe!
I've been wanting to make these but I don't have a bowl cutter. Thanks for the video!
Lol no one has a bowl cutter Use a grinder. That’s all you need to grind
I have a question. Can you actually make some fish dogs? Is it possible?
What was the purpose of simmering them in water is it a mandatory step or can be skipped ?
I have a question. Since hot dogs usually contain nitrates or other kinds of additives to preserve them, do these need different storage / handling?
the insta cure in the recipe is a preservative and contains sodium nitrate.
Good content man
I just watched this we're you using less salt than you find in a brand name hot dog ?
I just finished this recipe and love the taste. The color is a bit off more of a gray tone with the traditional color inside being pink. The meat I used had been previously frozen and I did not have beef fat on hand so I used a bit of pork back fat. I did use Cure #1 to preserve the color. Is this typical should I add a bit of food color for a brighter finish.
Did you let it rest overnight in the fridge before cooking?
@@2guysandacooler Yes I stuffed then put in frig.
Wouldnt a commercial blender with water be a better grind?
hey i can't open the website it says problem loading page can you just reply to me with the contents of the recipe please
You didn't mention what cuts of beef you were using nor the spice mixture and amounts of each. This is very cool for those of us who love their dogs, but we need more information. And you'd have to eat and awful lot of them for this equipment to be worth buying.
check the description box for the recipe
Thank you!
Wonderful stuff. One quick question though. Do these sausages have the 'snap' after biting them?
the snap comes from the casing. These sausages have the casing removed so they are super tender but no snap. If you want a snap then use sheep casings. Very snappy!!
@@2guysandacooler lovely, thanks a big one
So Eric it looks like the only differences is a little different in the texture by not using a food processor or Robo Coupe I made hotdogs a few months back and use my food processor and the texture didn’t look any different than you using the stand mixer with the paddle attachment
Exactly!! The texture is a little smoother and fluffier when its emulsified.
Morris Chestnut: How making to National Herbew with Beef Hot Dogs?
Hi Eric,
Am I loosing it, or has this recipe changed sometime in the last couple of years. I made these back in 2020 and the recipe that I copied was different. Mainly, water went from about 100ml/kg to 250ml/kg. Somewhat less salt and black pepper changed to white pepper. Tell me if I'm nuts.
👀‘s excellent my friend
So, if my beef-fat ratio is 80-20, grind down with added seasonings, and linked and cooked. Why couldn't I just begin with 80/20 ground beef and proceed from there? 80/20 ground beef is cheap and everywhere.
perfect! I love the all beef recipes!! lol keeping it Kosher!
You are going to love my next salami!!!!
@@2guysandacooler hey its that type of party!!! Kosher i meant lol
GREAT VID!!! Thank you!
Wow I had so many air bubbles in my casing. I had to use a chop stick to clear. How do you minimize the air bubbles. What temperature should the final grind be before I add the ice
you can put the meat into a vacuum chamber to get rid of the air pockets. The temp should be very cold through the process. Under 40f
The good old vacuum chamber trick.
VP215 anyone. Lol
Can I omit the instacure #1? I am trying to stay away from nitrites. Can I got smoke instead of boiling? Thanks and keep up the great work. I love the Chanel.
if you smoke at high temps to cook yes, you can omit cure #1. If you smoke at low temps you must add it in..
@@2guysandacooler is 180f considered low smoking temp?
no. That's good to cook without nitrites
Man; You are a legend ! Thank you
Why do some emulsified sausage recipes use stand mixer and some a food processor? Is one approach better than the other?
There are no emulsified sausages that use a stand mixer. The sausages that use a stand mixer are regular sausages. In order for it to be an emulsified sausage you must chop the meat very finely (that's why a bowl chopper or a food processor is used)
@@2guysandacooler So the hot dogs in this recipe are not emulsified?
By boiling into plastic zipper the plastic zipper don't you think it release chemical
Could a dash off liquid smoke be added, if a smoky taste is desired and if so how much would you recommend?
Excellent!
How about a Sabrett's hotdog, with natural casings? Please:)
I just made a hot dogs with three meats, beef, pork and chicken. At what temperature and how long should I cook it sous vide in 1 1/4 inch cellulose casings?
145 for 2 hours
@@2guysandacooler
Thanks Eric. Meanwhile I tried to find an answer, but no luck. All temperature suggestions that I found are not based on sous vide cooking method and they are higher. But I got your point, temperature can be lower, but sausage have to be kept at that temperature for a longer time. Thanks again, especially for your quick reply.
Exactly. Pasteurization is the key. I typically do 1 hour for every inch. So in this case 1.5 hours would be sufficient. The idea is to keep the internal at 145 for at least 30 minutes..
how do you measure internal temp for hotdogs? just poke them after the cook and hope for the best?
i cannot find these casings anywhere have they been discontinued?
Looks wonderful!
Eric I have a couple questions. I "just" finished casing up several pounds of your frankfurter recipe, only I'm using the casings you did here. 1) Can I vac pack and simmer for a couple hours, trying to keep the temp around 135?
2) If I can't get to them tonight or tomorrow, will they be fine in the fridge for 48 hours, or should I get right on it?
Thanks in advance!
Yes and yes. For this small diameter an hour is sufficient. After you cook them you can refrigerate a few days or freeze them..
@@2guysandacooler Thank you! They're 24mm
Hello Eric. I have some 26mm Cellulose Hot Dog Casings arriving today, and I'm going to give this recipe a shot.
I don't have a Sous Vide cooker, but do have a vac pack machine.
*QUESTION:* Can I simply cook them at 135 in a large pot of water on my electric stove, or do you suggest I hang them in my smoker? (I'm not sure if cellulose casings can even absorb smoke)
You can cook in a pot at 135. What I would do and it's a lot faster too is cook at 175f for 26 minutes.
@@2guysandacooler Thanks Eric! I got my casings from Walton's today, and the fragile ones were packed on the outside of the soft packing material, near the side of the box. All were broken into pieces.
I'm so angry with them I could SPIT NAILS!
I paid for 'expedited' and they not only took 7 days via ups, but the the way they packed them almost INSURED breakage would happen.
@@oregonpatriot1570 oh no . That's no good. Hopefully they are a stand up company and will do the right thing..
I've worked for shnieders back in the day. The goop they used looked like cotton candy
Amazing
hello and how are you, in your video what size batch did you make ?? was it larger than 2.2lb on your recipe.
Thanks
I can't remember. More than likely it was 5 pounds (2270g) or so
@@2guysandacooler sounds good i will adjust the recipe , cant wait to try it!! enjoy and thanks.
Do you need to Vacumn pack the links or can you just put the casings in the Sous vide?
Hey! So I tried making them today. Everything was fine until the simmering water part. I tried the simmering water approach land they turned from nice and red to grey. I let them cook off before removing the casing and one broke so I said lemme try one since I can’t use it. Very bland flavor. Where did I go wrong?
Hi i had the same problem as you, did you fix it or you are still waiting to resolve this issue? Thanks
where did you get that hotdog bun!?
Can you not use cellulose casing.. anything natural we can use
I ordered the Apera meter from Amazon today but I did not get the one with the smart hookup like yours. I hope that is ok since I don't need to track my readings for any official
purpose.
You are going to love it. The one you got will do everything you need!!
Is your grinder auger bent a little bit near the blade?
probably. Very old grinder
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Hi,
God Bless you, and thanks. You guys might think everyone knows how to make hotdogs, and maybe thats mostly true. However, at 73 years of age now, I never knew before you.
LOVE,
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Thank you for your comment. It made me smile😁
Very good
I really like the at home process in this video, gives me a good idea on how to make homemade hotdogs, the liquid smoke flavor in most commercial hot dogs is very off-putting
@FC maybe you should watch this, pay special attention at 3:00 where they go through the LIQUID SMOKE shower
@FC ruclips.net/video/2NzUm7UEEIY/видео.html
@FC this little no is the correct one.....geeeezzzzz sorry about the 1st one
Nice job Eric! This look fabulous. How close are they in flavor to HN?
They were close. Not a perfect replica but pretty darn close!!