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Discussion in 'Recipes' started by jaypee357, Aug 5, 2012.
can anyone help me how to make hotdogs?thanks
What problems are you having?
Ask about specific issues and you're more likely to be helped.
Do you mean manufactoring hot dogs?
Or do you mean how to make them disappear ?
yeah manufactoring? how it is made? ingridients?why it is color red?im planning to make commercial hotdogs for business,my planned business is all about home made process foods, thanks for reply
Do you want natural casing or other. Do you have access to sodium nitrite and nitrates?
I would suggest making sausage it's a lot easier.
The red color is usually from "cure," but sometimes it's food coloring as well.
A typical hot dog recipe is ground pork, spices (like garlic), "cure," salt, smoke flavoring, and extra pork fat. Occasionally a filler like (fine) bread crumbs is added as well.
In order to get the smooth texture, the meat, spices and filler -- if using -- are mixed, then pureed or ground very fine. It's easier to make hot dogs by stuffing the meat into appropriate casings than to make "skinless."
Hope this helps,
The famous Chicago style dogs are usually beef. Vienna Beef is the hometown favorite. Not sure why, since they're not Kosher and we were historically "hog butcher to the world."
So you are planning a business and have no idea what ingredients are in the product or how the product is made?
I would suggest refining your business to include the items you already know about.
*** INCOMING!!! Tangent!
History of the Chicago Hot Dog
The "Chicago Style" hot dog got its start from street cart hot dog vendors during the hard times of the Great Depression. Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel. The famous Chicago Style Hot Dog was born! They'd start with a Vienna Beef hot dog, nestle it in a steamed poppyseed bun and cover it with a wonderful combination of toppings: yellow mustard, bright green relish, fresh chopped onions, juicy red tomato wedges, a kosher-style pickle spear, a couple of spicy sport peppers and finally, a dash of celery salt. This unique hot dog creation with a "salad on top" and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America's original fast food and a true Chicago institution.
Nothing else is even close ... anywhere.
Home made yet Commercial Products ?
All hotdog service is ethnic and based on where you are as in somecases are hamburgers and other things . Typical example Subway chain is now pushing Pastrami but with lettuce, tomato. peppers and you name it.. In New York this would be a sacralige and would not be ordered by a real New Yorker., as would a burger with mayo on it . Down south here it's mayo on everything even hot corned beef. Gross
Chef Ed, Buonasera, Good Evening,
A Manhattan Hot Dog Vendor on the streets of old NYC, offers their hot dogs, with stewed onions, sauerkraut & German style yellow mustard or all of these ...
Never Mayo and never Dijon ... And if I recall, they are also 100% Beef Hot Dogs, not pork.
Kind regards and thanks so much for the photo of the little bundle of divinity.
I don't know, I could be wrong*, but all-beef hot-dogs just taste better than any other type.
* NO, not by any chance am I wrong, I'm just stating this for the PC value of it here.
Hope you are having a wonderful summer.
Yes, I believe the NYC frankfurters sold on the streets of Manhattan were 100% Beef. It is quite a number of years since I lived there.
However, maybe some native New Yorkers, could confirm.
I agree with you ...
Always a pleasure to have you online,
When I lived there we called them Dirty Water Hot Dogs and the brand was Sabbrett and they were good with a Gabila Kinish from another vendor cart. Dogs when I was young .25 knish .15 Hell of a lunch with a soda for .50. Those days are gone now its about $3.50
stewed onion, kraut and deli mustard was New York style
I like Kosher franks all beef and garlicky Hebrew Nat or Shoffar brand
I grew up eating coarse ground all beef hotdogs. Loved the texture over the fine ground dogs.
Awful mix indeed.
It's good to also remember that there is nothing lucky about a "Lucky Dog"
Sign me up for being a fan of all beef Hotdogs!
Dan Gone Fishin´...
There is quite a big difference between a 100% beef hot dog and a pork or pork mixed variety frankfurter ...
What are ur toppings Dan ?
Good to see you online,