Hot dog, what a treat. In the warm summer weather at a carnival or even a baseball game, the hot dog is a go-to American meal that found in every theme park.
The hot dog once called “Dachshund Sausage,” additional was s German-inspired dish that sold through a food cart (a.k.a a hot dog cart) in New York in the 1860s. It was then around 1870, a German immigrant by the name of Charles Feltman opened the first hot dog stand on Coney Island. During that year alone, Charles has sold over 3,600 frankfurters (in a bun).
The hot dog was such a favorite to the overall community crowd that by 1893 became a baseball park treat. That is thanks to Chris Von der Ahe, the owner of the St. Louis Browns and local bar, who introduced hotdogs to pair with his beer. Other people say that Harry Stevens, a concessionaire at the New York Giants baseball stadium, who popularized the “red hots” at sporting games. Either person should take credit in popularizing the now American classic dish.
Now that you know the hot dog’s history. Now is to find out how they are made!!!
The making of the Hot Dog
Hot dogs, created from the meat trimmings of beef and/ or pork that are cut or ground into small pieces. Then grinded follow the step by step:
If you’ve purchased beef cubes and/or fat from your butcher, place them your freezer. You don’t want to freeze the meat; you just want a crunchy exterior surface.
Once the meat is sufficiently cold, grab a bowl into another containing ice (keeping things cold here) and quickly grind. If things start to warm up, you can grind a few small pieces of ice with your meat to bring the temp back down.
Add your spices to the ground meat and mix until thoroughly combined. You’ll also want to add just a bit of ice water here to help with the bind. You’ll know it’s mixed well when it becomes tacky and starts to stick to the bowl. Place the meat back into the freezer and set up your food processor.
Working quickly, place your meat and about half the ice water in the bowl of your food processor and begin to mix. Continue adding the ice water to this process, which should take no more than 5-6 minutes. If you’re like me, you’re always worried about breaking your emulsion, so work in batches, returning what’s emulsified to the freezer. When done emulsifying, it’s time to test both for taste and to ensure that the emulsion has not broken.
Spoon a tablespoon of the farce into a pan and cook. Adjust your spices if needed, and if it exudes any water, your emulsion has broken. Do not let that happen. At this point, you can cover your farce, and place it in your refrigerator overnight. This allows the emulsion to develop fuller flavor as the meat proteins react with the spices.
With half the process done, now is the stuffing. Here a step by step to how to stuff your emulsion to make hot dogs:
You’re now ready to stuff! You’ve kept your stuffer and its parts in the fridge to keep it cold. Still have your farce in the refrigerator while you set up your stuffer. You want to have everything has cold as possible for the easy and quick work of your hot dogs.
Sheep casings are what you’ll use here as they are thinner and help with that traditional hot dog snap. You’ll have to soak and flush them to remove any excess salt.
Place a sheet pan, with a bit of water on it, underneath the nozzle of your stuffer, and quickly begin to fill the casings. The watered sheet pan helps the filled casings move easily away from the tip of the nozzle.
Once your casings filled, twist off into desired lengths, and it’s back into the fridge while you get your cooking implements set up.
Now you can either poach, grill, or smoke your hot dogs to your liking and Enjoy!!!
Leave a comment down below and let me know what you think for more food knowledge and/ or how to’s check out:
My name is Jasmine. I am a hard-working woman that is a certified chef with a sense of adventure. I experienced within Puerto Rican, French, Thai, and traditional cuisine; nevertheless, I am always open to learning something new. I nice to meet, and I will make you laugh, including but not limited to, I will support anyone the best of my abilities. Check out my food blog at Bingekookin.com to see more.