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'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
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.
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!
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 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".
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!
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.....
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.
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)
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!
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.
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.
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?
~~~~~~ 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, ~~~~~~
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?
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 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
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.
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.
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
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.
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.
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 really enjoy your presentations very much. I wanted to share with you a technique when linking hot dogs or sausage links. Measure and twist the first link, then skip the second one and link the third one. By skipping every other link, you can always link in the same direction.
Here's what's crazy. Under normal circumstances I'd agree with you. Natural sheep or hog casings have a "memory" to them. Cellulose casings have a mind of their own. If you have a cool hack for cellulose casings I'd love to hear it. I'm always having them unwind and it gets incredibly annoying....
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
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?
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.
