by Josephine Polifroni

Created on: April 27, 2010

As prepared foods offered in markets become more and more unsatisfying, filled with undesirable ingredients such as HFCS or too much sodium, it is natural to turn to our own kitchens to prepare our own food from scratch. Although long accepted by many as the ultimate in mystery meat, the hot dog is a prime candidate for home cooking. It may seem intimidating and while it may not be for the absolute beginner, making hot dogs is not that difficult.

The most difficult part of making hot dogs is that meat grinders are usually not part of the equipment most people have on hand. It is a good investment, however, not only for making hot dogs, but for making sausages of all kinds and also grinding meat for burgers you know is safe.

It is possible to use a food processor to achieve acceptable results, although you will have to start with ground meat.

No matter what recipe you use, what combination of meats and spices, there are some general directions that must be followed.

All of your protein should be kept on ice until needed or between steps and should not achieve temperatures over 60 degrees at any time. If necessary, stop and chill in freezer, without freezing, before continuing. Since the friction of grinding raises the temperature of the meat, it is helpful to keep grinding dies, processor blades and bowls in the freezer or filled with ice water until needed, and return the meat to the freezer between steps.

Combine your emulsifier, usually dry milk and egg whites, with ice water to make a slushy. When adding the emulsifier, make sure your mixture does not go above 60 degrees or the emulsifier will break, resulting in a greasy sausage.

Usual spices are parsley, garlic, thyme, pink salt (actually a cure, see note), paprika, white pepper and salt. To be sure you achieve the result you desire, after adding the spices, break off a small piece to cook and taste. Keep the rest cold and adjust spices to your liking. Note: Pink salt, or Prague No. 1 or No. 2, is actually a cure, and available from sausage making suppliers.

Sheep casings or pork casings (New York dirty water dogs would not be the same without pork casings that give that distinctive crackle when bitten), measuring 24-28 mm can be used. If you are not using a sausage maker with a piping attachment, it is possible to stuff casings using a pastry bag with a tip. Twist into links for easier handling.

Smoking is the last step and can be done in a smoker or in the oven. Follow the directions on your smoker.

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