Hi,

Can somebody give me the recipe of pure beef franks ( hot dogs ), the
ones I have are only with pork ?

Thanks a lot

IRma

irma wrote:

> Hi,
>
> Can somebody give me the recipe of pure beef franks ( hot dogs ), the
> ones I have are only with pork ?
>
> Thanks a lot
>
> IRma

Hi,

Are you looking for a fully authentic recipe for hotdogs, which
consists of an emulsifying step? Or are you just looking for a beef
sausage recipe? Emulsifying is a fairly involved process
that uses ice to control the mixing temperature. It results
in the very smooth texture that true emulsified meat products
have (like hot dogs, mortadella, etc). I can give you whichever
you prefer.

Without an emulsifying step you get a coarser texture.
In reality would be a type of sausage. Not better or worse,
just distinctly different.

Reg

Dear Reg,


I am familiar with the emulsion process, thats not a problem to me,
only that I have only the beef and pork or chicken measurements of
the
ingredients, and I am afraid to experiment only with beef, so it will
get dry, the problem is you need fat, but no pork in my case.
I already made the first time a perfect delicious frankfurther but
from pork, with sheep casing, its unbelievable, since I am from
europe,
to tase a " real dog " from a long long time ago, the " normal hot
dogs " are realy terrrible if you tasted the real thing.

Irma


On Jun 19, 3:56*pm, RegForte > wrote:
> irma wrote:
> > Hi,
>
> > Can somebody give me the recipe of pure beef franks ( hot dogs ), the
> > ones I have are only with pork ?
>
> > Thanks a lot
>
> > IRma
>
> Hi,
>
> Are you looking for a fully authentic recipe for hotdogs, which
> consists of an emulsifying step? Or are you just looking for a beef
> sausage recipe? Emulsifying is a fairly involved process
> that uses ice to control the mixing temperature. It results
> in the very smooth texture that true emulsified meat products
> have (like hot dogs, mortadella, etc). I can give you whichever
> you prefer.
>
> Without an emulsifying step you get a coarser texture.
> In reality would be a type of sausage. Not better or worse,
> just distinctly different.
>
> Reg

On Thu, 19 Jun 2008 18:57:10 -0700 (PDT), irma
> wrote:

>
>
>Dear Reg,
>
>
>I am familiar with the emulsion process, thats not a problem to me,
>only that I have only the beef and pork or chicken measurements of
>the
>ingredients, and I am afraid to experiment only with beef, so it will
>get dry, the problem is you need fat, but no pork in my case.
>I already made the first time a perfect delicious frankfurther but
>from pork, with sheep casing, its unbelievable, since I am from
>europe,
>to tase a " real dog " from a long long time ago, the " normal hot
>dogs " are realy terrrible if you tasted the real thing.
>
>Irma

Irma,

Beef short ribs have the fat you need. I haven't made this recipe,
but the authors and book are well regarded (Charcuterie: The Craft of
Salting, Smoking and Curing by Michael Ruhlman and Bryan Polcyn)

2.5 pounds (1.25 kilo) beef short rib meat, diced and well chilled
1/2 ounce (15 grams) kosher salt
1 teaspoon (7 grams) pink salt
1 cup (250 ml) ice water
1 tablespoon (9 grams) dry mustard
2 teaspoons (6 grams) Hungarian paprika
1 teaspoon (3 grams) ground coriander
1/4 teaspoon (2 grams) ground white pepper)
1 tablespoon (18 grams) minced garlic
2 tablespoons (30ml) light corn syrup

5 feet/1.5 meters hog casings or 10 feet/3 meters sheep casings soaked
in tepid water for at least 30 minutes and rinsed.

If you want the directions, I'll type them up, but you seem very
familiar with the process.

- Mark

"Mark A.Meggs" > wrote in message
...
> On Thu, 19 Jun 2008 18:57:10 -0700 (PDT), irma
> > wrote:
>
>>
>>
>>Dear Reg,
>>
>>
>>I am familiar with the emulsion process, thats not a problem to me,
>>only that I have only the beef and pork or chicken measurements of
>>the
>>ingredients, and I am afraid to experiment only with beef, so it will
>>get dry, the problem is you need fat, but no pork in my case.
>>I already made the first time a perfect delicious frankfurther but
>>from pork, with sheep casing, its unbelievable, since I am from
>>europe,
>>to tase a " real dog " from a long long time ago, the " normal hot
>>dogs " are realy terrrible if you tasted the real thing.
>>
>>Irma
>
> Irma,
>
> Beef short ribs have the fat you need. I haven't made this recipe,
> but the authors and book are well regarded (Charcuterie: The Craft of
> Salting, Smoking and Curing by Michael Ruhlman and Bryan Polcyn)
>
> 2.5 pounds (1.25 kilo) beef short rib meat, diced and well chilled
> 1/2 ounce (15 grams) kosher salt
> 1 teaspoon (7 grams) pink salt
> 1 cup (250 ml) ice water
> 1 tablespoon (9 grams) dry mustard
> 2 teaspoons (6 grams) Hungarian paprika
> 1 teaspoon (3 grams) ground coriander
> 1/4 teaspoon (2 grams) ground white pepper)
> 1 tablespoon (18 grams) minced garlic
> 2 tablespoons (30ml) light corn syrup
>
> 5 feet/1.5 meters hog casings or 10 feet/3 meters sheep casings soaked
> in tepid water for at least 30 minutes and rinsed.
>
> If you want the directions, I'll type them up, but you seem very
> familiar with the process.
>
> - Mark
>

I'm not familiar though, Mark.... Do you mind posting the full
directions....

Bigbazza (Barry) Oz

On Sun, 22 Jun 2008 19:26:11 +1000, "Bigbazza"
> wrote:

>
>"Mark A.Meggs" > wrote in message
.. .
>> On Thu, 19 Jun 2008 18:57:10 -0700 (PDT), irma
>> > wrote:
>>
>>>
>>>
>>>Dear Reg,
>>>
>>>
>>>I am familiar with the emulsion process, thats not a problem to me,
>>>only that I have only the beef and pork or chicken measurements of
>>>the
>>>ingredients, and I am afraid to experiment only with beef, so it will
>>>get dry, the problem is you need fat, but no pork in my case.
>>>I already made the first time a perfect delicious frankfurther but
>>>from pork, with sheep casing, its unbelievable, since I am from
>>>europe,
>>>to tase a " real dog " from a long long time ago, the " normal hot
>>>dogs " are realy terrrible if you tasted the real thing.
>>>
>>>Irma
>>
>> Irma,
>>
>> Beef short ribs have the fat you need. I haven't made this recipe,
>> but the authors and book are well regarded (Charcuterie: The Craft of
>> Salting, Smoking and Curing by Michael Ruhlman and Bryan Polcyn)
>>
>> 2.5 pounds (1.25 kilo) beef short rib meat, diced and well chilled
>> 1/2 ounce (15 grams) kosher salt
>> 1 teaspoon (7 grams) pink salt
>> 1 cup (250 ml) ice water
>> 1 tablespoon (9 grams) dry mustard
>> 2 teaspoons (6 grams) Hungarian paprika
>> 1 teaspoon (3 grams) ground coriander
>> 1/4 teaspoon (2 grams) ground white pepper)
>> 1 tablespoon (18 grams) minced garlic
>> 2 tablespoons (30ml) light corn syrup
>>
>> 5 feet/1.5 meters hog casings or 10 feet/3 meters sheep casings soaked
>> in tepid water for at least 30 minutes and rinsed.
>>
>> If you want the directions, I'll type them up, but you seem very
>> familiar with the process.
>>
>> - Mark
>>
>
>I'm not familiar though, Mark.... Do you mind posting the full
>directions....
>
>Bigbazza (Barry) Oz

Here you go Barry -

Note - the directions assume you have read the section in the book
detailing how to create an emulsion. The key to not breaking the
emulsion is to keep everything - ingredients, bowl, utensils- ICE
COLD!

1 Grind the meat through a small die

2 Combine the meat with the salt, pink powder*, and water and mix by
hand to distribute the salts. Cover and refrigerate for 24-48 hours.

3 Add the remaining ingredients and mix by hand, then spread the mix
on a sheet tray (cookie sheet or jelly roll sheet) and place it in a
freezer until the meat is so cold it's stiff - 30 minutes or so
depending on the freezer.

4 Regrind the mixture through a small die

5 Return the mixture to the sheet tray and place in the freezer until
it is again so cold that it's stiff

6 Place the mixture in a food processor and puree until it is a
uniform paste - about 1-2 minutes (if your food processor is not
strong enough to do this much meat, simply puree in 2 batches). It's
important not to let the mixture get warm.

7 Stuff the mixture into casings and twist into 6 inch (15 cm) links.
Hang on smoke sticks and hot-smoke (see page 77) to an internal
temperature of 140 F (60 C). Transfer to an ice bath to chill
thoroughly.

*Pink powder is 93.75% common salt (NaCl) and 6.25% potassium nitrite.

- Mark

"Mark A.Meggs" > wrote in message
...
> On Sun, 22 Jun 2008 19:26:11 +1000, "Bigbazza"
> > wrote:
>
>>
>>"Mark A.Meggs" > wrote in message
. ..
>>> On Thu, 19 Jun 2008 18:57:10 -0700 (PDT), irma
>>> > wrote:
>>>
>>>>
>>>>
>>>>Dear Reg,
>>>>
>>>>
>>>>I am familiar with the emulsion process, thats not a problem to me,
>>>>only that I have only the beef and pork or chicken measurements of
>>>>the
>>>>ingredients, and I am afraid to experiment only with beef, so it will
>>>>get dry, the problem is you need fat, but no pork in my case.
>>>>I already made the first time a perfect delicious frankfurther but
>>>>from pork, with sheep casing, its unbelievable, since I am from
>>>>europe,
>>>>to tase a " real dog " from a long long time ago, the " normal hot
>>>>dogs " are realy terrrible if you tasted the real thing.
>>>>
>>>>Irma
>>>
>>> Irma,
>>>
>>> Beef short ribs have the fat you need. I haven't made this recipe,
>>> but the authors and book are well regarded (Charcuterie: The Craft of
>>> Salting, Smoking and Curing by Michael Ruhlman and Bryan Polcyn)
>>>
>>> 2.5 pounds (1.25 kilo) beef short rib meat, diced and well chilled
>>> 1/2 ounce (15 grams) kosher salt
>>> 1 teaspoon (7 grams) pink salt
>>> 1 cup (250 ml) ice water
>>> 1 tablespoon (9 grams) dry mustard
>>> 2 teaspoons (6 grams) Hungarian paprika
>>> 1 teaspoon (3 grams) ground coriander
>>> 1/4 teaspoon (2 grams) ground white pepper)
>>> 1 tablespoon (18 grams) minced garlic
>>> 2 tablespoons (30ml) light corn syrup
>>>
>>> 5 feet/1.5 meters hog casings or 10 feet/3 meters sheep casings soaked
>>> in tepid water for at least 30 minutes and rinsed.
>>>
>>> If you want the directions, I'll type them up, but you seem very
>>> familiar with the process.
>>>
>>> - Mark
>>>
>>
>>I'm not familiar though, Mark.... Do you mind posting the full
>>directions....
>>
>>Bigbazza (Barry) Oz
>
> Here you go Barry -
>
> Note - the directions assume you have read the section in the book
> detailing how to create an emulsion. The key to not breaking the
> emulsion is to keep everything - ingredients, bowl, utensils- ICE
> COLD!
>
> 1 Grind the meat through a small die
>
> 2 Combine the meat with the salt, pink powder*, and water and mix by
> hand to distribute the salts. Cover and refrigerate for 24-48 hours.
>
> 3 Add the remaining ingredients and mix by hand, then spread the mix
> on a sheet tray (cookie sheet or jelly roll sheet) and place it in a
> freezer until the meat is so cold it's stiff - 30 minutes or so
> depending on the freezer.
>
> 4 Regrind the mixture through a small die
>
> 5 Return the mixture to the sheet tray and place in the freezer until
> it is again so cold that it's stiff
>
> 6 Place the mixture in a food processor and puree until it is a
> uniform paste - about 1-2 minutes (if your food processor is not
> strong enough to do this much meat, simply puree in 2 batches). It's
> important not to let the mixture get warm.
>
> 7 Stuff the mixture into casings and twist into 6 inch (15 cm) links.
> Hang on smoke sticks and hot-smoke (see page 77) to an internal
> temperature of 140 F (60 C). Transfer to an ice bath to chill
> thoroughly.
>
> *Pink powder is 93.75% common salt (NaCl) and 6.25% potassium nitrite.
>
> - Mark

Thank you Mark....I will have a close look at it.. :-)

Bigbazza (Barry) Oz

On Jun 20, 9:19*pm, Mark A.Meggs > wrote:
> On Thu, 19 Jun 2008 18:57:10 -0700 (PDT), irma
>
>
>
>
>
> > wrote:
>
> >Dear Reg,
>
> >I am familiar with the emulsion process, thats not a problem to me,
> >only that I have only the beef and pork or chicken measurements of
> >the
> >ingredients, and I am afraid to experiment only with beef, so it will
> >get dry, the problem is you need fat, but no pork in my case.
> >I already made the first time a perfect delicious frankfurther but
> >from pork, with sheep casing, its unbelievable, since I am from
> >europe,
> >to tase a " real dog " from a long long time ago, the " normal hot
> >dogs " are realy terrrible if you tasted the real thing.
>
> >Irma
>
> Irma,
>
> Beef short ribs have the fat you need. *I haven't made this recipe,
> but the authors and book are well regarded (Charcuterie: *The Craft of
> Salting, Smoking and Curing by Michael Ruhlman and Bryan Polcyn)
>
> 2.5 pounds (1.25 kilo) beef short rib meat, diced and well chilled
> 1/2 ounce (15 grams) kosher salt
> 1 teaspoon (7 grams) pink salt
> 1 cup (250 ml) ice water
> 1 tablespoon (9 grams) dry mustard
> 2 teaspoons (6 grams) *Hungarian paprika
> 1 teaspoon (3 grams) ground coriander
> 1/4 teaspoon (2 grams) ground white pepper)
> 1 tablespoon (18 grams) minced garlic
> 2 tablespoons (30ml) light corn syrup
>
> 5 feet/1.5 meters hog casings or 10 feet/3 meters sheep casings soaked
> in tepid water for at least 30 minutes and rinsed.
>
> If you want the directions, I'll type them up, but you seem very
> familiar with the process.
>
> - Mark- Hide quoted text -
>
> - Show quoted text -

thanks mark, its a big help

Irma
I use the " icewater " trick with the emulsion process, much easier to
handle, then back and forth to the freezer,