The more surface area, the easier it is to chill. Cold, Cold, COLD! When going through the grinds and the emulsifying, the meat has to stay cold to get the desired texture. Not without a few questions and some free advice. I was able to buy some casings from my butcher shop. While the natural takes a little more fussing wetting down the casing, rinsing in water, then loading it onto the horn, it made in my opinion a better dog. I cut my product in half and tried both natural and collagen casing. Beef dogs are made with chuck which is roughly 80/20. The challenge I wanted to undertake was can I combine my summer time fav and my fall passion of hunting deer to make a whitetail weenie. If I’m at a ball game and it’s dollar beer and dollar dog night, you can bet that I’m the guy with a tray, balancing a stack of foil wraps and a cup tower of domestic lights. ![]() In all of the culinary world, nothing is more humble than the hot dog.
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