kosher hot dog recipe

I have been looking for a good kosher style hot dog recipe. The last one I tried came out more like kilbassi. Good but not hot dogs. Any information would be appreciated.

Hi,

I don't have a recipe, though I can offer one tip: Vienna Hot Dogs uses bull meat in their meat mixture. They also have high speed emulsifiers to mix the meat and spices to a puree, then it is squeezed into a casing.

Regards,

Cathy2 wrote:Hi,

I don't have a recipe, though I can offer one tip: Vienna Hot Dogs uses bull meat in their meat mixture. They also have high speed emulsifiers to mix the meat and spices to a puree, then it is squeezed into a casing.

Regards,

Thank you for information. For some reason, I can not find anyone who is willing to give me the recipe.

Hi,

I found plenty of frankfurter recipes. While this one has pork, could you experiment by using all beef? People who make it themselves inevitably experiment with seasonings and cuts of meat to achieve their signature sausage.

Potentially you could do the base meat prep, then divide the meat into different portions to experiment with seasonings. Once you find one you like, you could keep it to yourself or post it on the internet. Who knows maybe another person with experience with kosher hot dogs will come by and offer tips.

Regards,

This recipe comes from "Let's Make Sausage". It is very easy, (as sausage recipes go) and I have made it with fairly good results. As with ALL sausage making, keep everything as cold as possible.

Kosher hot dogs, to be truly "Kosher", not only have to be made in strict compliance to ancient Jewish dietary laws, but have to be "certified" kosher under rabbinical supervision.

Any wiener you make at home probably won't fit under the strict definition of "Kosher". Using this recipe though, will give you a very wholesome, all beef, delicious hot dog that you can be proud to serve to anyone.

Recipe

* 5 lbs lean beef chuck (shoulder)

* 3 tablespoons ground mustard seed

* 2 tablespoons paprika

* 1 teaspoon fine ground black pepper

* 2 teaspoons ground mace

* 2 tablespoons Kosher salt

* 1/2 teaspoon granulated garlic or garlic powder

* 1/2 teaspoon ground celery seeds

* 1 teaspoon #1 cure (prague powder or Instacure)

* 1 cup ice water



1. Cut the beef chuck into 1-2 inch pieces, then grind it at least twice through the finest plate on your meat grinder.

2. Combine all your spices, then combine them with the ground meat and mix it all very well for 2 to 3 minutes to get a very even spice distribution.

3. Working in small batches and adding ice water as needed, emulsify the sausage mixture in your food processor. Almost all commercially produced hot dogs are made with emulsified meat... you can emulsify your frankfurter meat and make something very close to a commercial product (only better).

By the way, this process works nicely for bratwurst, knockwurst, and bologna style sausages also.

1. Grind your meat twice through the smallest plate of your meat grinder.

2. Add all of the spices and cure to the meat and mix very well.

3. Refrigerate the meat mixture for about 30 minutes to make sure it is good and cold.

4. In small batches, process the chilled meat mixture in your food processor until it is the consistency of a fine mousse (almost like baby food). Continue until all the meat has been emulsified.


I find it is easier to get a good emulsification if I add small amounts of ice water to mixture while it is being processed.

You can add as much as 1 1/2 cups of water to 5 lbs of meat without it having any adverse effects on your finished sausage.

4. Stuff the emulsified sausage mixture into 1 1/8 inch natural sheep casings or an equivalent sized collagen casing. If you use collagen casings, make sure they are the kind made especially for use in the smoker.

5. Take the wieners to the meat smoker and process until they reach 152-155 degrees internal temperature.


I find that one pan of wood chips and about 90 minutes of smoke is all it takes to make a well smoked Wurst.

Tip
If you elect to cook your sausages in a 200 degree F water bath instead of the smoker, add 2 teaspoons of liquid smoke to the meat mixture before emulsifying.

Enjoy!

tortminder wrote:This recipe comes from "Let's Make Sausage". It is very easy, (as sausage recipes go) and I have made it with fairly good results. As with ALL sausage making, keep everything as cold as possible.

Kosher hot dogs, to be truly "Kosher", not only have to be made in strict compliance to ancient Jewish dietary laws, but have to be "certified" kosher under rabbinical supervision.

Any wiener you make at home probably won't fit under the strict definition of "Kosher". Using this recipe though, will give you a very wholesome, all beef, delicious hot dog that you can be proud to serve to anyone.

Recipe

* 5 lbs lean beef chuck (shoulder)

* 3 tablespoons ground mustard seed

* 2 tablespoons paprika

* 1 teaspoon fine ground black pepper

* 2 teaspoons ground mace

* 2 tablespoons Kosher salt

* 1/2 teaspoon granulated garlic or garlic powder

* 1/2 teaspoon ground celery seeds

* 1 teaspoon #1 cure (prague powder or Instacure)

* 1 cup ice water



1. Cut the beef chuck into 1-2 inch pieces, then grind it at least twice through the finest plate on your meat grinder.

2. Combine all your spices, then combine them with the ground meat and mix it all very well for 2 to 3 minutes to get a very even spice distribution.

3. Working in small batches and adding ice water as needed, emulsify the sausage mixture in your food processor. Almost all commercially produced hot dogs are made with emulsified meat... you can emulsify your frankfurter meat and make something very close to a commercial product (only better).

By the way, this process works nicely for bratwurst, knockwurst, and bologna style sausages also.

1. Grind your meat twice through the smallest plate of your meat grinder.

2. Add all of the spices and cure to the meat and mix very well.

3. Refrigerate the meat mixture for about 30 minutes to make sure it is good and cold.

4. In small batches, process the chilled meat mixture in your food processor until it is the consistency of a fine mousse (almost like baby food). Continue until all the meat has been emulsified.


I find it is easier to get a good emulsification if I add small amounts of ice water to mixture while it is being processed.

You can add as much as 1 1/2 cups of water to 5 lbs of meat without it having any adverse effects on your finished sausage.

4. Stuff the emulsified sausage mixture into 1 1/8 inch natural sheep casings or an equivalent sized collagen casing. If you use collagen casings, make sure they are the kind made especially for use in the smoker.

5. Take the wieners to the meat smoker and process until they reach 152-155 degrees internal temperature.


I find that one pan of wood chips and about 90 minutes of smoke is all it takes to make a well smoked Wurst.

Tip
If you elect to cook your sausages in a 200 degree F water bath instead of the smoker, add 2 teaspoons of liquid smoke to the meat mixture before emulsifying.

Enjoy!

Thank you, I will try next week.

tortminder wrote:Kosher hot dogs, to be truly "Kosher", not only have to be made in strict compliance to ancient Jewish dietary laws, but have to be "certified" kosher under rabbinical supervision.

Homemade sausages do not need to be certified under rabbinical supervision. If you start with all kosher ingredients, do not add any dairy products to the meat and prepare the sausages in a kosher kitchen, the results will be kosher.

I don't know how easy it is to find kosher casings, though, and if your kitchen is not currently kosher, the process of making it so is long, complicated and involves a blowtorch.

"Kosher-style" typically refers to all-beef fillings well flavored with garlic and paprika.

Hi,

Michael Ruhlman's Charcuterie book has a recipe on page 164 for an all beef Chicago style hot dog. I glanced at it quickly, it likely has the garlic though it definitely has paprika in it.

Regards,

LAZ wrote:

tortminder wrote:Kosher hot dogs, to be truly "Kosher", not only have to be made in strict compliance to ancient Jewish dietary laws, but have to be "certified" kosher under rabbinical supervision.

Homemade sausages do not need to be certified under rabbinical supervision. If you start with all kosher ingredients, do not add any dairy products to the meat and prepare the sausages in a kosher kitchen, the results will be kosher.

I don't know how easy it is to find kosher casings, though, and if your kitchen is not currently kosher, the process of making it so is long, complicated and involves a blowtorch.

"Kosher-style" typically refers to all-beef fillings well flavored with garlic and paprika.

Thank you, I knew that. What I was looking for was how to make( ingredients) kosher style hot dogs. I use artificial castings made for smoking. Thank you for information.

Reviving an old thread: I don't know why nobody posted this (2006) article where Michael Ruhlman basically gives a step by step clone of a Vienna beef dog, with info directly from the Vienna beef factory. I'm working on some of my own recipes and it has come in handy. In case the link someday gets pulled, here's the gist.

The Vienna dog is all beef and beef fat—the lean meat of domestically raised bulls (not steers), which, Bodman says, has a higher concentration of protein and a more aggressive beef flavor than does cow meat. The cuts of meat, which range from top round to shank to tenderloin, get ground and mixed with water and salt, a daylong brining process that helps to ready the protein for its binding work.

Fat is fundamental to the hot dog; beef fat is rich and flavorful and highly saturated. They take it from two special cuts: the bone-in brisket (the company makes corned beef and pastrami, as well) and what they call the boneless navel (the belly cut, similar to pork belly, from which we get bacon). This trim, when ground, results in a mixture that is approximately 50 percent fat and 50 percent meat.

These two ingredients—brined bull meat and ground fat—are combined to create a forcemeat, or stuffing, that has about 22 percent fat. It is then channeled into a bowl mixer with the diameter of a jet’s turbine, where it’s puréed with paprika extract (which is responsible in part for the reddish color), dry mustard, pepper, garlic juice, corn syrup, and the curing salt called sodium nitrite that is important in any smoked sausage for safety reasons and fundamental to the color and flavor of the hot dog.

The giant bowl mixer is then vacuum-sealed to remove air from the meat mixture and lower the temperature change that results from friction. (Temperature is critical to a meat emulsification. If it gets too hot, it can break, the fat separating from the water and protein. While Vienna Beef won’t reveal the exact temperature of the emulsification, it’s kept almost freezing in the chopper.)

The emulsified forcemeat is then pumped through funnels into natural casings, mechanically twisted into links, and hung on smoking rods.

Laikom,

Thank you for posting article nobody was aware of at the time.

Have you succeeded in making emulsified meat at home?

Regards,

Cathy2 wrote:Laikom,

Thank you for posting article nobody was aware of at the time.

Have you succeeded in making emulsified meat at home?

Regards,

I have made other emulsified sausages previously with success, but this is my first crack at hot dogs. So far I think I'm on the right track, though nowhere near Vienna beef quality yet. I've tried 5 or so variations of the recipe. I really like the ones with the addition of liver, though I'm not sure if I'm in hot dog territory anymore.