Wow these pictures move! My first food video.Cheers
great homage to the mckenzies. put me through an emotional meatgrinder.
Nice video-stuffing hot dogs is an important life lesson for kids to learn, as I believe Dr. Spock noted.
4 thumbs up for the crank man
Would you mind passing along your hot dog recipe?My new vertical stuffer is set to arrive tomorrow (no more Kitchen Aid for stuffing...yeah) and this would be a good recipe to try...
@Jl: Finally figured out the McKenzie ref, I didn't realize I was doing it. I guess after 20 years it has become part of my soul, totally organic.@Ryan68: Congratulations on the new stuffer, send pictures (saucissonmac at gmail). As for the recipe, it's still in beta, but I would be happy to tell what I did this time:450g Pork Shoulder (16oz)335g Pork Fat (12oz)15 g Salt 5 g Sugar 2 g Garlic powder 5 g Mustard seed 3 g Coriander 3 g White pepper 6 g Paprika 1 g Mace15 g Milk Powder225g Crushed Ice (8oz)Grind shoulder and fat through large plate, spread out on lined baking sheet and pop into freezerset aside salt and sugar then combine all other spices and set aside.Pull out sheet with meat sprinkle salt sugar and ice over top then run through small plate into mixing bowl. Add spices. Using paddle attachment start beating ground mixture at medium to high, after a few mins add milk powder continue to beat. Once it looks like a nice whipped mousse transfer to stuffer and you know the rest. After a day of rest (in the fridge uncovered) Hot smoke for a half an hour or so, then hey presto you got hot dogs. Ice bath then reheat for eating.I am just starting to figure out emulsified sausages, my process hews pretty close to the formula in Charcuterie by Ruhlman and Polcyn. I highly recommend getting that book from the library for more details. That said, in this last batch I am starting to understand somethings and I think I will be coming up with a better hot dog soon.May I suggest you christen you new machine with something less fussy? Parsley and Cheese sausage is my favorite.Let me know how it goes.Cheers.
Mac,Thank you for the reply.I have the Charcuterie book and love it. Recently I even made it in to Polcyn's restaurant near Detroit (I'm in Grand Rapids).Ruhlman just posted on Facebook he met with Polcyn recently and they are looking to do a follow up book. He was looking for suggestions on what it might cover.Maybe I will do an Italian sausage first to get the feel for the stuffer. I was always afraid to do an emulsified recipe using the Kitchen Aid stuffer, but with the new stuffer thought it was now worth a shot.Also, if you have not seen it, there is a good discussion on eGullet (I can track it down, if you have not seen it and would like to) on making hot dogs. Ruhlman had posted there that he was not satisfied with the hot dog recipe in Charcuterie, he and others worked on alternatives (using beef short ribs).
I especially liked your technique on the stuffing. Moving the casing along the tube/stuffer funnel is key. If that casing gets a dry spot and snags on that tube, it's going to tare. Way to use the cheap, high-energy labor force to take care of the cranking. And, welcome to wild video documentary world - it's a blast.
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