14/6/2018 Beef Hot Dog

Beef Hot Dog

Beef Hot Dog is a low-fat and low calories sausage. It may be considered Kosher sausage.
Materials Metric US

lean beef 350 g 0.77 lb.

oil emulsion* 200 g 0.44 lb.

cold water 140 g 5/8 cup

textured vegetable protein (TVP) 60 g 2 oz.

water (for TVP) 180 g 3/4 cup

potato starch 50 g 1-3/4 oz.

non-fat dry milk 20 g 2 Tbsp.

Ingredients per 1000g (1 kg) of materials

salt 10 g 2-1/3 tsp

white pepper 2.0 g 1 tsp.

cure #1 1.0 g 1/4 tsp.

nutmeg, ground 1.0 g ½ tsp.

coriander, ground 1.0 g ½ tsp.

mustard, ground 1.5 g ½ tsp.

paprika 1.0 g ½ tsp.

garlic, smashed 3.5 g 1 clove

carrageenan*** 5.0 g 1 tsp.

sodium erythorbate** 0.1 g use scale

Instructions
1. Soak TVP in cold water for 30 minutes.
2. Grind beef through a small plate (1/8”, 3 mm).
3. In a food processor chop cold water, ground meat, salt, phosphate, cure #1, and sodium erythorbate. Add
potato starch, non-fat dry milk, carrageenan and chop. Add spices and fat emulsion and chop/emulsify
everything together.
4. Stuff into 22-26 mm sheep casings.
5. Hold at room temperature for 30 minutes.
6. Smoke at 65° C (150° F) for 30-40 minutes.
7. Cook sausage in water at 176° F (80° C), about 15-20 minutes.
8. Cold shower or cool in cold water. Store in refrigerator.
Notes
* oil emulsion: soy protein isolate/oil/water at 1:4:5. (How to Make Oil Emulsion)
** Sodium erythorbate and phosphate are not absolutely necessary, although recommended.
***Carrageenan is a natural extract from red seaweeds which is added to processed meats, for example formed
ham. It forms gel upon cooling and improves sliceability.
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14/6/2018 Beef Hot Dog

175 calories per 100 g (3.5 oz) serving.

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