Beef Hot Dog

Beef Hot Dog is a low-fat and low calories sausage. It may be considered Kosher sausage.
MaterialsMetricUS
lean beef350 g0.77 lb.
oil emulsion*200 g0.44 lb.
cold water140 g5/8 cup
textured vegetable protein (TVP)60 g2 oz.
water (for TVP)180 g3/4 cup
potato starch50 g1-3/4 oz.
non-fat dry milk20 g2 Tbsp.
Ingredients per 1000g (1 kg) of materials
salt10 g2-1/3 tsp
white pepper2.0 g1 tsp.
cure #11.0 g1/4 tsp.
nutmeg, ground1.0 g½ tsp.
coriander, ground1.0 g½ tsp.
mustard, ground1.5 g½ tsp.
paprika1.0 g½ tsp.
garlic, smashed3.5 g1 clove
carrageenan***5.0 g1 tsp.
sodium erythorbate**0.1 guse 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.

175 calories per 100 g (3.5 oz) serving.

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