How to Make Hot Dogs at Home (with a BONUS Archery Challenge!) | By The Bearded Butchers!

The Bearded Butchers September 11, 2020
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The Bearded Butchers

@thebeardedbutchers

About

The Bearded Butchers have crafted their enterprise on a strong foundation of three pillars, each one integral to the success and ethos of their business. The first pillar is their authentic butcher shop, Whitefeather Meats located in Creston Ohio, where the brothers invest countless hours meticulously butchering premium meat cuts for their loyal retail customers. The second pillar is their direct-to-consumer e-commerce venture, proudly hosted on this Youtube Channel. With their own warehouse and dedicated fulfillment and customer service team, they carefully curate a selection of products that includes their signature blends of spices and sauces that reflect their love for the art of butchery and the outdoor or barbecue lifestyle. The third pillar is the media content that emerges from the brothers' daily routine of butchering, as well as their vibrant lifestyle that revolves around family, hunting & fishing in the great outdoors, or grilling and barbecuing.

Video Description

It's time to find out what are hot dogs made of! No, not the cheap ones, these are the real ones. Today, we're going to take venison trimmings and turn them into a traditional summertime favorite - hot dogs! https://bit.ly/4055z2n Visit our DIY Section to get EVERYTHING you need to process your own meat at home! !MEAT! https://meat-your-maker.pxf.io/15KYmm !MEAT! (Thanks to MEAT for sponsoring this video) By the end of this video, you're going to turn out a delicious, tasty hot dog at home, right in your own kitchen. We'll be using venison and pork fat in this video to make our hot dogs! You are free to use venison that's already been ground and frozen (thaw it first, obviously), you just may not know the fat content compared to using meat that's not been ground. We are using a 80% lean to 20% pork fat mix for our hot dogs. In our video today, we are using 24 lbs of venison. We are seasoning our hot dogs with our own Bearded Butcher Blend seasoning https://bit.ly/3o9BqS7 at a 6 oz/12 lb meat ratio. We also add 2 oz minced garlic and 2 oz hickory smoke per 12 lb meat. With 28mm cellulose casing, 8 hots dogs makes up 1 lb. 30:13 How to tie a hot dog 37:23 How to peel the casing off of a hot dog 40:48 Don't miss the archery challenge!! 46:09 - A prayer and some family time When making hot dogs, you don't want the ground meat to have any definition like sausage whatsoever. The ground meat should be very finely ground by the end of 4 or 5 passes through the grinder. Remember, the colder the meat is, the more efficiently it will pass through the grinder. Here is everything you will need: 🔪 https://bit.ly/3mGcSzH - Bearded Butcher cutlery 🧂 https://bit.ly/3o9BqS7 - Don't forget our famous Bearded Butcher Blend seasoning! 🧂 https://bit.ly/40o1pmo - Hickory Smoke Powder 🧂 https://bit.ly/3A1KBa1 Minced Garlic 🧂 https://amzn.to/3083LMB Hot Dog Casing that we recommend 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🔪 https://traeger.uym8.net/3KrxX Get your Traeger! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 https://www.facebook.com/BeardedButcherblend 🍖 https://www.instagram.com/thebeardedbutchers 🍖 https://twitter.com/_beardedbutcher Index: 5:21 - Start by seasoning the meat. 12 lb gets 6 oz of Bearded Butcher Blend seasoning. We mix the seasoning into the trimmings before we grind them so we end up with a much better blend. 7:59 - Scott show you how to take apart, assemble, clean, and lubricate the meat grinder. 10:00 - Time to grind up some venison! Start with a 10mm or 3/8 inch plate for a coarse grind. 12:17 - Grind #2 goes through a 4.5mm or 1 inch plate. Never remove the guards from your meat grinder! 14:06 - Grind #3. Replicating the outcome of a bowl chopper (finer meat texture) by running the venison through the grinder again. 16:23 - Grind #4. 16:31 - Grind #5. Change your gloves (lots of protein extraction by now, everything is stick and the proteins are binding together). At this point, dump in 1.25 lb ice for 12 lbs of meat. Dump it right into the ground meat. This will bring the temp down and help it through the final grind. 21:54 - Now it's time to get out the mixer! MEAT makes it super simple by allowing for a quick attachment of the grinder to the mixer that you just finished using. Just dump in your ground meat and 1/2 ounce pink cure (sodium nitrite for wild game) for every 12 lb meat. Use about 1/2 bottle of water as well. Change directions every minute, 8 minutes total - so about 4 minutes mixing in each direction. You are free to add more water if you notice that the meat is firming up. Lean meat like venison will usually absorb more water. 25:28 - No more power tools. Time to stuff the meat into the casings on the manual stuffer. 28:31 - How to twist hot dogs. Try to keep up! 😮 32:25 - Time to smoke the hot dogs on the Traeger 885. 165 degrees for 2 hours, then 1 hour at 185 degrees, then 1 more hour at 205 degrees. 4 hours total... Then a hot dog ice bath! Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: https://www.amazon.com/stores/page/CA3322DC-6132-403D-AE24-2AAE79CBE9F1 The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link above and make a purchase not on our website, we may receive a commission.

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