Hawaii dog

Ok- Just got 10LBS. of pork butt ground from butcher. I made 3 different batches of hot dog mix out of the 10Lbs. to sit in fridge and meld flavors for 48 hrs or so. The first one I left "STOCK." Second one I added one can of tomato paste. The third gets CRAZY! 1/4 cup Sunny D(original),7 dashes original Tabasco, 1/2 tsp. sesame seed oil, 1/3 cup shredded coconut, 1 1/2 Tbs. white granular sugar, 1 1/2 tsp. soy sauce. Instead of white pepper on this one, I added 1 Tsp. ground ginger. We'll see how the last one turns out. Kutas wrote to try the tomato paste thing, so it should be good. I might call the last one the polynesian dog if it turns out good. I will emulsify later and case. I'll post some pictures also. I left the paprika in so they'll look like Nathans' I think. Jamey

Thanks Jamey.

My gang really likes hot dogs.

Definitely waiting for your results.

I don't know about this, it sounds absolutely wild. I hope it works for ya.

Well. DO NOT get the 3LBS. cast iron stuffer! All of the meat mixture blows bye the ram when you use the small tube. I would have melted it down with the Oxy/acetaline torch but people are expecting hot dogs! SO...I only did the stock and half of the tomato paste. So until the 5LBS. stainless gear driven unit arrives, NO MORE HOTDOGS! jamey

OH...Sorry. If you are going to make hot dogs, BE SURE to try adding tomato paste! They are the best! Much preferred over stock dogs. I will fry up some of the polynesian dog mixture for breakfast tomarrow and let you know how it turns out! Jamey

I understand the meat past the plate thing, I had that problem also as my stuffer was handed down to me through many years of family.

Go to Lowes or or even wally world and find a piece of 1/8" or so nylon or plastic maybe even a thin nylon cutting board, and cut it just slightly smaller than the inside diameter of you stuffer, and put a 3/4 to 1 " hole in the middle so you can pull it out once you bottom it.

This works great, if you use a stuffer a lot look into a better one, I bought the smaller one from cabela's and love it, it doesn't even need to be bolted down to use and I have done beef sticks many times with it just sitting on the table.

Thanks. I like that idea. I found the 5lb. S/S model for $135.00. I am going to get that one. Also, Even though I emulsified the meat later, I don't think I am going to let the meat sit mixed again. I think that was a big problem also. Kutas wrote about doing tht but I figured it wouldn't matter if I was going to emulsify later. I will try a batch later and give some feed back. Jamey

I made the mistake of leaving the meat sit for a while before i tried to stuff also once, never do that again, it really stiffens up from the cure and salt as it absorbs the moisture added.

MUST make polynesian dog again! Soy sauce and Sunny D. Made great breakfast patties. I fried it up. Sorry took so long. Jamey