Thursday, June 30, 2011

Hot Dog Preparation

De-boning beef short ribs
I bought my short ribs from my favorite, local USDA butcher.  They use their own farm-raised cattle so no hormones or antibiotics.  Indeed, their place is very pastoral in the summer with the cattle grazing and lazing through the summer days in the meadow in front of their business.  I'm very proud that I saved myself $3/pound by buying the bone-in short ribs instead of the de-boned ribs.  Also, I needed the butchery practice.  I love practicing butchery which I have learned only from books and youtube.com.  It does intrigue me and although I'm not professional, I think I do an okay job.  I'd love to be an apprentice to a professional but between teaching and everything else, I don't think that will be happening any time soon....  Unfortunately, my knife sharpening skills are really atrocious, so much so that I need to use a knife sharpener.   But I do know what sharp is and I cannot work without sharp.  Maybe if I butchered more often....  Anyway, it was really easy taking the bone out.


So, I put the meat through the small grind and added my water and salts just like Ruhlman and Polcyn told me to do.  Now it's in the refrigerator, busy "...develop[ing] the myosin protein that helps give the hot dog a good bind and a good bite."  Go myosin, go!  Tomorrow or Saturday, I'll add the rest of the ingredients and make hot dogs!  It should be interesting....

I hadn't intended to make Ruhlman and Polcyn's hot dogs, but given the scant directions for making a good Sw√§bische Rote Wurst, I decided to learn from the Charcutepalooza heroes before embarking on more ambitious endeavors.  I cannot wait!

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