Living 500 miles from my home town, I try and plan one long weekend home during the summer to spend some quality time with my dad. Ever since I was young, he has been a major contributor to the family cooking, employing varying degrees of adventure. When I was five or six, I remember him bringing home the strangest fruit he could find at our small-town grocery store: a star fruit, pomegranate or mango. I recall the first time he brought home the latter – it was unripe, but never having before seen a mango, we didn’t know what to expect and its astringent taste dried out our mouths. Now, decades later, my childhood home finally has cable (we lived too far out in the country when I was growing up) and one of my dad’s go-to channels is the Food Network. A physics major in college and a builder by trade, he particularly loves Alton Brown and his scientific explanations and home-built cooking devices.
So nowadays when my dad and I catch up on the phone a few times a week, we often talk food. He was so impressed by my latest charcuterie exploits that I sent him homemade duck proscuitto and a copy of Michael Ruhlman’s Charcuterie for Father’s Day. We have since been making plans to build a homemade smoker out of an old mini-fridge.
And then: the emulsion challenge.
The timing was right – I would bring my grinder home and my dad offered to set up a work table in the garage. The local grocery store has expanded since the days that mangoes were considered exotic, and now I figured I could buy almost any ingredient I might need once there. We decided on late morning, on the 4th of July. And what would be more patriotic than homemade hot dogs? Our plans were made.
While my dad’s had made sausage with my grandparents countless times, it had been a few decades, so I took charge of seasoning (garlic, salt, pepper, paprika, mustard) and chopping the beef stew meat for the first trip through the grinder, along with just a bit of pork fat (fat back).
We ground the meat first through a large die and then again through a smaller die, keeping it as cool as possible in a metal bowl atop ice. Ruhlman and others cite temperature as being a main element in keeping the texture firm and not mealy, so we started with nearly frozen meat and a chilled grinder as well.
I’ll note here that I also skipped the step that called for curing the meat with pink salt overnight. In speaking with the same butcher, a man who owned both a butcher shop and a gun shop side by side in a neighboring town so small it doesn’t even have a stop light, who also refused to sell me pink salt until he quizzed me on my curing experience, he noted that if I was planning to eat the hot dogs in the next few days and didn’t mind a brown versus pink color, then I could skip that step. Again, its about knowing how the ingredients work together. I was learning… In fact, for one of the first times in my memory, my dad – a man who could fix or build anything – was learning alongside me.
Next we cleaned the grinder and put that and the meat back into the freezer while we re-grouped. I must admit, I was a bit worried about the next step. I had asked the butcher from whom I bought the beef and casings if he had any tips, and his response was, “Keep it cold and don’t break the emulsion.” The long directions, according to Ruhlman, included adding liquid, and mixing the meat until it reaches specific temperature points; however the emulsifying step under the hot dog recipe only noted a quick two minute spin in a food processor, with no added liquids. I read the recipe aloud to my dad (neither of us were much on following directions when cooking, preferring to wing it based upon experience and instinct) and we debated what to do. For the first time the two of us – both a bit stubborn – feeling equally comfortable with the same task. Then I realized: we’re cooking. And we’re using ingredients with which we are familiar. While we may never have ground meat into a sticky paste to stuff in a clean pig intestine (I couldn’t find sheep casings), we understood the concept. We decided just to go for it.
So we put the very cold, almost frozen ground meat into the food processor and let it run for two minutes as the recipe indicated. And we both agreed that it just didn’t look paste-y enough. I suggested adding a few ice cubes and a minute later my dad added a tablespoon of red wine vinegar and then a touch of water. Finally, we agreed that it was starting to look like an emulsion. How did we know? I’m not sure; we just trusted our collective instincts.
Finally we could stuff the hot dogs. Admittedly, in the larger pig casings and without the tell tale pink tinge, they did look a lot like sausage. Which I guess a hot dog technically is.
Maybe an hour later, with a pint of my dad’s homemade beer in hand, we threw these on the grill. The texture was right – smooth, with a bite from the casing. But the flavor was garlic-y and mustard-y with just a touch of smoky spice. Either the best hot dog I have ever had – or just a flavorful smooth sausage. But in the end, did it really matter what it was called? I just called it a good afternoon cooking with my dad.