In a daring culinary experiment, various types of meat from beef and chicken to unconventional choices like camel and python were transformed into hot dogs. This unusual venture sought to answer the playful question: ‘Will it Dog?’
The experimental journey begins with beef, the staple of traditional hot dog production. The creators started with a chuck roast, chosen for its rich flavor and balanced meat-to-fat ratio. Alongside, a premium version using Wagyu A5 steak was crafted. The latter, over 50% fat, presented an unknown variable in the hot dog transformation process. Grinding the meats to the perfect consistency was crucial and time-intensive, particularly for the Wagyu, which resembled butter more than meat post-grinding. Seasoning played a critical role, with classic ingredients like onion, garlic, and coriander used for the chuck roast, while the Wagyu adopted a more orange hue. Both meats underwent curing, crucial for achieving the desired taste and texture.
Once stuffed into casings, the hot dogs were cured overnight before being gently cooked using a sous vide technique, followed by an ice bath to halt the cooking. The taste test revealed that while the chuck roast hot dog maintained a juicy profile reminiscent of classic hot dogs, the Wagyu A5 hot dog suffered from fat loss during cooking, resulting in a less satisfying texture and flavor. Despite its exquisite origin, Wagyu A5 was deemed a poor fit for hot dog creation.
The experiment took a bold turn with the inclusion of chicken, seasoned to invoke the flavors of buffalo wings. This creation surprised as a successful hot dog variant, offering a juicy texture and the unmistakable taste of buffalo chicken enhanced with blue cheese powder for depth.
Moving further afield, venison was paired with herbs like rosemary to create a hot dog that captured the wild, gamey essence of venison, complemented by a raspberry mustard glaze. This variant was celebrated for its unique flavor profile.
The venture into seafood with salmon aimed to replicate the success of salmon burgers. Ground delicate salmon meat was mixed with fresh wasabi, providing a subtle heat. However, its transformation into hot dog form left the creators uncertain as its flavor resembled more traditional poultry sausages rather than distinctive salmon.
Lobster, a luxury ingredient, was also transformed into a hot dog, but the results were mixed. While offering a zesty flavor thanks to lime zest, the texture proved divisive, leaving some tasters less than impressed.
Camel, an exotic choice, was unexpectedly dry and intensely gamey, even after dry aging and seasoning. The hot dog form seemed only to intensify its barn-like flavor, ultimately deemed an unsuccessful iteration.
Lastly, python was included, highlighting its mild flavor profile that easily adopted the Cajun seasonings applied. This led to a surprisingly decent hot dog experience, with some appreciating its novelty value in a hypothetical baseball game setting.
This exploration into unconventional hot dog varieties provided intriguing insights into how different meats adapt to this classic form. While some attempts proved successful, offering surprising flavors and textures, others reaffirmed the traditional meats that best fit the hot dog characterization. This culinary journey pushed the boundaries of creativity, uncovering which meats truly ‘Dog’.
Source: Youtube
