Are hotdogs meat? n/t

[LuckyCharms]

[Major Nikon]

1. As much as lips and assholes are meat

[LuckyCharms]

2. Thank you. I FINALLY got a straight answer in here.

[jmowreader]

3. They wouldn't ever put assholes in hot dogs

Fried cow asshole is a popular dish in Korea, and sellls for a high price.

[LuckyCharms]

4. I prefer them scrambled.

With melted cheese and red peppers.

[jmowreader]

6. Do you add eggs?

[LuckyCharms]

7. Well, I put one in the hole halfway, shell and all...

to enhance the appearance on the serving plate.

[Major Nikon]

9. If you want lips and assholes you have to go with pork

[keithbvadu2]

10. "lips and assholes" - credit to Cartman on South Park

[brush]

5. Partly is about the best one can say. Unfortunately some are very tasty.

So I've been told.

[MFM008]

8. As are beaks and feet

And farts.

[bdtrppr6]

11. yes

[Midnight Writer]

12. They also contain pig and bull nipples.

[mucifer]

13. Dead animals so yes.

[Fla Dem]

14. How Hot Dogs Are Made and What's Actually Inside

GIZMODO
Melissa -
7/04/14 11:00am

After the steaks, chops, breasts, ribs, thighs, hams, tenderloins and briskets are removed, there's a fair amount of gristle, fat and offal remaining on a butchered animal, and early on, people realized this could be put to good use. One of these products is the hot dog, a classic of pre-cooked, processed meat.


Trimmings
The National Hot Dog & Sausage Council (NHDSC) notes that hot dogs, whether regular, turkey, pork or beef, begin with "trimmings." A purposely-vague word, trimmings come in lots of shapes and sizes.

According to the Food and Agriculture Organization of the United Nations (FAO): "The raw meat materials used for precooked-cooked products are lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products."

Yum!

Pre-cooking
Because of the butchering process, the leftovers used in products like hot dogs often have a fair amount of bacteria, and so pre-cooking helps eliminate that. In addition, pre-cooking has the added benefit of helping to separate the remaining muscle meat, fat and connective tissues from the head and feet bones. Cooking also makes the trimmings more manageable.

Because of the different sizes and types of carcasses, there are different pre-cooking times for different animals (and different parts), although it typically occurs within the range of 150 to 190 degrees Fahrenheit.

Hot Dog Production
Like many other products, such as bologna and liver sausage, hot dogs and frankfurters are created by "meat emulsion," although as the FAO notes, "meat batter" might be a more accurate term.

Higher quality products are made from top quality meats and no chemicals. Examples include kosher, all beef hot dogs that have no by-products, fillers or artificial colors or flavors.

Less expensive types of hot dogs will have chemicals, fats and water binding agents added, and for many of these, the production process is simple:

First pork and/or beef trimmings are ground up in a machine and then extruded through a metal sieve-like device so they resemble ground hamburger meat. At this point, ground chicken trimmings (if any) are added, and together, the mixture is blended (emulsified) until it looks like the aforementioned meat batter.

Now salt, ground spices and food starches (if you made this at home, you might use bread crumbs, flour or oatmeal) are added, along with some water and corn syrup or another sweetener. Toward the end of the process, more water is added, to get the batter to the proper consistency (no one wants a dry wiener).

The batter is "pureed again [and] the excess air is vacuumed out." Next the emulsified meat is pumped into casings (usually cellulose but sometimes natural), and the strings of dogs are hung on racks and fully cooked in a smoke house. Sometimes hardwood smoke is added. Later, the dogs are showered in cold, salted water, and then, if cellulose casings were used, put through a peeler to remove the casings (natural casings are left on).

Remember, "natural casings" means the intestine of an animal that have been thoroughly cleaned and processed.

Finally, finished dogs are inspected by hand, and only "flawless" tubed meat is routed to yet another machine where the dogs are grouped for packing.

https://gizmodo.com/how-hot-dogs-are-made-and-whats-actually-inside-1599811171

[Major Nikon]

20. It's all in the marketing

[malthaussen]

15. How hot are the dogs?

Rare dog is rather chewy.

-- Mal

[mahatmakanejeeves]

16. My grandmother used to favor scrapple.

Last edited Thu Jul 19, 2018, 12:38 PM - Edit history (1)

I don't mean all the time, but every now and then. Mmm-mmm, is it delicious. I think it contains the stuff that's not good enough for sausage.

She didn't make it. She ate the store-bought kind. Rapa brand scrapple is the kind I see around here. It comes from Baltimore.

{edited: Bridgeville, Delaware. See post #18.}

[Major Nikon]

17. I can't imagine any type of fat or protein that isn't good enough for sausage

Traditionally sausage was a method of using all the left over parts you couldn't use for anything else.

[mahatmakanejeeves]

18. Then you've never seen scrapple.

Scrapple

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.

Composition

Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.

Due to its composition, it is often jokingly described as being made from "everything but the oink".

If you don't think about what's in it, it's delicious.

This the brand of scrapple that I have eaten:

RAPA Scrapple

Welcome scrapple enthusiasts, dabblers and newbies!

At RAPA, we’ve been making high-quality, authentic scrapple since 1926. A lot has changed since the 20s, but our recipe hasn’t. We’re still using our classic spice blend and ingredients for unbeatable texture and flavor. We’ve even added new flavors to the mix that we know you’ll love.

[Major Nikon]

19. I've seen it and eaten it

However scrapple is seen more in the North. You don't see it much in the South because those same types of scraps were used for other things like sausage. Boudin, which is a staple in some areas of the South, is essentially scrapple by another name yet it's often referred to as sausage. Liver-mush can be found in certain areas of the South where you have German immigrant populations and it's also basically scrapple by another name. Pretty much all cultures have some way to make use of everything from hoof to horn. Meat is and always has been relatively expensive and it isn't (and shouldn't be) just thrown out because some parts aren't as readily palatable than others. Personally I'm not a big fan of scrapple, but I like the idea of scrapple which is essentially turning cheaper cuts into something some people eat simply because they like the way it tastes.

[Flaleftist]

21. Technically

[Grammy23]

22. If you want a really, really good hot dog

Consider the Japadog. They are available in Vancouver, BC and limited markets in the US. I think they were opening in Los Angeles?? (Not sure about that.) Seems like it was somewhere in CA. They sell them mostly from portable carts in Vancouver. Oh, yum! Many flavors, too.