Re: Boars Head, Applegate and other lunchmeats

[Guest guest]

Sheril,

Would you mind sharing how to make scd hot dogs? I think my 3 yr. old would

enjoy having that when we're at some event where all of the other kids are

eating hot dogs. Thanks.

Meleah

Boars Head, Applegate and other lunchmeats

> Over the years, I've learned the importance of educating myself about food

> manufacturers and food additives. While I was learning and living with

> the Feingold Program I got to the point of being extremely picky and

> discriminating about what I would buy, which strictly limited us to a very

> small number of options for pre-cooked lunchmeat. Now that I have gone

> SCD, I think I need to take it to the point of just preparing it for

> myself every time and not even buy the one deli roast beef that a local

> Italian butcher roasts himself and claims has nothing added but salt and

> pepper. He may be correct but then again if he isn't as clear on

> understanding the importance of avoiding additives and the commonplace and

> thoroughly rampant problems with hidden ingredients not only in the food

> in the grocery but also in the wholesale level ingredients that food

> manufacturer's buy from each other he may be thinking he's telling me the

> truth and just not looking into his suppliers

> carefully enough or he may think that it is just a good as the truth to

> make that claim while not disclosing some marinade as if I only asked

> about spices (I did specifically talk to him twice about MSG as well as

> BHA, BHT, and TBHQ. Now that I can't trust a basic meat section of the

> grocery to have just meat without stuff injected and I can't trust just a

> basic product section of a grocery to not have added food dye to some of

> the produce, well...

>

> I think the key for us now is to just get our minds wrapped around the

> idea of what " from scratch " should really mean to us. I understand that

> many people may have to take it in incremental steps to get all the way

> there. But I would encourage everyone to make a plan to make more and

> more food for themselves and buy as little as possible from manufacturers

> of prepared foods. Last weekend we made a big batch of homemade hotdogs

> for the first time. The week before that I bought several whole eye of

> round and several whole pork loins for my freezer. Now I'll just roast

> one occasionally and thinly slice the meat. Roasting takes oven time, but

> aside from that it is easy and work free. Next weekend we'll will do

> another project. That in addition to the day to day cooking that I do

> should be moving me right along towards being able to avoid any

> infractions and really live SCD.

>

> Sheril

>

> __________________________________________________

>

[Guest guest]

No, problem. This recipe is thanks to Marilyn, who posted it here shortly

before you joined, I think. When we made it we ground our own rather than

buying ground meat. And my husband had the idea of grinding it three times for a

" hotdog texture " from a sausage making book that he has. Next time we'll only

grind once or maybe twice. Also we'll know to either choose a different cut of

meat from what I used this time or maybe add some more fat, as my whole eye of

round was probably overly trimmed by the butcher. The hotdogs are very tasty and

my daughters are loving them, but they also turned out kind of strangely dry.

I'm sure Marilyn got better results with her ground round and I'm sure next time

ours will be even better. So here is what I saved of what Marilyn wrote:

Note: the recipe as given smells like " real " hot dogs. And, as a matter of

fact, the first time I prepared these, I commented to my husband that now

that I had a successful hot dog recipe, he could have his beloved hot dogs

again. He looked at the bag of hot dogs I was about to freeze, and said,

" If you think I'm going to eat store-bought hot dogs while you're sitting

there eating good, homemade SCD hot dogs, guess again! " This is also the

man who, when taking a trip, asked me to pack a cold bag of SCD food for

him (he was only going to be gone about 36 hours) because SCD food tasted

so much better than anything he could get out. And, I should note: my

husband is NOT on SCD for himself -- he went on it to make the cooking

easier for me.

Large collagen casing is available from any sausage supply shop, or, on the

net, from www.leeners.com. I use the collagen casing because it's easier

than real casings, no soaking and all the rest. Or you can just roll hot

dogs and bake them in foil.

HOT DOGS

3-4 feet large collagen casing

2 1/2 pounds ground round

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground mustard seed or 1 teaspoon CREOLE MUSTARD

1/4 teaspoon ground nutmeg

1/4 teaspoon dried marjoram

2 tablespoons ONION POWDER -or- 1/4 cup finely minced fresh yellow onion

1/4 teaspoon GARLIC POWDER -or- 1-2 fingers garlic, pressed

2 teaspoons honey

1 teaspoon salt

1 teaspoon white pepper

1 egg

Whirl dry spices in a blender to fully combine (or mix well with a whisk in

a bowl), then add to the meat. If onion and garlic are not dry, add them.

Mix well. When you think you have it mixed, keep mixing.

Add the egg or pureed vegetable. Mix well again.

Stuff mixture into the casings according to the directions for your

stuffer. (I use an inexpensive jerky shooter for this.) Prick air pockets

and twist off in 6-8 inch links. If separate sausages are desired, tie off

each link with a piece of string, then cut between the two links.

Otherwise, do not cut apart.

If you do not have a stuffer, form hot dog sized pieces of mixture and wrap

well in foil for baking. If hot dogs are in cases, boil in gently simmering

water for about 20 minutes. Otherwise, bake at 215 F for about 45 minutes.

Serve. Or, allow to cool, and then freeze for later reheating.

Variations:

* Use half beef and half pork

* Substitute mace for nutmeg

* Use ground turkey or chicken

* Egg and Milk/Yogurt substitutions: Several recipes call for 1 egg white

and 1/4 cup SCD illegal milk. I use a whole egg. You could also use the egg

yolk, 2 tablespoons water, and 2 tablespoons yogurt cheese or Dry Curd

Cottage Cheese. For an egg-free version, substitute 1/4 - 1/3 cup peeled,

cooked, puréed vegetable, such as zucchini (courgettes). For a dairy-free

version, simply omit the yogurt cheese. I like the taste it adds, but I did

find it wasn't essential to having a good hot dog.

Note: Commercial onion and garlic powder is illegal because it is likely to

contain anti-caking agents. I make my own with a dehydrator.

Adapted from *Home Sausage Making*, by Mahnke Peery and G.

Reavis.

-- Marilyn (New Orleans, Louisiana, USA)

Recipe from *Louisiana SCD Lagniappe* (forthcoming)

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