What are Hotdogs made of!?

Question

What are hotdogs made of !!!!

Answer 1

id' say when all the decent cuts of meat are used, whatever is left is left for making hot dogs. check out the ingredients.

Answer 2

You need to catch the PBS special which comes on here before the Fourth of July about Hot Dogs in the USA. They will take you on a tour of how hot dogs are serve AND in a factory.

I really loved watching that show and afterwards we ate hotdogs all week long. The factory spokesperson did mention that quality meat goes inside and spices too, all of which are ground finely.

Answer 3

Hot dogs, also called frankfurters, were first created in Frankfurt, Germany, in 1852. At its heart, a frankfurter is a sausage. Hot dogs are now made by hundreds of companies all across the globe, and each company has its own secret recipe. In general, however, hot dogs contain:

Meat
Meat fat
A "cereal filler" (bread crumbs, oatmeal or flour)
A little egg white
Spices (onion, garlic, salt, pepper, etc.)
Marshall Brain's mother has a recipe that contains 1.5 pounds of pork, 0.75 pounds of pork fat, 0.25 cups of bread crumbs, an egg white, a little water, salt, pepper, onion and garlic to taste. Note that this recipe leaves out the preservatives, coloring and sodium nitrate that you find in store-bought hot dogs. Many brands leave out the bread crumbs and say "no cereal fillers" on the label. Cereal fillers got a bad name because some manufacturers got greedy and started using more filler than meat.
These ingredients are blended together in a meat grinder or a food processor, and then they are stuffed into sausage casings. Most of the hot dogs you get in the store are stuffed into synthetic collagen casings, but if you are making them at home you can use natural casings (see the first link below).

Once the hot dogs are stuffed, you pre-cook them (you can boil them in water for 15 minutes) and then refrigerate or freeze them. All hot dogs bought at the store are pre-cooked. When you are ready to eat one, you cook it again by boiling, microwaving, frying or grilling it

Answer 4

Hot dogs are traditionally made from beef, pork, or a combination of those meats. Unlike many other sausages (which may be sold cooked or uncooked), hot dogs are always cooked before being offered commercially. Unless they have spoiled, hot dogs may be safely eaten without further cooking though they are usually warmed up before serving. Vegetarian sausages made from meat analogues can also be made into hot dogs.

Answer 5

"Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts" or "With Variety Meats" are made according to the specifications for cooked and/or smoked sausages except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement.

Beef Franks or Pork Franks are cooked and/or smoked sausage products made according to the specifications above, but with meat from a single species and do not include byproducts.

Turkey Franks or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
The definition of "meat" was amended in December 1994 to include any "meat" product that is produced by advanced meat/bone separation machinery. This meat is comparable in appearance, texture, and composition to meat trimmings and similar meat products derived by hand. This machinery separates meat from bone by scraping, shaving, or pressing the meat from the bone without breaking or grinding the bone. Product produced by advanced meat recovery (AMR) machinery can be labeled using terms associated with hand-deboned product (e.g., "pork trimmings" and "ground pork)

Answer 6

Google search: frankfurter ingredients

http://www.oznet.ksu.edu/meatscience/column/frank.htm

What is in a Frankfurter?

Elizabeth Boyle, Ph.D.
Department of Animal Sciences and Industry
Kansas State University
October 1993

Frankfurters are on your shopping list. With the assortment of frankfurter products currently available at most grocery stores, how do you determine which kind to select for your household? Some of these choices include frankfurters made from beef, pork, chicken or turkey, and they may be 97% fat-free or low sodium products.

The "traditional" frankfurter, also known as a hot dog, is a pre-cooked, finely chopped sausage. It may contain up to 30 percent fat which is the maximum amount allowed by government regulations. Fat provides a frankfurter with flavor, texture and juiciness. If the fat content is reduced from 30 percent to 3 percent to make a low-fat product, other ingredients must be added to provide the characteristic flavor and juiciness associated with a frankfurter. This is often done by adding water and extra seasonings to a formulation. To hold the added water in the frankfurter, ingredients such as hydrolyzed vegetable or milk protein may be used. Otherwise, water would seep out of the frankfurter and leave fluid in the frankfurter package.

If a frankfurter is labeled as a "beef frankfurter," beef skeletal meat and beef fat must be used as the meat source to make this product. Combinations of beef, pork, chicken and turkey are commonly used to manufacture frankfurters. A product labeled "beef and turkey frankfurter" indicates that over one-half of the meat used to make this product was beef, and at least 15 percent of the meat was turkey. These guidelines allow processors some flexibility in the amount of beef and turkey used to make this combination.

If "turkey frankfurter-beef added" or "turkey frankfurter-with beef" is on the label, over one-half of the meat used to make this product was turkey, and 20 percent or less was beef. If more than 20 percent beef was used in this combination, the label would state "turkey and beef frankfurter" or "frankfurter made from turkey and beef."

One common misconception is that all frankfurters contain meat by-products. Only frankfurters labeled with the phrase "with by-products" or "with variety meats" may contain meat by-products.

New government labeling regulations were released in January 1993 that specify definitions for terms such as low-fat and low-sodium. These regulations become effective in July 1994 for meat products. In general, low-fat frankfurters will not be allowed to contain more than 3 g fat per serving, while low-sodium frankfurters will be limited to a maximum of 140 mg sodium per serving.

Answer 7

Snips and snails and puppy dog tails.
Or beaks and feet with rodent droppings and insect parts added for texture.

Answer 8

offal.

"lips and assholes" as someone once said. All the bits and pieces they dont use elsewhere (including bone and cartlidge).

Answer 9

you really don't want to know...all sorts of leftover meat/processed meat. Yuck!

Answer 10

chicken
beef
turkey
pork
meat * chicken, beef & pork