Whether we prefer to eat unhealthy sometimes or consist our diets of it - but we know that their consumption isn't healthy in a long run. But what if I tell you that excessive carbs and fats aren't the only things to fear from these street treats. There is some crude reality which can make your appetite for hot dogs go cold, and probably you won't even eat it again.
Ever wondered about how they are actually made? Check it out here and decide, when you plan on eating hot dogs again if you want to eat them or not.
No, not this one.
Although, it is a good Halloween costume for a dog. But rest assured, the hot dogs aren't really made from dogs.
Mouth watering, isn't it?
Hot dogs seem to be one of the tastiest food items. But do you know how are they made?
A must-have breakfast dish for Americans.
Juicy, meaty sausages perfectly grilled and placed between buns topped with mustard sauce and ketchup - this tasty treat holds a secret behind it's making.
They are mainly made up of the meat from pork, beef and chicken.
Making of a sausage basically comprises of 'trimmings' that are slice-away pieces and left-overs from the steaks, pork and chicken. But did you know? Apart from the meat, the recipe also includes body organs like hearts, kidneys, head meat and livers.
And here's how the process starts:
First of all, the trimmings and slices (generally consisting of red meat) are accumulated.
Making the pulp.
The trimmings are then raked in to be chopped up for further process. The pieces are pushed together through a metal grate, reducing and compressing the pile of meat.
This is how it is processed.
This grated meat is then blended to form a gooey mass that is sent to be seasoned. Although it might look disgusting, this is not what's a health hazard.
So much of meat and that too in this way, YUCK!
The blend is sent for spice addition. The voice-over from the video tells that the spices vary according to where the sausages will be consumed. The video is linked at the end of the article.
Adding liquids to make it smoother.
While the blend and spices mix well, water is added along with corn syrup - to make it smoother, sweeter and more consistent.
This makes the meat juicy.
While the blend and spices mix well, water is added along with corn syrup - to make it smoother, sweeter and more consistent. But it's not really the consumption of left-over meat and a ridiculous amount of corn syrup that you need to fear.
Finally, it comes out like this.
The meat batter is then pureed in an emulsion form as it further goes ahead to be seasoned. This is where the real threat begins.
Processing and seasoning.
Processes include salting, curing, fermenting, and smoking. The batter is pushed through the processors that squeeze it down into cylindrical sausages, that are, alongside, packaged in cellulose coats. These are then sent for washing and smoking for flavouring as they are baked.
The final product.
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