Active Time: 45 Minutes
Total Time: 2 Hours 30 Minutes
In a blender pour the water and Methylcellulose HV. Blend until it begins to thicken and slowly emulsify the coconut fat into the methyl cellulose mixture.
There are a number of ways to prepare the marbling fat:
Option 1: Place the marbling fat into a shallow metal pan. Place the fat in the refrigerator and cool this until it is firm. Once the mixture has set, use a fork to scrape the fat into little pea sized and smaller pieces
Option 2: Place the marbling fat into a silicone mold. Place the fat in the refrigerator and cool it until it is firm. Once the mixture has set, use gloves to remove the marbling fat and grate the marbling fat over the large holes on a cheese grater.
Option 3: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Use a chef’s knife to roughly chop the fat into pea sized pieces.
Option 4: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Break the sheet of fat up by hand and place it in a high powered blender and pulse until broken up into pea sized bits. This blender will need to be akin to a vitamix or other.
Chef’s Note: If you are making the marbling fat with a coconut oil that is a different brand from the Druids Grove Purified Coconut Oil, you may have a harder time breaking up the fat emulsion due to different coconut oils having different properties.
Important: This creates more than the amount required for one recipe of hot dogs, measure the appropriate amount for one recipe and freeze the rest for future use.
To pre-hydrate the burger binder, in a blender add the 300g of water and begin to blend on medium speed until it creates a vortex. Slowly sprinkle in the 9g plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.
Place the Faba bean protein, Beet powder, lactic acid, salt, ground marjoram, nutritional yeast flakes, white pepper, Mace, MSG, and ground mustard in a stand mixer with a paddle attachment and dry mix until combined.
Add the pre hydrated burger binder and liquid smoke. Whip until it is combined and no lumps are present. The mixture should be pink at this point.
Add the room temperature marbling fat and mix until just combined. Do not over mix this or it will break the emulsion.
Roll out a three foot long double layer of plastic wrap and press out any air bubbles to make it as flat as possible.
Fill a piping bag with the hot dog mixture.
Pipe a 1 inch thick line of hot dog down the length of the plastic wrap about 3 inches from the bottom of the plastic. Also be sure to leave about 4 inches of plastic wrap at both ends of the plastic wrap. The hot dogs will look too thick but they will shrink during the cooking process.
Roll the bottom of the plastic wrap over the top of the piped hot dog and use a bowl scraper to press the hot dog into a uniform cylinder shape. Locate any large air bubbles and pop them with a toothpick. Press the hot dog with the bench scraper once again to remove the air bubbles.
Roll the hot dog in the remaining plastic wrap. Twist the ends of the plastic wrap and tie them off with butcher’s twine.These knots need to be very tight and double knotted. This should look like a 2 foot long hot dog.
Cut 4 pieces of butchers twine each 7 inches in length. Measure out the hot dog links so that they will be equal in size
Tie off each link. This will feel like the plastic wrap is about to burst. This is a good thing.
Place the links in the refrigerator and bring a large pot of water to a boil as they chill.
Preheat an oven to 225°F.
Simmer the links for 5-6 minutes to firm them up.
Remove the links from the water and place them on a sheet pan. Let them cool for 5 minutes until the ends can be snipped and the hot dogs will slide out. There will be some liquid that has released from the hot dog. This is a good thing.
Place all the finished hot dogs on a sheet pan lined with a rack. Place them in the oven and allow them to dry for 10 minutes.
Remove the hot dogs from the oven and cook immediately or store in the refrigerator.
If you would like to add a skin to the outside of the hot dogs follow the steps on our Plant-Based Sausage recipe found here.