{"id":8134,"date":"2012-10-24T10:53:34","date_gmt":"2012-10-24T17:53:34","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=8134"},"modified":"2012-10-24T10:53:34","modified_gmt":"2012-10-24T17:53:34","slug":"regional-profile-sabrett-hot-dogs-york-part-4","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=8134","title":{"rendered":"Regional Profile – Sabrett Hot Dogs, New York, Part 4"},"content":{"rendered":"

The All Beef, Natural Casing Hot Dog<\/span><\/strong><\/p>\n

Everybody has their own preferences in hot dogs, and there’s a hot dog to suit every preference – whether you like all beef franks, or beef\/pork, chicken, turkey, skinless or in a natural casing.<\/p>\n

They are all out there.<\/p>\n

My personal preference? \u00a0All beef, natural casing.<\/p>\n

The history of the hot dog? \u00a0It’s been hashed and rehashed on every internet food site in existence it seems. \u00a0In one sentence? \u00a0Frankfurt – Vienna (Wien) – Coney Island – Chicago World’s Fair – St. Louis Exhibition – etc. \u00a0You want the dirty details? \u00a0Wikipedia covers it<\/a> in depth.<\/p>\n

The hot dog gets a bad rap, \u00a0when it comes to ‘what’s in a hot dog.’ \u00a0Buy from a premium company like Sabrett, you’re going to get quality beef or pork trimmings, fat, and seasonings, in a natural casing (small intestines of sheep), or “skinless”, in which a the meat is placed into a cellulose “form,” cooked, and the form peeled off before packaging.<\/p>\n

There are a lot of videos on YouTube which explain the process. \u00a0This one demonstrates how skinless dogs are made:<\/p>\n