Part 3/7:
At the heart of the hot dog is the sausage, and the team dives into the intricate process of making it from scratch. Jefinho leads the way, stressing the importance of selecting the right cuts of pork and handling them in a chilled environment to ensure freshness and accuracy in flavor.
He expertly describes the grinding process while maintaining a focus on temperature control, explaining that the sausage mix must be kept below 14 degrees Celsius to avoid separation during cooking. The audience is given a thorough walkthrough of the sausage-making process, emphasizing the intricate balance of ingredients such as spices, pork fat, and even some ice for emulsification.