Frankfurters, despite their popularity, are far from natural foods. They’re heavily processed products stripped of much of their original nutritional value. Modern factories manufacture them at remarkable speeds, producing hundreds of thousands of hot dogs every hour. This efficiency, however, comes with a cost: the ingredients and methods used are a far cry from what most people would consider wholesome or straightforward.
The meats that go into hot dogs are typically mixtures of pork, beef, and chicken. Instead of using prime cuts, producers rely on leftovers from other meat-processing operations. These remnants include scraps from steaks and pork chops as well as slaughter byproducts such as skin, heads, feet, fat trimmings, and other tissues labeled as “edible.” Once combined, the ingredients are ground into a uniform paste that becomes the base of the final product.
To this paste, manufacturers add a cocktail of flavor enhancers and chemical agents. Large amounts of salt, corn syrup, MSG, nitrates, and other additives are standard components. Regional preferences may influence the flavor profiles, but many flavorings remain undisclosed because U.S. regulations do not require companies to list them specifically. Among these additives is carmine, a red dye made from beetles processed in ammonia or sodium carbonate.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
