Latest / The MeatEater Podcast / Ep. 858: The Science and Magic of Hot Dogs

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Ep. 858: The Science and Magic of Hot Dogs · The MeatEater Podcast

• 0:08
  Speaker 1: If this is the me Eater podcast coming at you shirtless.
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  Speaker 1: That's f I R S T L I T E
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  Speaker 1: dot com.
• 0:43
  Speaker 2: All right, everybody, we're if you ever wanted to know
• 0:46
  Speaker 2: everything you'd ever wanted to know about hot dogs and sausages,
• 0:48
  Speaker 2: not your chance, joined today by your mechanical engineer. Mechanical engineer,
• 0:53
  Speaker 2: mechanical engineer and hot dog expert. John Carter from Alabama
• 1:00
  Speaker 2: came on the show because we were talking Randall. It
• 1:03
  Speaker 2: is a big explain how the.
• 1:04
  Speaker 1: Whole thing happened. Rand This is your this is your deal.
• 1:06
  Speaker 3: Well, we were talking about uh making hot dogs with
• 1:10
  Speaker 3: Jesse Griffiths and I received an email.
• 1:15
  Speaker 4: Roman passed it along.
• 1:16
  Speaker 3: There was an email sent to the podcast the mediator
• 1:19
  Speaker 3: at the medater whatever dot com, and it's it was
• 1:23
  Speaker 3: rather bold in its tone. He said, I don't know
• 1:27
  Speaker 3: what sort of quack hack you've got lined up here.
• 1:32
  Speaker 3: We hadn't mentioned Jesse by name, so it was not
• 1:34
  Speaker 3: a personal side against Jesse, but I said, we're working
• 1:36
  Speaker 3: with someone. He said, I know all about hot dogs,
• 1:41
  Speaker 3: the science of hot dogs. Uh, And he said I
• 1:45
  Speaker 3: could guarantee you that I can give you. It caught
• 1:48
  Speaker 3: my I'm glad that you worded it that way because
• 1:50
  Speaker 3: it caught my attention. And I called you up and
• 1:52
  Speaker 3: I talked to you for thirty or forty minutes about
• 1:55
  Speaker 3: hot dogs. You cleared up some misconceptions that I had
• 1:58
  Speaker 3: in my own mind about a subjec near and dear
• 2:00
  Speaker 3: to my heart. And I said to Steve, this should
• 2:04
  Speaker 3: just be a podcast, because I think I came into
• 2:07
  Speaker 3: you with maybe the two things that really had my
• 2:09
  Speaker 3: head spinning about caseless technology.
• 2:13
  Speaker 4: And I learned about lunch meat on that call.
• 2:15
  Speaker 3: And I sort of paced around my house for a
• 2:18
  Speaker 3: few few minutes afterwards, just thinking how little I knew
• 2:22
  Speaker 3: about something you thought you knew I thought I knew
• 2:24
  Speaker 3: all about. And so here we find ourselves.
• 2:27
  Speaker 2: Yeah, because initially what was going on is I was
• 2:30
  Speaker 2: talking about wanting to make a video about making roller dogs, right,
• 2:36
  Speaker 2: meaning making hot dogs and in our world, in the
• 2:42
  Speaker 2: in our world of sort of wild game and fancy
• 2:46
  Speaker 2: food things, people hear hot dogs making hot dogs of
• 2:50
  Speaker 2: deer meat, and they always are in their mind they're
• 2:53
  Speaker 2: trying to elevate the hot dog or add a spin
• 2:58
  Speaker 2: on a hot dog. And so I started saying, Okay,
• 3:01
  Speaker 2: never mind hot dog, I'm talking about roller dogs, meaning
• 3:05
  Speaker 2: when you go into a gas station and you find
• 3:10
  Speaker 2: hot dogs at a shockingly low price. Right, Okay, there
• 3:17
  Speaker 2: was a if you're in siouxs like in Michigan, there's Sue,
• 3:21
  Speaker 2: Ontario and Sue, Michigan, sister cities separated by the Saint
• 3:25
  Speaker 2: Mary's River. The Canadians always want to pull into our
• 3:31
  Speaker 2: gas station because they can get smokes and stuff cheaper
• 3:36
  Speaker 2: than can get them over in their own country. So
• 3:38
  Speaker 2: this is a big gas station full of Canucks going
• 3:41
  Speaker 2: in there to do to get gas. They fill up, right,
• 3:45
  Speaker 2: because America just has some things are cheaper in America.
• 3:49
  Speaker 2: This place used to have four roller dogs. This is
• 3:52
  Speaker 2: I'm going back to early nineties. Four roller dogs for
• 3:56
  Speaker 2: a dollar.
• 3:59
  Speaker 1: Sometimes insane hot dog prices.
• 4:01
  Speaker 5: It's impressive.
• 4:02
  Speaker 2: So if I'm like, how do you make a hot dog?
• 4:10
  Speaker 2: We wanted to make a video about it. So that's
• 4:11
  Speaker 2: why we were like trying to find hot dog experts.
• 4:13
  Speaker 1: And then you wrote in saying that the hot dog
• 4:15
  Speaker 1: experts were using aren't up to the job.
• 4:18
  Speaker 2: Well, we're sitting here again, and I don't want a
• 4:20
  Speaker 2: hack on. This is a great This is a sausage.
• 4:23
  Speaker 2: If you can see in the camera, Philly, they can
• 4:24
  Speaker 2: see this. Yes, there's a couple of little scraps. Someone
• 4:28
  Speaker 2: sent these in. They sent it under a package called
• 4:31
  Speaker 2: roller Dogs. It's a Venison roller dogs. It's an elevated
• 4:36
  Speaker 2: it's delicious.
• 4:37
  Speaker 1: It's delicious. If I made that, I'd be proud of myself.
• 4:40
  Speaker 1: Ain't a hot dog?
• 4:41
  Speaker 5: Right?
• 4:42
  Speaker 1: In a hot dog?
• 4:43
  Speaker 3: It's like if someone said, oh, I make an oreo,
• 4:46
  Speaker 3: but it's better than oreos, and it's they have like
• 4:49
  Speaker 3: a little chocolate cookie and there's some cream filler and
• 4:52
  Speaker 3: another chocolate cookie. It might be a great cookie, but
• 4:56
  Speaker 3: it's not gonna tickle all the Oreo notes.
• 5:00
  Speaker 2: Because when someone yeah, you're right, they would make it,
• 5:03
  Speaker 2: they'd be like, oh, no, it's an oreo, but it's better.
• 5:05
  Speaker 1: Yeah.
• 5:06
  Speaker 5: And when a consumer goes into a store, they make
• 5:08
  Speaker 5: a purchase on two points. My wallet what's the thing
• 5:12
  Speaker 5: look like? Okay, visually because you haven't tasted it yet, right,
• 5:16
  Speaker 5: so you can't make a decision on taste. So it's
• 5:18
  Speaker 5: gonna be how much does it cost and what's it
• 5:21
  Speaker 5: visually look like?
• 5:22
  Speaker 1: Okay?
• 5:22
  Speaker 5: And those are key points for the whole processed meat
• 5:26
  Speaker 5: industry is visual appeal price point. And I think what
• 5:31
  Speaker 5: you're saying is I want that hot dog price point.
• 5:35
  Speaker 5: I want it to look and feel and taste like
• 5:38
  Speaker 5: a traditional store bought hot dog.
• 5:40
  Speaker 1: Yeah, that's the goal. Tell me, Well, first off, give
• 5:44
  Speaker 1: me like, how'd your career go?
• 5:45
  Speaker 2: Like, how'd you wind up in the how'd you wind
• 5:47
  Speaker 2: up in the case like sausage casing hot dog biz.
• 5:51
  Speaker 5: It's a bizarre path. So, yeah, my senior year in
• 5:55
  Speaker 5: high school. So I'm gonna go all the way back
• 5:56
  Speaker 5: to nineteen ninety two.
• 5:59
  Speaker 1: That's the year you graduate.
• 6:00
  Speaker 5: I did me too, really, Hell yeah, seventy three.
• 6:03
  Speaker 1: I was back with hot dogs, roll the dogs. That
• 6:05
  Speaker 1: was like the kind of I do that. It's like
• 6:07
  Speaker 1: the Heyday roll. That's that's what we ate for breakfast
• 6:09
  Speaker 1: in high school.
• 6:10
  Speaker 5: Yeah, we probably put on there the night before and
• 6:13
  Speaker 5: you're getting getting the roller dog from.
• 6:15
  Speaker 2: Pull into Yeah, you'd pull into the station, buy five
• 6:19
  Speaker 2: dollars worth of gas one dollar worth of hot dogs, So.
• 6:23
  Speaker 5: That's in twenty seven to twenty eight to twenty nine millimeter.
• 6:26
  Speaker 3: Yeah, this is what got me when we're talking about
• 6:30
  Speaker 3: when we're talking about the boar diameter of a hot dog,
• 6:34
  Speaker 3: this is what really got me going. But yeah, we
• 6:37
  Speaker 3: had a Marathon gas station that was like two miles
• 6:40
  Speaker 3: from the high school and it was like ninety nine
• 6:45
  Speaker 3: cents for two dogs and a small fountain drink, and
• 6:48
  Speaker 3: then you could spend the other dollar. Yeah, and you
• 6:51
  Speaker 3: could spend the other dollar on a scratch off ticket.
• 6:54
  Speaker 3: So it was like the best of both worlds. You
• 6:56
  Speaker 3: knew what you were getting and you also dig.
• 6:58
  Speaker 1: Fountain for a dollar. Yeah.
• 7:00
  Speaker 2: Yo, this is nothing to do with any man. That's
• 7:02
  Speaker 2: why I throw this in. From nineteen ninety two whatever
• 7:06
  Speaker 2: we used to have. You ever hear a Hearty's the
• 7:08
  Speaker 2: restaurant Hardy's. We had a Hearty's near our high school.
• 7:14
  Speaker 2: Harty's was running this thing. I can't remember if it
• 7:16
  Speaker 2: was Tuesdays or Thursdays. Early in the morning.
• 7:20
  Speaker 1: It was all you could eat b and g biscuits
• 7:23
  Speaker 1: and gravy, all you could eat for a dollar ninety
• 7:26
  Speaker 1: nine and it would be a foam You'd go up
• 7:30
  Speaker 1: to the counter and you'd give you a foam square
• 7:34
  Speaker 1: and they'd just mount it with B and G and
• 7:37
  Speaker 1: you'd go back to your seat and you could barely
• 7:39
  Speaker 1: finish it. But if you did, you'd go up and
• 7:41
  Speaker 1: it'd held true to their word. They would hand you
• 7:44
  Speaker 1: another one of them foam trades, just mounted with that
• 7:46
  Speaker 1: like fake. There's some it was like milk and flour.
• 7:50
  Speaker 4: There's some gen zers listening to this right now, wondering
• 7:52
  Speaker 4: what's sort of.
• 7:53
  Speaker 1: A horrible world they're in herited.
• 7:55
  Speaker 5: My first job, at sixteen years old, I was a chef.
• 8:00
  Speaker 5: Had a little restaurant called.
• 8:02
  Speaker 1: Yeah not a cook ship, that's right.
• 8:05
  Speaker 5: I was in charge of the breakfast bar, and we
• 8:08
  Speaker 5: had all you can eat fried trump at Shoney. We'd
• 8:11
  Speaker 5: roll out your your reorder would come out, there'd be
• 8:13
  Speaker 5: two on the plate. We just keep sending you to,
• 8:16
  Speaker 5: keep sending you to until you got second.
• 8:19
  Speaker 1: You'd wear them out. You'd wear them out. Yeah, they
• 8:21
  Speaker 1: become physically exhausted before they became full through having the
• 8:25
  Speaker 1: refreshenir play.
• 8:26
  Speaker 5: Yeah.
• 8:27
  Speaker 1: Yeah, all right, So your career nineteen ninety two. You
• 8:29
  Speaker 1: graduated ninety two.
• 8:31
  Speaker 5: I went to a physics class. My physics teacher in
• 8:35
  Speaker 5: high school was Robin Williams half brother. Really, it was
• 8:40
  Speaker 5: McLaurin Smith Williams Christian Brothers High School in Memphis, Tennessee.
• 8:44
  Speaker 1: Robin Williams half brother looked just.
• 8:46
  Speaker 5: Like him, had the same sense of humor and.
• 8:50
  Speaker 1: Writing poetry on the chalkboard.
• 8:51
  Speaker 5: It was awesome. So like I became this guy that
• 8:55
  Speaker 5: said I want to be an engineer because that one guy.
• 8:59
  Speaker 5: So I went in.
• 9:00
  Speaker 2: Because he was robbing William's half brother, because he was
• 9:02
  Speaker 2: inspiring in.
• 9:03
  Speaker 5: Him, inspiring in and of himself. Yeah.
• 9:07
  Speaker 1: Yeah, he didn't have a lot of jingle like his brother.
• 9:09
  Speaker 1: Wasn't passing a lot of jingle off to No.
• 9:11
  Speaker 5: He was a high school teacher and that you know that,
• 9:15
  Speaker 5: that's who he was. I got a picture of him.
• 9:16
  Speaker 5: I'll say, I'll show you look just like him.
• 9:18
  Speaker 1: That's great.
• 9:19
  Speaker 5: He uh So he wanted me to go to the
• 9:22
  Speaker 5: University of Tennessee to be a nuclear engineer. I wanted
• 9:28
  Speaker 5: to be a mechanical engineer. And I visited the University
• 9:30
  Speaker 5: of Alabama. And once you visit the University of Alabama.
• 9:33
  Speaker 5: You go to the University of Alabama. Just a beautiful campus.
• 9:38
  Speaker 5: That's just an amazing opportunity. Not not not throwing anything
• 9:44
  Speaker 5: out for day school or anything. I'm not a paid endorser.
• 9:47
  Speaker 1: But my boy, he's getting to the point where his
• 9:49
  Speaker 1: mom's starting to harass him about his college plans. Out
• 9:51
  Speaker 1: to throw that one out to him.
• 9:52
  Speaker 5: Visit Alabama. My daughter went there as well.
• 9:55
  Speaker 1: You know'll be a good you know what company you
• 9:57
  Speaker 1: he should start? Man, we'd kill it. Maybe we'll let
• 9:59
  Speaker 1: Randall in on it. If we started a company called
• 10:01
  Speaker 1: nuclear hot Dogs, it's a good idea. We might have
• 10:06
  Speaker 1: nuclear hot Dogs. We'd kill it on that.
• 10:08
  Speaker 5: It's good brand.
• 10:09
  Speaker 4: We might have missed the boat. I don't know. I
• 10:11
  Speaker 4: feel like there's.
• 10:12
  Speaker 1: Already one call.
• 10:12
  Speaker 4: There's got to be some guy out there clear hot dogs.
• 10:14
  Speaker 1: No, there's not.
• 10:17
  Speaker 4: I know atomic Burger.
• 10:19
  Speaker 1: Oh would they sue you? No, I don't know not
• 10:24
  Speaker 1: they would. They might try to cease and desist. You
• 10:26
  Speaker 1: just ignore it.
• 10:27
  Speaker 5: Atomic. Atomic and nuclear are pretty nuclear dogs. Those are
• 10:30
  Speaker 5: two totally different areas.
• 10:32
  Speaker 4: Let's look into that.
• 10:33
  Speaker 1: Go on, well, I will hash out the details on this.
• 10:36
  Speaker 5: Later went to went to Alabama, graduated mechanical engineering. Uh,
• 10:42
  Speaker 5: the whole plan was to be a process engineer. That
• 10:45
  Speaker 5: was the plan. And upon graduation means yeah, so every plant,
• 10:50
  Speaker 5: whether they make steel, they make hot dogs, they make paper,
• 10:54
  Speaker 5: they make cars, process engineers in them and their response.
• 10:58
  Speaker 5: They're responsible for optimized in the process, managing quality, improving
• 11:03
  Speaker 5: the efficiency of the plant, things of that nature. So
• 11:06
  Speaker 5: I did a co op so I would go to
• 11:08
  Speaker 5: school for a semester and then work for a semester,
• 11:11
  Speaker 5: then go to school, then work. So it's called a
• 11:14
  Speaker 5: co op program. So yeah, it took me six and
• 11:18
  Speaker 5: a half years to graduate college. But it's because I
• 11:20
  Speaker 5: worked aver smiths, I promise, Yeah, at a steel mill,
• 11:24
  Speaker 5: a cast iron pipe manufacturing facility in Birmingham, and I
• 11:29
  Speaker 5: was convinced that's what I was going to do and interviewed.
• 11:33
  Speaker 5: The job market was hot in ninety two or ninety
• 11:36
  Speaker 5: seven when I graduated, and.
• 11:38
  Speaker 1: I didn't dip in on that it was good.
• 11:43
  Speaker 5: I think I ended up getting like fish hot. I
• 11:45
  Speaker 5: got nine job offers coming out of college, and two
• 11:48
  Speaker 5: of them were sales jobs. Seriously, yeah, so two were
• 11:52
  Speaker 5: in sales, one was in the paper industry.
• 11:55
  Speaker 1: People come and looking for you, Yeah.
• 11:57
  Speaker 5: Me, who doesn't like this guy?
• 11:59
  Speaker 1: I know, but that's just funny.
• 12:01
  Speaker 5: I had a lot more.
• 12:02
  Speaker 2: Hey, if I'd gotten out of college and just waited
• 12:03
  Speaker 2: for someone to come looking for me, they weren't coming.
• 12:06
  Speaker 5: Right right the co op heal because that's what people
• 12:09
  Speaker 5: look for. They look for that experience. So I had
• 12:11
  Speaker 5: it by working every other semester. The sales jobs came
• 12:15
  Speaker 5: with a little bit more money, and the job I
• 12:19
  Speaker 5: eventually took came with a sweet nineteen ninety seven Chevy
• 12:22
  Speaker 5: astro Van as a car. And that's what kicked it
• 12:26
  Speaker 5: over the end.
• 12:26
  Speaker 1: Look a take home car, I was it got it.
• 12:29
  Speaker 5: So that took me into paper. So I worked in paper,
• 12:34
  Speaker 5: mostly in tissue and towel for a while, some timing,
• 12:37
  Speaker 5: leather and the source obviously for paper cellulose. The source
• 12:45
  Speaker 5: for hot dog casings the cellulose. So I knew of
• 12:49
  Speaker 5: the company I worked for now this case that from
• 12:52
  Speaker 5: that experience and wanted to try something new. So that's
• 12:56
  Speaker 5: what brought me into the hot dog. So I went
• 12:58
  Speaker 5: from Ron Williams half brother kind of down this weird.
• 13:01
  Speaker 2: Path to being a hot dog in the in the
• 13:06
  Speaker 2: process engineer at Atom of hot Dogs, can we touch
• 13:12
  Speaker 2: on leather thing because we're right before we started, just
• 13:15
  Speaker 2: very quickly touch on before we started. We visited just
• 13:18
  Speaker 2: as we were kind of gearing up, and you were
• 13:21
  Speaker 2: sharing with me that you've seen a lot of changes
• 13:24
  Speaker 2: in the the leather industry since the time you were
• 13:28
  Speaker 2: in it, and that a big driver, this is a pun, No,
• 13:32
  Speaker 2: it's like a pun neighbor. A big driver of the
• 13:36
  Speaker 2: leather industry is the automotive industry.
• 13:39
  Speaker 5: You touch on it so that, yeah, the leather industry
• 13:42
  Speaker 5: is run out of Italy because of the fashion roots,
• 13:46
  Speaker 5: So that's where everything's run. What drives a lot of
• 13:51
  Speaker 5: the volume and leather is automobile car seats, and it's
• 13:55
  Speaker 5: just just because of pure volume. You know, it takes
• 13:58
  Speaker 5: a lot more leather to make a car seat that
• 14:00
  Speaker 5: it does a boot.
• 14:03
  Speaker 2: And when we discussed that, I was sharing that a
• 14:08
  Speaker 2: friend of mine from high school, her her a friend
• 14:12
  Speaker 2: of mine from high school. Her mom was Bolivion and
• 14:15
  Speaker 2: I don't know how it all happened, but.
• 14:17
  Speaker 1: She wound up marrying a dude from South Africa who
• 14:21
  Speaker 1: was a leather byer and he bought leather for luxury
• 14:25
  Speaker 1: auto And again this is going back to this is
• 14:28
  Speaker 1: going back to that like this. The time that I
• 14:31
  Speaker 1: met him and that he was doing this would have
• 14:32
  Speaker 1: been early two thousands, and he was buying all this
• 14:36
  Speaker 1: leather down in South America.
• 14:41
  Speaker 2: I think maybe maybe we talked about Patagonia bit and
• 14:44
  Speaker 2: he he's buying leather in South America.
• 14:46
  Speaker 1: Barber wire is not as prevalent down there. And he
• 14:49
  Speaker 1: was talking about how it's hard to find large pieces
• 14:52
  Speaker 1: of perfect leather that you would use to do a
• 14:55
  Speaker 1: car seat, like unblemished leather for like premium auto, right,
• 15:00
  Speaker 1: and you were telling them about how that is that
• 15:03
  Speaker 1: that industry isn't decline.
• 15:05
  Speaker 5: Yeah, I mean social pressure is a is a big
• 15:09
  Speaker 5: piece of it. You know, social media drives a lot
• 15:12
  Speaker 5: of the younger generation. The terms vegan leather is out there.
• 15:19
  Speaker 5: What I think is it's it's kind of a weird
• 15:21
  Speaker 5: term to me, but basically it's it's making it out
• 15:25
  Speaker 5: of plastics and things of that nature. Because the concept
• 15:30
  Speaker 5: is is I don't want to kill cow for the
• 15:34
  Speaker 5: seats in my car, but that cow is not being
• 15:38
  Speaker 5: killed for the seats in your car. Cow's being killed
• 15:41
  Speaker 5: for the burger that you ate for lunch. Leather is
• 15:44
  Speaker 5: a byproduct of that whole industry. So it's what's a
• 15:48
  Speaker 5: shame is a lot of the leather that's produced from
• 15:51
  Speaker 5: the meat industry is going in landfills. It's being burned
• 15:55
  Speaker 5: in boilers to produce energy and steam and never making
• 15:59
  Speaker 5: it into a leather good, which is a shame. That's
• 16:01
  Speaker 5: not proper use of the animal. In opinion, it is.
• 16:04
  Speaker 2: Yeah, it's surprising that people want it out of that.
• 16:08
  Speaker 2: People want that material.
• 16:09
  Speaker 1: Out of out of an oil or a plastic product,
• 16:15
  Speaker 1: and then to put the really durable, renewable stuff into
• 16:19
  Speaker 1: the ground. That's right, Yeah, a right back to hot dogs.
• 16:24
  Speaker 2: So the cellul little steel you're dealing paper? Tell people,
• 16:28
  Speaker 2: tell what is that? When you say that? Did you
• 16:30
  Speaker 2: say cellulars or something different? Okay, explain that?
• 16:33
  Speaker 5: Yeah, I mean so, so I came from paper. I
• 16:38
  Speaker 5: live in Mobile, Alabama. We're in the southern yellow pine forest,
• 16:43
  Speaker 5: lob lolly pines, long leaf pines, all of those types
• 16:46
  Speaker 5: of trees, and that's where I hunt to. I'm a
• 16:50
  Speaker 5: huge I've got a buddy who owns two hundred and
• 16:54
  Speaker 5: forty acres. I'm his work labor, okay, and he owns land.
• 16:59
  Speaker 5: So we we we hunt together. I cut a pine
• 17:02
  Speaker 5: tree off the roof of the single white trailer last weekend.
• 17:06
  Speaker 1: You're like, you're like maintenance and habitat.
• 17:08
  Speaker 5: That's right, that's right. So yeah, we we do all
• 17:11
  Speaker 5: tractor lists. Anyway, we got a whole thing going on.
• 17:15
  Speaker 5: But it's all farmed pine trees.
• 17:19
  Speaker 1: Okay.
• 17:20
  Speaker 5: I mean my truck is sitting in the airport parking
• 17:22
  Speaker 5: lot right now, covered in yellow pollen right now from
• 17:24
  Speaker 5: the from the pine pollen. It's so down in that
• 17:29
  Speaker 5: area of the world used to be owned by a
• 17:31
  Speaker 5: lot of paper companies. A lot of the paper companies
• 17:35
  Speaker 5: got out of owning land. They buy trees. Now, there
• 17:40
  Speaker 5: are a few Warehouser Ran Air Forest Products. There's a
• 17:43
  Speaker 5: few out there that that still own the land.
• 17:46
  Speaker 2: I wasn't aware, like I know that those places used
• 17:49
  Speaker 2: to own these huge tracks one and what was the
• 17:52
  Speaker 2: outfit in western Montana.
• 17:54
  Speaker 1: There is Wirehouser, plum Creek and all that oh.
• 17:58
  Speaker 5: So plump plumb Creek, you.
• 18:00
  Speaker 1: Know what I'm talking about.
• 18:01
  Speaker 2: Yeah, like all that stuff above the Clark Fork when
• 18:03
  Speaker 2: you're going down nine to nine, you looking, Yeah, but it's.
• 18:05
  Speaker 5: Not the international paper. I think plum Creek bought international
• 18:08
  Speaker 5: papers and I think that's right, huh, But I don't
• 18:12
  Speaker 5: want somebody to get a new pair of boots on
• 18:13
  Speaker 5: my mistake.
• 18:16
  Speaker 1: Either way, I didn't know that that was a trend.
• 18:19
  Speaker 1: I guess.
• 18:19
  Speaker 2: I can think of all kinds of places and people
• 18:21
  Speaker 2: that have bought land that used to be timber company land,
• 18:23
  Speaker 2: but I didn't recognize it as part of the general
• 18:26
  Speaker 2: thing where they were like holding fewer asset land.
• 18:28
  Speaker 5: Assets, definitely holding fewer land assets. International Paper, the largest
• 18:33
  Speaker 5: packaging company in the world. I don't think owns any
• 18:35
  Speaker 5: land assets other than when the plants are, you know,
• 18:39
  Speaker 5: up in Canada, not so much like that. So the
• 18:42
  Speaker 5: Irving family, I don't know if you know about the
• 18:44
  Speaker 5: Irving family out in Canada, Robert and JD. Irving, they're
• 18:48
  Speaker 5: the most vertically integrated. They're like a poster story on
• 18:53
  Speaker 5: vertical integration. They on the land. They said, well, what
• 18:56
  Speaker 5: else can we do with this land? We can plant trees,
• 18:58
  Speaker 5: we can make paper, we can mine oil, we can well,
• 19:04
  Speaker 5: we're building all these plants, so we're going to start
• 19:06
  Speaker 5: a construction company. Like they just keep bolting on stuff
• 19:09
  Speaker 5: out of that company. And they're one of the biggest
• 19:11
  Speaker 5: landowners in Canada.
• 19:15
  Speaker 1: Yeah. When when we were working on.
• 19:20
  Speaker 2: Our hide Hunter's audio book about the history of the
• 19:24
  Speaker 2: Buffalo hide hunters, we towards the end of that we
• 19:28
  Speaker 2: get into the tannery the tanneries, like where are these
• 19:32
  Speaker 2: high where all these hides were going and what they
• 19:34
  Speaker 2: were making out of them?
• 19:36
  Speaker 1: And that was kind of a detail about those tanneries
• 19:40
  Speaker 1: is that the tanneries were basically places that owned enormous
• 19:44
  Speaker 1: tracks of hemlock, right, and that was like you centered
• 19:50
  Speaker 1: your tannery around that in these places owned I can't
• 19:53
  Speaker 1: remember what.
• 19:54
  Speaker 2: It was, absurd amounts of hemlock, not buying the trees
• 19:57
  Speaker 2: from other people.
• 19:58
  Speaker 1: They own the ground, you know.
• 19:59
  Speaker 5: Yeah, And that's that's where all the paper metals end
• 20:01
  Speaker 5: up popping up, is where's the wood basket. So there's
• 20:04
  Speaker 5: a lot of paper industry in the southeast US is
• 20:06
  Speaker 5: big because that's where the wood basket is, ok, and
• 20:09
  Speaker 5: it's sustainable forestry yep. And that sustainable forestry in the
• 20:14
  Speaker 5: Southeast US goes to make toilet paper, packaging and hot
• 20:19
  Speaker 5: dog casings.
• 20:21
  Speaker 1: And they're like they're moving, there's enough hot dog packet,
• 20:24
  Speaker 1: there's enough hot dog casings getting made out of celluloas
• 20:27
  Speaker 1: that you were aware of it when you were in
• 20:29
  Speaker 1: the wood business. But if you pie charged out, who's
• 20:34
  Speaker 1: using this the hot dog chunks gotta be like not
• 20:37
  Speaker 1: even you can't even see, you know.
• 20:38
  Speaker 2: When you look at a pie chart and know only
• 20:40
  Speaker 2: that you can see about one of the wedges, is
• 20:41
  Speaker 2: there's lines. Yeah, but you can't tell what's in the line.
• 20:45
  Speaker 3: I bet there's a very specific term for that, and
• 20:48
  Speaker 3: I'd love to know what it is.
• 20:49
  Speaker 1: Like the line is.
• 20:50
  Speaker 2: Bigger than the share, Like the line is thicker than
• 20:54
  Speaker 2: the share of hot dogs, is what I'm trying to say.
• 20:57
  Speaker 5: Correct, You're not wrong. So there's a specific type of
• 21:03
  Speaker 5: wood pulp that's used for making cellulis casings, and it's
• 21:08
  Speaker 5: it's what's called dissolving pulp, so you dissolve it and
• 21:11
  Speaker 5: regenerate it. High value chain dissolving pulp is used to
• 21:17
  Speaker 5: make hot dog casings. It's also used to make dude wipes.
• 21:23
  Speaker 5: It's also used to make diapers and feminine care products.
• 21:29
  Speaker 5: It's also used to make athletic sportswear, rayons and things
• 21:34
  Speaker 5: of that nature. Tin Cell is a brand name in
• 21:36
  Speaker 5: that space, really, So that's the That's one of the
• 21:39
  Speaker 5: main things that I want to do. Coming on here
• 21:42
  Speaker 5: is just to talk about we work in the woods,
• 21:45
  Speaker 5: cutting trees and hunting and doing all that kind of stuff.
• 21:48
  Speaker 5: What happens when the trees leave our property, and that's
• 21:51
  Speaker 5: what happens toilet paper, wet wipes, feminine care diapers, all
• 21:58
  Speaker 5: that kind of stuff comes out of those those forests.
• 22:02
  Speaker 2: Before we go deeper into that, and I want to
• 22:04
  Speaker 2: go deeper into that, can you explain Remember we started
• 22:07
  Speaker 2: up talking about roller dogs cheap gas station hot dogs.
• 22:10
  Speaker 2: Can you explain where a hot dog ends and begins?
• 22:13
  Speaker 5: Like?
• 22:13
  Speaker 1: What is not globally?
• 22:16
  Speaker 2: I don't care about dudes in Germany or something, but
• 22:18
  Speaker 2: like when I go into a gas station and I
• 22:20
  Speaker 2: see a roller dog.
• 22:22
  Speaker 1: Like what am I looking at right?
• 22:24
  Speaker 5: Good question?
• 22:25
  Speaker 2: Or another putting other way, just to include a high
• 22:27
  Speaker 2: more people with awareness. If you're in New York City
• 22:31
  Speaker 2: and you go to a corner and there's a dude
• 22:33
  Speaker 2: with a stainless steel he's got a cart and in
• 22:36
  Speaker 2: it is a stainless steel tub.
• 22:37
  Speaker 4: And you can feel the mists of the steam.
• 22:39
  Speaker 2: And you order a dog and he takes the lid
• 22:41
  Speaker 2: off and it's a steamy.
• 22:43
  Speaker 1: We call him water, not roller dogs.
• 22:44
  Speaker 2: We call those water dogs and he dicks the hot
• 22:46
  Speaker 2: dips a hot dog out of a bucket of hot
• 22:48
  Speaker 2: water that hot dog.
• 22:50
  Speaker 5: Yeah, what is it? Well, there are those hot dogs, Okay,
• 22:56
  Speaker 5: And then you go to the supermarket and it's a whole.
• 23:00
  Speaker 5: You can get a pack of hot dogs for two bucks.
• 23:02
  Speaker 5: You can get a pack of hot dogs for eight bucks. Yeah,
• 23:07
  Speaker 5: And so the difference in that range is all about
• 23:11
  Speaker 5: what is it made out of? Does it have fillers,
• 23:13
  Speaker 5: does it have you know, those types of things. So
• 23:16
  Speaker 5: in its core form, a hot dog is made of salt, ice, lean, protein,
• 23:26
  Speaker 5: and fat.
• 23:28
  Speaker 1: But what's it stuffed into?
• 23:30
  Speaker 5: And it's stuffed into a ninety percent of the hot
• 23:35
  Speaker 5: dogs in the US are stuffed into a cellular space casing.
• 23:41
  Speaker 5: So it's an inedible casing that that that is stuffed into.
• 23:46
  Speaker 5: This case actually invented that space.
• 23:49
  Speaker 1: So we see one there back.
• 23:50
  Speaker 5: In nineteen thirty we invented this guy. And that's that's
• 23:57
  Speaker 5: on a sheared stick.
• 23:58
  Speaker 2: If I started walking, if random had one, and I've
• 24:00
  Speaker 2: read one, and how far apart would he be when.
• 24:02
  Speaker 5: This was that one is two hundred feet? Wow? Yeah,
• 24:09
  Speaker 5: probably that's two hot dogs. That's that's probably one hundred
• 24:13
  Speaker 5: one hundred hot dogs in there, going, yeah, because there's
• 24:17
  Speaker 5: waste that you know that they twist and takes up
• 24:20
  Speaker 5: some space. Yeah, So we sell in links from eighty
• 24:25
  Speaker 5: four feet up to two hundred.
• 24:26
  Speaker 1: Foot and that's a wood product.
• 24:29
  Speaker 5: That's a cellulose product. That's product which one one source
• 24:34
  Speaker 5: of solos is wood. Another source of cellulose is cotton winters.
• 24:39
  Speaker 5: Who cotton winters? Do you know what a cotton winterest?
• 24:43
  Speaker 5: So it's used in uh money.
• 24:46
  Speaker 1: That's a product.
• 24:47
  Speaker 5: Of cotton, right, It's it's fiber that's inside the seed. Yes,
• 24:52
  Speaker 5: So you can make that same product out of cotton liners,
• 24:56
  Speaker 5: out of dissolving pulp from trees. Some some interest sting
• 25:00
  Speaker 5: research going into using bamboo as a salo source and
• 25:03
  Speaker 5: things of that nature. The two predominant sources are cotton
• 25:08
  Speaker 5: letters and woodbull He's.
• 25:10
  Speaker 1: Trying to get me going on eli winter and the cotton.
• 25:13
  Speaker 4: Don't take the baby, don't take the baby.
• 25:16
  Speaker 1: I'm not going to get into that.
• 25:17
  Speaker 5: I think it's Whitney. It's winter.
• 25:23
  Speaker 3: So when we talked, one of the things that I
• 25:29
  Speaker 3: was asking you about is when you buy a hot dog,
• 25:33
  Speaker 3: because the case, the casing that the hot dog is
• 25:36
  Speaker 3: being stuffed into is inedible.
• 25:38
  Speaker 5: Just there in the manufacturer right process.
• 25:40
  Speaker 3: And so you so, so what happens like when you
• 25:43
  Speaker 3: stuff the case and we.
• 25:44
  Speaker 4: Can get into emotions and all that and a little bit.
• 25:46
  Speaker 1: But like.
• 25:48
  Speaker 3: You just mentioned that this is an edible, So describe
• 25:50
  Speaker 3: how we go from an inedible casing to me eating
• 25:53
  Speaker 3: a hot dog.
• 25:54
  Speaker 2: But bahd, I got a call. I gotta crack to
• 25:56
  Speaker 2: you on something that's the flavor profile of a hot
• 26:00
  Speaker 2: dog is salt.
• 26:02
  Speaker 5: That salt is the most important ingredient in hot dog.
• 26:07
  Speaker 1: There's a little more in there.
• 26:08
  Speaker 5: When we get to emulsion science, we'll talk about the
• 26:12
  Speaker 5: importance of salt.
• 26:13
  Speaker 1: Okay, so pick up his deal.
• 26:15
  Speaker 5: Yeah, so hot dogs originally came from Germany called docks
• 26:20
  Speaker 5: and docks and sausages. That's why we turned that into
• 26:23
  Speaker 5: hot dogs in the US. Really, what was the word
• 26:27
  Speaker 5: docks and sausages?
• 26:29
  Speaker 1: See, I would think someone's making sausages out of those
• 26:31
  Speaker 1: little dogs. Yeah.
• 26:35
  Speaker 5: I think it was a shape, skinny long, and they
• 26:40
  Speaker 5: were made in natural casings. They would hang them in
• 26:43
  Speaker 5: the in the butcher stores. I'm sure in Phil's Christmas
• 26:47
  Speaker 5: play he had some sausages hanging hanging in the background.
• 26:51
  Speaker 1: I think that was a huge oversight on Phil's part.
• 26:57
  Speaker 5: I didn't harass the prop department to get some.
• 27:01
  Speaker 1: But yeah, I don't remember there being sausages. I don't.
• 27:04
  Speaker 5: I don't believe they were.
• 27:05
  Speaker 1: There was just a big fake goose.
• 27:07
  Speaker 5: You get no more small fake dickens. There's nothing more
• 27:10
  Speaker 5: dickens than hanging sausages.
• 27:12
  Speaker 2: I would expect next next year, around Christmas time, I
• 27:14
  Speaker 2: would expect a call from film.
• 27:16
  Speaker 1: That's all make some calls.
• 27:18
  Speaker 5: Uh. So they were made natural casing. So what what
• 27:22
  Speaker 5: our founder did is he said, I've seen this new
• 27:25
  Speaker 5: process in Europe called the Viscos process, and we can
• 27:30
  Speaker 5: create a permeable, low cost casing for manufacturing hot dogs.
• 27:36
  Speaker 5: And so that's what we did. And the key thing
• 27:37
  Speaker 5: to a hot dog casing is before that, hot dogs
• 27:43
  Speaker 5: were all different lengths, all different diameters. Because you were
• 27:47
  Speaker 5: you were using a natural product. They're all different diameters, right,
• 27:51
  Speaker 5: they don't have rules. When you can manufacture a casing product.
• 27:56
  Speaker 5: You get a very uniform hot dog. Got it, and
• 27:59
  Speaker 5: then you can package it. You don't have to hang
• 28:01
  Speaker 5: it on the in the store and cut links off.
• 28:03
  Speaker 5: You can package it in a one pound package. So
• 28:07
  Speaker 5: why this material was chosen is primary because of its
• 28:13
  Speaker 5: annular rigidity. So it doesn't it holds its shape, it
• 28:17
  Speaker 5: doesn't expand it does have some give so that they
• 28:20
  Speaker 5: can stuff it to a certain pressure.
• 28:22
  Speaker 1: Would you call that word again.
• 28:23
  Speaker 5: Annular strength? So it's strength are a round a circle.
• 28:28
  Speaker 2: Yeah, And the old days we would have called this
• 28:29
  Speaker 2: episode annular rigidity.
• 28:33
  Speaker 1: We switched to bad titles, all right, yeah.
• 28:36
  Speaker 5: Perfect, And it's permeable and that's the critical factor. It
• 28:43
  Speaker 5: has to be permeable to smoke because the majority of
• 28:47
  Speaker 5: the skinless hot dogs, so that's what we sell in
• 28:49
  Speaker 5: the US right now, they're all skinless hot dogs. What
• 28:53
  Speaker 5: happens is in the cooking process, smoke penetrates, it cross
• 28:56
  Speaker 5: links proteins at the surface of that hot dog and
• 29:00
  Speaker 5: forms its own skin out of cross link proteins. And
• 29:02
  Speaker 5: that's what gives you a snap. So there is no
• 29:05
  Speaker 5: skin on that hot dog that's managed through smoking and cooking.
• 29:10
  Speaker 1: Okay, I got a backs up from it again.
• 29:15
  Speaker 2: You go, well, let's do this. You're going to a
• 29:19
  Speaker 2: gas station because you're going to a Fourth of July
• 29:21
  Speaker 2: party and you're binding you buy the cheapest sack of
• 29:24
  Speaker 2: how many comes in a typical.
• 29:27
  Speaker 1: We got one freezer. You see that block of hot
• 29:30
  Speaker 1: dogs in the worst.
• 29:32
  Speaker 4: There's an open one.
• 29:37
  Speaker 1: Like like an Oscar. What I don't want to know, Yeah,
• 29:40
  Speaker 1: Oscar the worst, not the worst, the least expensive hot dog. No,
• 29:44
  Speaker 1: not the worst, meaning best, the least expensive hot dog
• 29:47
  Speaker 1: you can find.
• 29:47
  Speaker 5: It wouldn't be the one you just mentioned.
• 29:49
  Speaker 2: Okay, but the lead, the store brand, least expensive hot
• 29:52
  Speaker 2: dog you can find. There is no case on that
• 29:57
  Speaker 2: hot dog now, but that hot dog has been smoked.
• 30:02
  Speaker 5: Yes, some of them.
• 30:05
  Speaker 1: Because when you look at you know, when you look
• 30:07
  Speaker 1: at the end, you see the little casing dimples.
• 30:11
  Speaker 5: Yep, that's from that being twisted.
• 30:12
  Speaker 4: This is what This is what convinced me that this
• 30:15
  Speaker 4: is a podcast.
• 30:17
  Speaker 3: Like when you bite, when you bite into a hot
• 30:19
  Speaker 3: dog and there's like a little skin hanging off.
• 30:23
  Speaker 5: That's cross link protein on the surface of the hot dog.
• 30:25
  Speaker 4: But it's no different materially than the rest of the filling.
• 30:28
  Speaker 5: Correct would you call it cross link protein at the
• 30:31
  Speaker 5: surface of the hot dog? Just on the surface.
• 30:35
  Speaker 1: How do you get him out of his casing?
• 30:37
  Speaker 5: So these are treated with easy pel So it's got
• 30:41
  Speaker 5: plant based glesserin and things like that to make him
• 30:46
  Speaker 5: peel easy. So the first time I went into a plant,
• 30:50
  Speaker 5: it was the coolest thing I've ever seen. Hey, it
• 30:54
  Speaker 5: was unbelievably clean. The ingredients that went into that emulse
• 30:58
  Speaker 5: fire were not what I was expecting.
• 31:01
  Speaker 1: You were expecting some Upton Sinclair stuff I was.
• 31:04
  Speaker 5: I was, yeah, and it's not that at all. You know,
• 31:08
  Speaker 5: I watched these butcher guys and when they're squaring up
• 31:11
  Speaker 5: a rabbi, I'm just gonna square this up. That goes
• 31:15
  Speaker 5: in the trim pile, and that goes that's bought by
• 31:17
  Speaker 5: the hot dog manufacturers and things of that nature. So
• 31:22
  Speaker 5: so yeah, the casing forms the hot dog, it hangs
• 31:28
  Speaker 5: on a chain, it goes into the smokehouse. Huh, it's smoked.
• 31:34
  Speaker 5: It's cooked to its final temperature. They control humidity, temperature
• 31:38
  Speaker 5: all through that to get the characteristics they want. Then
• 31:42
  Speaker 5: they cook hot smoke. So yeah, they're cooking somewhere around
• 31:47
  Speaker 5: one hundred and one hundred and thirty degrees something like that.
• 31:50
  Speaker 1: So they're cooking that son of a bitch in the smoker.
• 31:53
  Speaker 5: You could take it out of the pack and eat
• 31:55
  Speaker 5: a hot dog. It's fully cooking.
• 31:57
  Speaker 1: Just walking in that big old room man to line
• 32:00
  Speaker 1: that up here.
• 32:02
  Speaker 5: The best hot dog I've ever had right out of
• 32:04
  Speaker 5: the oven, right out of the manufacturing.
• 32:06
  Speaker 1: I can.
• 32:07
  Speaker 2: I can tell, man, because like my buddy, they milk
• 32:09
  Speaker 2: cows and you drink them. You know, they put in
• 32:12
  Speaker 2: that super chiller and you drink that milk right out
• 32:15
  Speaker 2: of that chiller. I could picture getting a hot dog
• 32:17
  Speaker 2: right out of that hot superpower man.
• 32:20
  Speaker 5: Very good. And they killed the cook at the end
• 32:22
  Speaker 5: of cold water. Then it goes into packaging, I mean,
• 32:26
  Speaker 5: and and so in these plants, it comes in as
• 32:29
  Speaker 5: lean and fat, two primary ingredients that are in there. Yeah,
• 32:34
  Speaker 5: it goes through the process and it's coming out as
• 32:36
  Speaker 5: packages ready to go to the store.
• 32:37
  Speaker 2: How can there's still bent hot dogs in the because
• 32:40
  Speaker 2: if it's draped over something like you know, you make
• 32:44
  Speaker 2: a bra anything breakfast links, Like when I cook breakfast
• 32:47
  Speaker 2: links in my lamb cased breakfast links and a cast
• 32:51
  Speaker 2: iron skillet, I spoon them like you know, like you
• 32:54
  Speaker 2: and your lady laying in bed at night. Right, they're
• 32:55
  Speaker 2: all like because they all got a bow to them, right.
• 32:58
  Speaker 2: Put a hot dog in a hot dog pack is
• 33:01
  Speaker 2: straight as narrow.
• 33:02
  Speaker 5: So when they're cooked, Yes, they're hanging it over our chain,
• 33:06
  Speaker 5: but it's two hundred feet of those suckers twisted together.
• 33:10
  Speaker 5: Got it, And so they're hanging vertically.
• 33:11
  Speaker 1: And that weight is pulling them straight.
• 33:13
  Speaker 5: That's right, that's right, got it. And then so in packaging,
• 33:17
  Speaker 5: the casings stripped off. It's either a water jet or
• 33:21
  Speaker 5: or a blade or whatever. You'll see most a lot
• 33:23
  Speaker 5: of these cases have a black stripe on them.
• 33:25
  Speaker 1: What do you mean the water jet?
• 33:27
  Speaker 5: So it's thirty thousand psi water that you can't even
• 33:33
  Speaker 5: see it.
• 33:34
  Speaker 1: But how's it that obliterate the hot dog?
• 33:36
  Speaker 5: Because it's controlled. Most of these are are slit and peeled.
• 33:42
  Speaker 1: Okay, so you know you'll see I can visualize when
• 33:45
  Speaker 1: when you.
• 33:45
  Speaker 5: Cook a when you cook a hot dog, like get
• 33:47
  Speaker 5: a skillet, sometimes you'll see a perfect straight line open
• 33:51
  Speaker 5: up on it.
• 33:52
  Speaker 1: He's telling me about that line.
• 33:53
  Speaker 2: But I was lying and act like I knew about it.
• 33:55
  Speaker 2: But when you're talking about the line, I don't know
• 33:58
  Speaker 2: the line.
• 33:58
  Speaker 3: Yeah, yeah, you'll see it. I always thought it was
• 34:01
  Speaker 3: like an indentation from it being vacuum sealed with other
• 34:04
  Speaker 3: hot dogs.
• 34:05
  Speaker 4: So this is what I'm talking This is great.
• 34:07
  Speaker 1: So you're telling me you're.
• 34:08
  Speaker 2: Cooking up a hot dog at home or on a
• 34:10
  Speaker 2: stick over the fourth July party, and you're seeing a
• 34:14
  Speaker 2: line sometimes sometimes, and that's from cutting that thing off.
• 34:18
  Speaker 5: And and it's cut and peeled. The photo eyes and
• 34:23
  Speaker 5: the plant will look for that blue or this black
• 34:25
  Speaker 5: stripe to make sure it was peeled during the manufacturing process.
• 34:31
  Speaker 5: And so the peeler is the coolest piece of Equiman
• 34:33
  Speaker 5: in there. It looks like a machine gun with hot
• 34:36
  Speaker 5: dogs coming out instead of ball. It's just, oh, if you.
• 34:40
  Speaker 1: Could like have a gun like that, Yeah, come into
• 34:42
  Speaker 1: a room. Everybody would be so happy in there.
• 34:46
  Speaker 5: It's very cool. And then it goes in they get
• 34:50
  Speaker 5: sorted and uh and packaged, yeah, vacuum sealed, and then
• 34:54
  Speaker 5: off to your grocery store.
• 34:56
  Speaker 1: You know, the the thing we were talking We were
• 34:58
  Speaker 1: joking earlier about Upton and Claire and how clean it
• 35:01
  Speaker 1: is in there. But like you know, like people say
• 35:02
  Speaker 1: of hot dogs, right, the old classic like lips and
• 35:05
  Speaker 1: a holes, Right, how much truth is there to that?
• 35:10
  Speaker 1: Like what's going into a hot dog? Give me the
• 35:12
  Speaker 1: worst case scenario? I mean, like like the worst case
• 35:18
  Speaker 1: I mean, come on, that's an incredible, incredible Yeah, you
• 35:23
  Speaker 1: like the pun. Oh you know that was a double whammie,
• 35:26
  Speaker 1: the worst case with the accident. Sorry, go ahead, give
• 35:34
  Speaker 1: me the like. And you know, I know you're in
• 35:36
  Speaker 1: the industry man, you got it, you're a company man.
• 35:38
  Speaker 1: But like, give me the.
• 35:39
  Speaker 2: Worst like uh, like, give me an example, Like would
• 35:42
  Speaker 2: people be pleasantly surprised if they saw what's in their
• 35:46
  Speaker 2: hot dogs?
• 35:46
  Speaker 1: Or would they be like, oh, it's worse than I imagined.
• 35:49
  Speaker 5: No, that'd be pleasantly surprised. I mean, so the lean
• 35:52
  Speaker 5: the lien is all from butcher trim. You know, if
• 35:57
  Speaker 5: they're wanting to get the cost pointing down mm hmm
• 36:02
  Speaker 5: for that two dollars pack of hot dogs, there'll be
• 36:05
  Speaker 5: different protein sources. So they may put away protein or
• 36:10
  Speaker 5: some some other oh is that right, Yeah, some other
• 36:13
  Speaker 5: protein source to get to get the cost profile down.
• 36:16
  Speaker 5: And and you know, and I had no idea.
• 36:21
  Speaker 2: People will say stuff you drink when you drink like
• 36:23
  Speaker 2: a or not the same. But like, if you're drinking
• 36:25
  Speaker 2: like a protein replacement or like a replacement meal or
• 36:29
  Speaker 2: a protein powder.
• 36:30
  Speaker 5: Milk, protein plant protein.
• 36:31
  Speaker 1: Soy pro, you can jam that and do a hot dog.
• 36:34
  Speaker 5: You could in order to get a protein filler to
• 36:38
  Speaker 5: get the price point down. And then and the key
• 36:39
  Speaker 5: point is, you know, originally I said the consumer votes
• 36:45
  Speaker 5: like they get the ultimate vote with their purchase. And
• 36:48
  Speaker 5: so the consumer knows how much money I have my
• 36:50
  Speaker 5: wallet and what's the thing look like on the shelf,
• 36:55
  Speaker 5: and so if they have a certain amount of money
• 36:56
  Speaker 5: in their wallet, they're gonna want a lower price point.
• 36:58
  Speaker 5: And so you've you still have to make a profit, right,
• 37:01
  Speaker 5: So there are ways to do that, protein with protein additions. Yeah,
• 37:10
  Speaker 5: but I haven't seen lips and a holes on on
• 37:13
  Speaker 5: any any shelf.
• 37:17
  Speaker 1: Let me, let's do this. I believe you like answer
• 37:22
  Speaker 1: this one totally honestly if you had, would you be
• 37:26
  Speaker 1: able to tell me?
• 37:28
  Speaker 4: Yeah, I believe them.
• 37:35
  Speaker 1: It doesn't bother me.
• 37:36
  Speaker 5: It doesn't bother me either, because if I.
• 37:38
  Speaker 2: Went to a buddy's house and he made something and
• 37:40
  Speaker 2: he's like, you'll never guess what I made that out of,
• 37:42
  Speaker 2: you know, I'd be like, I'll ry it.
• 37:45
  Speaker 5: Well, I mean, so there's a market for that stuff. Right.
• 37:47
  Speaker 5: If I'm in Alabama and I'm going and we don't
• 37:50
  Speaker 5: have the Canadian versus Michigan kind of competition you're talking about,
• 37:55
  Speaker 5: if I roll into an Alabama gas station.
• 37:57
  Speaker 1: Not even on the border, not on the board.
• 38:00
  Speaker 5: I'm rolling through there, I'm gonna see the hot dog rollers,
• 38:06
  Speaker 5: but right next to it, I'm gonna see a jar
• 38:09
  Speaker 5: pickle picks feet, I'm gonna see a jar pickle pick snouts.
• 38:11
  Speaker 5: I'm gonna like that. There's a market for that stuff in.
• 38:15
  Speaker 2: It, And you think those snouts and those feet are
• 38:20
  Speaker 2: not likely to be in those dogs.
• 38:23
  Speaker 4: I think he knows that.
• 38:26
  Speaker 5: Of the places I've been to, I haven't seen it.
• 38:29
  Speaker 1: And if you did, you'd tell me.
• 38:30
  Speaker 5: If I did, I tell you so I've been to
• 38:35
  Speaker 5: you know, I've been to a lot of them.
• 38:39
  Speaker 1: Ran, I know you're bursting with questions. I got in
• 38:41
  Speaker 1: I one walk me through. It seems like they call
• 38:46
  Speaker 1: out a beef hot dog, like it seems like if
• 38:49
  Speaker 1: it's a beef hot dog, they want to tell you
• 38:51
  Speaker 1: that it's a beef hot dog, right, And so they're
• 38:55
  Speaker 1: sort of trying. They're like they're they're providing like it's
• 38:58
  Speaker 1: juxtaposed to.
• 39:00
  Speaker 5: What, Yeah, that so hot dogs are made out of beef,
• 39:05
  Speaker 5: pork or chicken or combinations of the above.
• 39:09
  Speaker 1: I didn't know there was a chicken hot dog. Yeah, really,
• 39:13
  Speaker 1: But the guys making those aren't like chicken hot dogs,
• 39:16
  Speaker 1: the chicken and dark like it seems like they're proud.
• 39:21
  Speaker 4: Of a beef. Oh yeah, all beef. I mean that's
• 39:24
  Speaker 4: like a branding thing. I think it's like.
• 39:27
  Speaker 5: That it elicits I think incorrectly your quality or whatever.
• 39:33
  Speaker 1: I mean.
• 39:33
  Speaker 5: They are also religious pieces to it, where you've got
• 39:38
  Speaker 5: to understand kosher.
• 39:39
  Speaker 1: That's good, yeah, cosh root or what. So it's a
• 39:43
  Speaker 1: whole is the whole wal Yeah, okay, all right.
• 39:47
  Speaker 2: So you'd be like if you were going into an
• 39:50
  Speaker 2: area where you had you had Muslims, yeah, yeah, Jews,
• 39:55
  Speaker 2: you might see that there's a higher prevalence of just
• 39:58
  Speaker 2: like labeled beef with.
• 40:01
  Speaker 5: And it would have the stamp on there. So that's
• 40:02
  Speaker 5: what they're all looking for, is the triangle k or
• 40:04
  Speaker 5: the halal or.
• 40:05
  Speaker 1: What God is God? So that that drives that.
• 40:08
  Speaker 5: But it does it.
• 40:09
  Speaker 1: Doesn't mean that if it doesn't say it, like if
• 40:12
  Speaker 1: they're not touting what it is, it's likely because it's what.
• 40:19
  Speaker 5: You know, it's a standard pork hot dog is what
• 40:20
  Speaker 5: I would expect. I mean, pork is pork is the
• 40:23
  Speaker 5: easiest uh protein source to make a make a hot dog.
• 40:29
  Speaker 5: Emulsion out of very forgiving, very easy to make. So
• 40:34
  Speaker 5: in the industry that there's a saying that says pork
• 40:40
  Speaker 5: makes sausage and chicken makes money. That'd be another that'd
• 40:46
  Speaker 5: be a good name for the podcast Problems for Deer
• 40:49
  Speaker 5: makes for a big weekend. Yeah, yeah, yeah, that's right. Yeah.
• 40:52
  Speaker 5: So chicken has a really high water holding capacity, so
• 40:56
  Speaker 5: you can you can put more water on the protein
• 40:58
  Speaker 5: and sell more water.
• 41:00
  Speaker 3: So we've thrown around the word emulsion, and I pretend
• 41:04
  Speaker 3: like I know what we're talking about, but scientifically speaking,
• 41:07
  Speaker 3: what are we like? Yeah, I know, I sort of
• 41:10
  Speaker 3: know when I see it, But what's going on there?
• 41:12
  Speaker 3: And then how does different proteins? How do the different
• 41:16
  Speaker 3: proteins factor into that? Yea, because then you're talking about
• 41:18
  Speaker 3: water content.
• 41:19
  Speaker 5: So people hear the word emulsion and they think, oh,
• 41:24
  Speaker 5: this is lab grown food. You know, it has this
• 41:28
  Speaker 5: scientific key feel to it. You know, milk's and emulsion.
• 41:34
  Speaker 5: There's all kinds of natural emulsions out there.
• 41:37
  Speaker 1: How is milk and emulsion?
• 41:38
  Speaker 5: What an emulsion is is a fat particle that's stabilized
• 41:44
  Speaker 5: with a mulse fire around it. So there are stabilized
• 41:48
  Speaker 5: fats inside of milk.
• 41:50
  Speaker 1: That's an emulsion means.
• 41:53
  Speaker 5: You know, so if I make salad dressing, you know,
• 41:55
  Speaker 5: an emulsion is I'm taking two things that won't mix.
• 41:59
  Speaker 5: I'm mixing them and stabilizing it. So salad dressing, oil
• 42:03
  Speaker 5: and water, oil and vinegar, whatever it is, if I
• 42:05
  Speaker 5: shake that up in thirty minutes, it's gonna be separated again.
• 42:09
  Speaker 1: Yeah, yeah, yeah, Okay.
• 42:11
  Speaker 5: An emulsion puts an emulsifier around those oil particles to
• 42:16
  Speaker 5: stabilize it.
• 42:17
  Speaker 1: Okay, let's let's we make our own dressing and we
• 42:22
  Speaker 1: buy addressing like most American households.
• 42:24
  Speaker 2: So when we make it, I have a little shaker,
• 42:27
  Speaker 2: you can, right, yeah, shake it up. You're right, it's
• 42:30
  Speaker 2: like perfect.
• 42:31
  Speaker 1: But then you you know, when you go get it
• 42:33
  Speaker 1: the next time, it's separated out right.
• 42:35
  Speaker 2: But then when you buy whatever, who's the guy that
• 42:39
  Speaker 2: the actor Paul? Yeah, you buy some Paul Newman, it
• 42:45
  Speaker 2: doesn't separate. So what would I need to be doing
• 42:48
  Speaker 2: at home to make mine like his?
• 42:50
  Speaker 5: That'll be similar to what we're going to talk about.
• 42:52
  Speaker 5: For a hot dog and massins, you got to pull
• 42:53
  Speaker 5: it in a mulsifier around that oil particle to keep
• 42:57
  Speaker 5: those oil particles from getting together in a glomerate. Okay,
• 43:01
  Speaker 5: that's that's what happens. So I emulsions are again, they're natural.
• 43:06
  Speaker 5: I've I've worked with emotion emulsions my entire career because
• 43:10
  Speaker 5: I used to be in the chemical space. So we
• 43:12
  Speaker 5: made lots of defoemers and things of that nature that
• 43:15
  Speaker 5: are stable emulsions, and that's the key. And in a
• 43:19
  Speaker 5: hot dog, the oil particle is a fat, and the
• 43:26
  Speaker 5: emulsifier that we're gonna protect that fat from getting getting
• 43:30
  Speaker 5: together is protein.
• 43:33
  Speaker 1: Huh. So is it salad dressing.
• 43:36
  Speaker 5: And salad dressing?
• 43:37
  Speaker 1: You know?
• 43:37
  Speaker 5: It may be. Uh, there are all kinds of emulsions,
• 43:41
  Speaker 5: starches and things like that. Good that can they can
• 43:44
  Speaker 5: stabilize them.
• 43:45
  Speaker 1: But you could make one from the things you could
• 43:47
  Speaker 1: buy at a grocery store.
• 43:48
  Speaker 5: Yeah, yeah, yeah. And the key is that you've got
• 43:52
  Speaker 5: to put tons of energy into it, So you gotta
• 43:54
  Speaker 5: shake the Jesus out of that thing. And when they
• 43:58
  Speaker 5: make it, most likely obviously they're not shaking individual jars
• 44:02
  Speaker 5: at the Paul New Manufactory assoom.
• 44:05
  Speaker 2: So what yeah, three guys, Yeah, they got like an
• 44:09
  Speaker 2: industrial age.
• 44:10
  Speaker 5: They've got a full on a mult fire pump.
• 44:12
  Speaker 3: I was imagining guys on lunch break all going out
• 44:15
  Speaker 3: for a smoke in their forms are.
• 44:16
  Speaker 5: Just that's right. So there there's back pressure on that pump.
• 44:22
  Speaker 5: They're gonna cycle it through that pump, you know, probably
• 44:24
  Speaker 5: six seven, eight, nine times, get the particle size, the
• 44:27
  Speaker 5: oil down, stabilize it, you know, the same deal and
• 44:30
  Speaker 5: a hot dog, same process.
• 44:34
  Speaker 1: So what do you grind at?
• 44:35
  Speaker 2: Walk me through making a dog like you got your
• 44:37
  Speaker 2: your lean meat yep, and you're grinding it to to.
• 44:42
  Speaker 1: Like a liquid?
• 44:44
  Speaker 5: Not really? Well, I mean I'm gonna grind it a
• 44:47
  Speaker 5: help a lot more than I'm gonna grind ground beef.
• 44:49
  Speaker 5: I'm gonna ground a paste, let's say, not a liquid.
• 44:52
  Speaker 5: So I'm gonna grind it to probably a three to
• 44:56
  Speaker 5: five millimeter plate something like that. Fine grind. But step
• 45:04
  Speaker 5: one is protein extraction. So I have to extract the
• 45:09
  Speaker 5: proteins out of that meat.
• 45:11
  Speaker 1: Well, it is protein. What's left when you get the protein.
• 45:15
  Speaker 5: So, but I've got to extract the individual pieces of protein.
• 45:20
  Speaker 5: So protein is a polymer, right, It's a you know,
• 45:24
  Speaker 5: it's a bunch of amino acids that are stacked out
• 45:27
  Speaker 5: into a polymer chain. And so I need to unwind
• 45:31
  Speaker 5: and extract those proteins so that it's ready to make
• 45:33
  Speaker 5: an emulsion because it's yeah, it's a protein, but it's
• 45:37
  Speaker 5: in the form of a muscle. So I've got to
• 45:40
  Speaker 5: get it out of that form of a muscle, and
• 45:44
  Speaker 5: I do that with salt. So that's that's why I
• 45:48
  Speaker 5: argued that salt was the most important ingredient. There's salt flavor,
• 45:52
  Speaker 5: salt drives protein extraction. So you know, again key components salt, lean, protein, fat,
• 46:04
  Speaker 5: and water in the form of ice are traditionally it
• 46:09
  Speaker 5: Because what I want to do is extract that protein,
• 46:13
  Speaker 5: but I have to be very careful that I don't
• 46:15
  Speaker 5: start to denature it because I wanted to denature in
• 46:18
  Speaker 5: the oven. That's when I wanted to form into a
• 46:20
  Speaker 5: gel and cook and solidify and have that texture that
• 46:23
  Speaker 5: you want. You can't have it denature in the processing spot.
• 46:28
  Speaker 5: So I'm going to add ice to keep the temperature down.
• 46:31
  Speaker 1: Got got it? I see.
• 46:33
  Speaker 5: So there's there's a what is it? I got to
• 46:37
  Speaker 5: look at my notes. So there's a differential scanning calorimetry, colorimetry, calorimetry.
• 46:44
  Speaker 5: That's a tough say that word five times DS. That's
• 46:47
  Speaker 5: what I know it's it's a graph, if you will,
• 46:53
  Speaker 5: of the denaturing process of a protein. So pork has
• 46:57
  Speaker 5: this really wide denaturing curve kind of a low peak
• 47:01
  Speaker 5: and comes off the other end really forgiving venison extremely
• 47:10
  Speaker 5: narrow and extremely high peak. So what that means is
• 47:13
  Speaker 5: if I let temperature get away from me and in
• 47:15
  Speaker 5: the manufacturing process, it's going to be nature quick really.
• 47:21
  Speaker 1: So that's why where's beef sit on that little scale.
• 47:25
  Speaker 5: Harder than pork. So pork is the easiest. Beef is
• 47:30
  Speaker 5: harder both because of the DC curve and then also
• 47:36
  Speaker 5: just because the extract ability of the proteins.
• 47:38
  Speaker 3: For for like someone just who knows these meats from
• 47:42
  Speaker 3: cooking in a kitchen. Is that why like does that
• 47:46
  Speaker 3: curve have to do with people saying like, don't over
• 47:49
  Speaker 3: cook your venison. It's really easy to overcook your venison.
• 47:51
  Speaker 3: Like that's is there is there, there's a piece of
• 47:54
  Speaker 3: a relationship there.
• 47:55
  Speaker 5: And you guys, we all know right it's it's there's
• 47:59
  Speaker 5: very little or muscular lipids are fat. It's a highly
• 48:03
  Speaker 5: active muscle that proteins are packed really tight. So that's
• 48:07
  Speaker 5: what makes them hard to extract.
• 48:08
  Speaker 4: Mm hm.
• 48:11
  Speaker 5: So you know over cooking venison has more to do
• 48:14
  Speaker 5: with you just lose any little bit of fat that
• 48:18
  Speaker 5: was in there, and you're gonna make it really tough too.
• 48:22
  Speaker 2: So do you I want to continue out with you multifying,
• 48:25
  Speaker 2: but just on this subject, would you be able to
• 48:30
  Speaker 2: make would you be able to take deer.
• 48:32
  Speaker 1: Meat wild deer meat?
• 48:37
  Speaker 2: Would you be able to take deer meat and make
• 48:39
  Speaker 2: a dog that if I came in the gas station
• 48:41
  Speaker 2: and grabbed it off the roller, I would just think
• 48:43
  Speaker 2: I was having a roller dog?
• 48:45
  Speaker 1: Or would I be like something's different.
• 48:48
  Speaker 5: You know, it's gonna have venison flavor. Obviously it's gonna
• 48:51
  Speaker 5: have a wild flavor. But outside of that, the texture,
• 48:54
  Speaker 5: I think that I think we could get the texture
• 48:57
  Speaker 5: and all of that stuff right. It'd be really.
• 49:01
  Speaker 3: Hard, really. Yeah, there's there's science to this.
• 49:05
  Speaker 5: This that the d s C is the biggest driver.
• 49:08
  Speaker 5: There's also p h of the muscle itself. So Karen
• 49:14
  Speaker 5: mentioned that I should listen to the The Red Cutter episode,
• 49:18
  Speaker 5: and did.
• 49:20
  Speaker 1: You ever hear that guy before?
• 49:21
  Speaker 5: No, you did not talk about we would. Yeah, I mean,
• 49:25
  Speaker 5: I it's intimidating. I feel like I'm the least intellectual
• 49:30
  Speaker 5: of all the of all the guests you've had, but.
• 49:32
  Speaker 1: No you no, okay, don't worry about that.
• 49:38
  Speaker 5: All right. Yeah, it was interesting. So everything he was
• 49:43
  Speaker 5: focusing on was about the tooth and chew of the
• 49:50
  Speaker 5: meat making hot dogs. It's it's different. It's all about
• 49:55
  Speaker 5: protein extraction. So he was talking about the DFD meat
• 50:03
  Speaker 5: you know you got. You called it red cutter. He
• 50:05
  Speaker 5: called it dark cutter. That stuff, it's really easy to
• 50:11
  Speaker 5: extract proteins from it. So he may not like it,
• 50:14
  Speaker 5: but I kind of do because it's a it's a
• 50:16
  Speaker 5: it's easy to extract protein from a dark cutter. That
• 50:22
  Speaker 5: being said, the flavor is different and all that kind
• 50:25
  Speaker 5: of stuff. So and I'm just talking pure protein extraction.
• 50:31
  Speaker 5: But you talk in that episode, you talk a little
• 50:33
  Speaker 5: about pre and post rigor. It's easier to extract proteins
• 50:40
  Speaker 5: to make a hot dog in pre rigor meat then
• 50:44
  Speaker 5: it would be in a post rigor protein. You would
• 50:48
  Speaker 5: never do that. And it has most of what it
• 50:52
  Speaker 5: has to do with pH. So as a as a
• 50:54
  Speaker 5: muscle riggers, the pH is going to drop. If that
• 51:00
  Speaker 5: animal was in stress when it was killed, that's gonna
• 51:03
  Speaker 5: have lactic acid building up. That's gonna make the pH
• 51:06
  Speaker 5: drop and I can extract proteins better at a higher pH.
• 51:11
  Speaker 5: So there are things you can chemically do, add phosphates,
• 51:14
  Speaker 5: add some other stuff to get the proteins to extract.
• 51:17
  Speaker 5: But that's all the stuff that you got against you.
• 51:20
  Speaker 5: When you're trying to make a venison hot dog, it's
• 51:22
  Speaker 5: gonna be low pH. It's got that real narrow band
• 51:25
  Speaker 5: of the DSc curve film it can be done.
• 51:30
  Speaker 1: Deer meat has a different pH.
• 51:34
  Speaker 5: A wild killed deer would have a different pH. I think, so,
• 51:40
  Speaker 5: I mean, unless, I mean, I think if I was
• 51:45
  Speaker 5: picking the perfect animal, I would pick a young dough.
• 51:51
  Speaker 5: I would shoot it in the head, and I would
• 51:55
  Speaker 5: contemplate field dressing and making hot dogs out of it.
• 51:58
  Speaker 1: That day right then in there, just get right to it.
• 52:04
  Speaker 5: But but I mean, it's I mean, that's a lot
• 52:05
  Speaker 5: of hot talks.
• 52:10
  Speaker 1: You know, you just mentioned Rigorman. This has nothing to
• 52:14
  Speaker 1: do what we're talking about.
• 52:15
  Speaker 2: But I saw a new buddy mine yesterday and he
• 52:19
  Speaker 2: was telling me that he he's a fireman, and he's
• 52:27
  Speaker 2: telling me, weird, it's kind of hot, weird how this
• 52:29
  Speaker 2: whole thing came up. But he's telling me they went
• 52:32
  Speaker 2: to a nursing home one time and there was a
• 52:37
  Speaker 2: guy and they had called about a guy that he
• 52:40
  Speaker 2: was on a pacemaker and on some kind of other
• 52:43
  Speaker 2: respirator or something. And they're like they're called about it
• 52:48
  Speaker 2: that they couldn't tell what was going on with them.
• 52:51
  Speaker 1: But he had a pulse hmm.
• 52:56
  Speaker 2: But when he went he grabbed his arm went lifted up,
• 52:58
  Speaker 2: and the guy was already in rigor with a pulse.
• 53:02
  Speaker 2: Because because if I can't remember what he's explains people
• 53:04
  Speaker 2: like some they had him on some sort of life
• 53:06
  Speaker 2: support deal or something that was still registering mm hmm.
• 53:12
  Speaker 2: And he's like, no, he's not with us anymore. Crazy
• 53:17
  Speaker 2: That well, that is well, I wish I remember the
• 53:19
  Speaker 2: story better.
• 53:21
  Speaker 1: Back to hot but back to hot dogs.
• 53:27
  Speaker 2: Yeah, yeah, I wish I remember what he told me better.
• 53:30
  Speaker 2: I was driving, my kid was trying to get a
• 53:31
  Speaker 2: hold of me.
• 53:32
  Speaker 3: Where does the where does the water content come into
• 53:36
  Speaker 3: play of these different meats as far as like their
• 53:40
  Speaker 3: ability to emulsify.
• 53:43
  Speaker 5: Uh, I'd say it's less about water holding capacity. I
• 53:46
  Speaker 5: mean they've all got I'll have to look at look
• 53:51
  Speaker 5: it up, but you know, sixty percent water or something
• 53:55
  Speaker 5: something in that muscle chicken can hold more water right.
• 54:00
  Speaker 5: Oftentimes a manufacturer likes that because they can sell more
• 54:04
  Speaker 5: water and both in a chicken breast or or in
• 54:07
  Speaker 5: a chicken hot dog. The more water that you put
• 54:12
  Speaker 5: into the emulsion, you're stuffing a watery substance into cellul
• 54:17
  Speaker 5: is casing, and that gets difficult to handle. You know.
• 54:21
  Speaker 5: The more viscous the emulsion is. When you when you
• 54:25
  Speaker 5: stuff it through the stuffing horn, I think the casing
• 54:29
  Speaker 5: will take it. It'll twist more, you'll get good link
• 54:32
  Speaker 5: sizes and all that good stuff. Yeah, so I would
• 54:40
  Speaker 5: say that water holding and water content is less of
• 54:43
  Speaker 5: a concern. It's more about you. Remember what I said.
• 54:46
  Speaker 5: When you're making an emulsion, it's an oil particle surrounded
• 54:48
  Speaker 5: by protein. You want you gotta know how much fats
• 54:53
  Speaker 5: coming in with your trim, So how much fats already
• 54:56
  Speaker 5: in your lean? How much fat am I adding that
• 55:00
  Speaker 5: thirty percent fat that's in a hot dog, And that
• 55:05
  Speaker 5: ratio needs to be right because you got too little protein.
• 55:09
  Speaker 5: You're not going to completely cover that oild particle. You
• 55:12
  Speaker 5: got too much protein and there's extra protein kind of
• 55:15
  Speaker 5: swimming around.
• 55:16
  Speaker 4: And yeah, this is what I remember from describing the.
• 55:19
  Speaker 5: Challenges important process I mean, yeah, the the key steps
• 55:25
  Speaker 5: and that I don't want to. I've seen some of
• 55:29
  Speaker 5: the homemade hot dog recipes and stuff like that on there,
• 55:32
  Speaker 5: and I think what's missing out there is that it's
• 55:38
  Speaker 5: two distinct processes. Step one is I want to extract
• 55:41
  Speaker 5: my proteins. So in my kitchen, I would do that
• 55:46
  Speaker 5: in a different piece of equipment. I'm not going to
• 55:48
  Speaker 5: do that in a food processor because that's going to
• 55:50
  Speaker 5: heat it up and I'm going to start denaturing and
• 55:54
  Speaker 5: that'll be a problem.
• 55:55
  Speaker 1: Okay, what are you gonna do it in?
• 55:56
  Speaker 5: I'd actually probably do it in a stand mixer with
• 55:59
  Speaker 5: a paddle mm a two to three you know, plate grind,
• 56:05
  Speaker 5: add my salt, add probably half my ice to keep
• 56:08
  Speaker 5: the temperature down, and slowly extract the proteins and you'll
• 56:13
  Speaker 5: know you're done when it stops being grainy and start
• 56:17
  Speaker 5: it'll be extremely sticky mm hmm, so it'll stick to
• 56:21
  Speaker 5: your hand. You can pull individual fibers, like if you
• 56:24
  Speaker 5: pull it out like this, you'll see fibers. Kind of
• 56:26
  Speaker 5: break man.
• 56:26
  Speaker 1: I could picture what you're talking about, having made some
• 56:29
  Speaker 1: dogs in my day.
• 56:30
  Speaker 5: Yeah, that's that's what you're looking for. You're good to go.
• 56:34
  Speaker 5: Your proteins are extracted.
• 56:36
  Speaker 1: So you know what's done by that, you know. So
• 56:39
  Speaker 1: it's a look thing, a looking.
• 56:41
  Speaker 5: Look and feel thing. And I mean in the in
• 56:43
  Speaker 5: the industrial world, it's a it's a recipe, like they know,
• 56:47
  Speaker 5: I'm gonna put this much ice in at this time.
• 56:50
  Speaker 5: They've got specialized equipment that's both there. They're chopper they
• 56:54
  Speaker 5: call it. That's where you do the protein extraction and
• 56:58
  Speaker 5: chopper and a multifier. It's all in the kind of
• 57:00
  Speaker 5: the same piece of equipment. And then they're gonna ship
• 57:03
  Speaker 5: that to the stuffing plant to stuff.
• 57:07
  Speaker 1: When you when you go to put that, when you
• 57:08
  Speaker 1: get that hot dog already and he's ready to go
• 57:11
  Speaker 1: in one of these here, would you be able to
• 57:13
  Speaker 1: pack it into a snowball? Or is it? Or is
• 57:15
  Speaker 1: it a little runnier than that.
• 57:16
  Speaker 5: It's a little runnier than that. Yeah, yeah, yeah, I mean,
• 57:24
  Speaker 5: but it's pasty. It's it, you know it Once you
• 57:28
  Speaker 5: add the fat, it gets that white kind of creamy appearance.
• 57:32
  Speaker 4: Right.
• 57:34
  Speaker 5: My, I don't know when you want to get into it,
• 57:37
  Speaker 5: but kind of my concept for a venison hot dog
• 57:42
  Speaker 5: is uh, I think it's Hey, I'm using in my
• 57:48
  Speaker 5: concept I was towing random before this. I'm using bear
• 57:51
  Speaker 5: fat and the key thing is to understand what is
• 57:59
  Speaker 5: that protein to fat content and and when I'm emulsifying
• 58:06
  Speaker 5: it in the kitchen. Dude, I'm not running it through
• 58:08
  Speaker 5: that food processor for more than two minutes. Kay, because
• 58:14
  Speaker 5: of the temperature, because if I go too hot at
• 58:16
  Speaker 5: the temperature's gonna get away from me.
• 58:18
  Speaker 2: I got a question on the heat thing. I'm trying
• 58:21
  Speaker 2: if this is related or not. You ever you ever
• 58:23
  Speaker 2: smoked fish, smoke salmon, try out whatever you ever? Notice
• 58:27
  Speaker 2: it really doesn't matter what kind of fish you're smoking.
• 58:31
  Speaker 2: If you get it, if you get it too hot
• 58:34
  Speaker 2: too fast during the smoking process, it puts off that
• 58:37
  Speaker 2: white mm hmm.
• 58:39
  Speaker 1: I don't know, foamy goo. You're melting fat and it's like,
• 58:43
  Speaker 1: oh you you you overdid it, like too much heat
• 58:47
  Speaker 1: too quick, right that that's what that is is melted fat. Okay?
• 58:51
  Speaker 2: Is that the same as what you're talking about, So
• 58:53
  Speaker 2: it's that's a different problem problem.
• 58:56
  Speaker 5: This has more to do with taking off the dnateaturing
• 59:00
  Speaker 5: process to form that protein gel that is a hot
• 59:03
  Speaker 5: dog before it's in the oven. I needed to happen
• 59:07
  Speaker 5: in the oven run the smoker god.
• 59:12
  Speaker 3: So the the problem then if you if you get
• 59:17
  Speaker 3: that heat going there, it's is it that it's not
• 59:20
  Speaker 3: going to bind to the fat.
• 59:22
  Speaker 1: Like like you said, there's two separate steps.
• 59:24
  Speaker 3: There's one denaturing the protein and then distracting the protein, sorry,
• 59:28
  Speaker 3: extracting the protein, and you do want to avoid denaturing it.
• 59:31
  Speaker 3: And then two is the actual emulsifying process.
• 59:36
  Speaker 5: Yeah. So I mean think of it as as that
• 59:39
  Speaker 5: protein is gonna gel and firm up before you've made
• 59:42
  Speaker 5: it into emulsion. So it's not individual pieces of protein
• 59:47
  Speaker 5: to wrap around that fat. It's not available anymore because
• 59:50
  Speaker 5: it's gelled up and solidified if you will. Yeah, And
• 59:56
  Speaker 5: that's the multifying process is four eyes, lots of time
• 1:00:04
  Speaker 5: to pre emulsified fat. So I want to beat up
• 1:00:07
  Speaker 5: the fat so I get the size of fat particle
• 1:00:10
  Speaker 5: that I want. I want one to ten microns or
• 1:00:14
  Speaker 5: something like that, and then I'm gonna wrap that protein
• 1:00:17
  Speaker 5: emulsion around it, or that protein sorry, extracted protein around
• 1:00:21
  Speaker 5: it to make an emulsion.
• 1:00:23
  Speaker 3: And that is from the food processor. That's where you're
• 1:00:26
  Speaker 3: applying the energy to it.
• 1:00:28
  Speaker 5: Serious serious energy.
• 1:00:30
  Speaker 2: When someone gets blowney, that's multified. Brat is not a
• 1:00:35
  Speaker 2: multified when you go and get lunch meat at a
• 1:00:39
  Speaker 2: at a deli counter Albertson's Safe Way or whatever, and
• 1:00:43
  Speaker 2: you get like a like a turkey lunch meat. Some
• 1:00:46
  Speaker 2: of that's emulsified, but some of it's just turkey breast. Yeah,
• 1:00:53
  Speaker 2: So like where else do people see a multifications?
• 1:00:56
  Speaker 5: Hot dogs, blowney, mortidella, all those types of products go
• 1:01:04
  Speaker 5: through in a multification step. I'd say deli meats are
• 1:01:08
  Speaker 5: approaching it, but not necessarily. They're not necessarily all the
• 1:01:12
  Speaker 5: way there. So to make a deli meat you wanna,
• 1:01:18
  Speaker 5: you're gonna take pieces of you know, whatever meat you're
• 1:01:21
  Speaker 5: wanting to make, we'll say turkey. I want to break
• 1:01:25
  Speaker 5: down the surface of each one of those individual chunks
• 1:01:29
  Speaker 5: using enzymes, salt things. So it's kind of like in
• 1:01:35
  Speaker 5: a multifying step, but you're not a multifying it. Once
• 1:01:39
  Speaker 5: you get the edges of that surface surface sticky, you're
• 1:01:43
  Speaker 5: gonna press it and make and and it's gonna basically
• 1:01:48
  Speaker 5: glue it all together. So it makes you know, you
• 1:01:52
  Speaker 5: either do that in a round casing, which those over
• 1:01:55
  Speaker 5: there that's blowny casing the red ones.
• 1:02:00
  Speaker 1: How long is this? If me and Randall started walking
• 1:02:02
  Speaker 1: apart a lot longer.
• 1:02:04
  Speaker 4: Yeah, it's a lot of blooney.
• 1:02:06
  Speaker 5: It's a lot of boney. That's kind of a standard
• 1:02:10
  Speaker 5: you know round deli meat casing. It's made out of plastic.
• 1:02:15
  Speaker 5: It's got you know, some blooney's that plastic stays on.
• 1:02:20
  Speaker 5: Some of it. They they leave it on for the
• 1:02:22
  Speaker 5: consumer to peel off. So you got something to run
• 1:02:25
  Speaker 5: in between your teeth, clean them up, and then and
• 1:02:28
  Speaker 5: then some of them peel them off in the manufacturing process.
• 1:02:31
  Speaker 5: But I'd say.
• 1:02:32
  Speaker 1: Keep asking questions. I got.
• 1:02:33
  Speaker 2: I got to see if I can get this. This relates.
• 1:02:36
  Speaker 2: See if I get my wife to send me something. Yeah,
• 1:02:38
  Speaker 2: I'm gonna show you something.
• 1:02:40
  Speaker 5: It So, you know, a sandwich meat, a deli meat
• 1:02:44
  Speaker 5: is not quite an emulsion. It's more of individually separated
• 1:02:50
  Speaker 5: meat that's pressed and formed, and so we either leave
• 1:02:53
  Speaker 5: it round and what they call it chubb. So you know,
• 1:02:57
  Speaker 5: a deli chubb would just be a perfectly round clipped
• 1:03:00
  Speaker 5: with like hog rings basically on.
• 1:03:02
  Speaker 4: Is that a technical term?
• 1:03:04
  Speaker 5: Yep.
• 1:03:04
  Speaker 3: I always just call them loafs who described as loaf,
• 1:03:08
  Speaker 3: but chub's much better.
• 1:03:10
  Speaker 5: Chub. You can you can put them in a mold
• 1:03:13
  Speaker 5: to make them square and you're seeing the square hams.
• 1:03:16
  Speaker 3: Yeah, when you buy a little pack, when you when
• 1:03:19
  Speaker 3: you buy a little pack for to take home to
• 1:03:22
  Speaker 3: make sandwiches.
• 1:03:23
  Speaker 5: Yeah, it's square.
• 1:03:24
  Speaker 1: It's a very square piece of ham.
• 1:03:25
  Speaker 5: So that starts off in a round form, and it's
• 1:03:27
  Speaker 5: putting a mold when it's broken, when it's when it's
• 1:03:30
  Speaker 5: uh cooked. And then some hams. Back in the nineties
• 1:03:35
  Speaker 5: there were more of us. There's the D shaped ham.
• 1:03:38
  Speaker 5: Oh yeah, it's flat on one side and kind of
• 1:03:40
  Speaker 5: arc on the.
• 1:03:42
  Speaker 1: You know what.
• 1:03:42
  Speaker 2: You know what I wonder if the industry is still
• 1:03:44
  Speaker 2: into because I still use it, that stretchy net Yep,
• 1:03:47
  Speaker 2: you guys still use that stuff.
• 1:03:48
  Speaker 5: We actually saw the so yeah, I didn't bring any
• 1:03:51
  Speaker 5: but and and most of that. So it's a it's
• 1:03:54
  Speaker 5: elastic netting.
• 1:03:56
  Speaker 1: You buy a roll that last whole lifetime.
• 1:03:57
  Speaker 5: And it's used to put just service characters on the
• 1:04:00
  Speaker 5: whatever you want to do.
• 1:04:01
  Speaker 1: Oh yeah, you think that's how you guys think of it.
• 1:04:04
  Speaker 5: That's what I think I would ask.
• 1:04:05
  Speaker 2: But you know, I got one of those big stuffers
• 1:04:08
  Speaker 2: that bought like a big giant cylinder and you you
• 1:04:12
  Speaker 2: load that netting on the end of that tube.
• 1:04:14
  Speaker 1: And you can take a.
• 1:04:15
  Speaker 2: Duck or a pheasant or anything like that and cram
• 1:04:18
  Speaker 2: it through there and it comes out wrapped up trust
• 1:04:22
  Speaker 2: in that little net.
• 1:04:23
  Speaker 5: It's like a Christmas Christmas tree.
• 1:04:25
  Speaker 2: And then when you when but when you brine and
• 1:04:27
  Speaker 2: smoke it or whatever, you know, I mean, if you
• 1:04:28
  Speaker 2: smoke a duck or something, he goes like this, Yeah,
• 1:04:32
  Speaker 2: well if you if you mesh him, he stays all
• 1:04:37
  Speaker 2: like a little ball.
• 1:04:38
  Speaker 1: Yeah, and the marks look cool.
• 1:04:41
  Speaker 5: That does make some cool marks. Y.
• 1:04:42
  Speaker 3: You were telling me when we talked on the phone
• 1:04:44
  Speaker 3: about using cellulus products to impart flavor and color two.
• 1:04:52
  Speaker 3: I think specifically like lunch meats and stuff. But in
• 1:04:56
  Speaker 3: theory you could do that with a duck.
• 1:04:57
  Speaker 5: Right good.
• 1:04:59
  Speaker 4: Hey, yeah, kind of prints like explain that.
• 1:05:02
  Speaker 5: So yeah, the the guy over here, that's that's smoke treated.
• 1:05:06
  Speaker 5: So we have transfer case. So yeah. Actually, the guys
• 1:05:13
  Speaker 5: they said, uh, I was getting the printed stuff. They
• 1:05:15
  Speaker 5: we made that in our printer down to Mexico at
• 1:05:19
  Speaker 5: our at our plant and he was sending those. I said,
• 1:05:21
  Speaker 5: can you put some smoke stuff in there? And he goes, sure,
• 1:05:24
  Speaker 5: you want me to do that? So I brought it
• 1:05:29
  Speaker 5: and it sat and sat in my kitchen for a while.
• 1:05:32
  Speaker 5: My wife looks the first time, what have you been
• 1:05:35
  Speaker 5: cooking it here? It's like, yeah, it's my hot dog casing.
• 1:05:38
  Speaker 1: So what's the electric blue one you got there?
• 1:05:41
  Speaker 5: So that size is probably for a for like a
• 1:05:45
  Speaker 5: cocktail weenie or yeah, it's eighteen nineteen milimeter they've got
• 1:05:52
  Speaker 5: Why is it electric blue? It's electric blue because this
• 1:05:55
  Speaker 5: customer has a visualization system that looks for that blue color.
• 1:06:00
  Speaker 4: To make sure they got to make sure they got
• 1:06:01
  Speaker 4: off interesting.
• 1:06:04
  Speaker 5: Or most hot dog manufacturers have that looks for the
• 1:06:08
  Speaker 5: black stripe. So they're looking for that black stripe.
• 1:06:12
  Speaker 4: Is that that's automated like they're they're sorting.
• 1:06:15
  Speaker 5: Yeah, yeah, just making sure that it's all it's all gone.
• 1:06:20
  Speaker 1: God, yep.
• 1:06:22
  Speaker 5: So you were asking about transfers, So we've got smoke transfer.
• 1:06:26
  Speaker 5: Is if if I'm going to make a product, but
• 1:06:28
  Speaker 5: I'm not going to run it through a smokehouse, but
• 1:06:30
  Speaker 5: I wanted to have a smoke flavor, you'd buy a
• 1:06:33
  Speaker 5: casing with smoke transfer. There are also color transfers. The
• 1:06:39
  Speaker 5: biggest in the hot dog world is uh Is Dark
• 1:06:44
  Speaker 5: Cherry for making the red hot dog. So they're big
• 1:06:49
  Speaker 5: up in Massachusetts.
• 1:06:50
  Speaker 1: Yeah, but what does that come from with call them
• 1:06:52
  Speaker 1: like then, they used to call them red hots and stuff.
• 1:06:54
  Speaker 5: There's a brand, but.
• 1:06:57
  Speaker 1: That was just a branding thing.
• 1:06:59
  Speaker 5: Yeah, I said, I mean, you're gonna add these dogs
• 1:07:02
  Speaker 5: have probably a little bit of sodium nitrate in to
• 1:07:04
  Speaker 5: give it that pink color. That's what does. That sodium
• 1:07:08
  Speaker 5: nitrate also kills botulism and all the bad stuff. It's
• 1:07:13
  Speaker 5: probably got some phosphate in it to help get the
• 1:07:16
  Speaker 5: pH up pH discussion. I'll talk about that in my
• 1:07:21
  Speaker 5: venison recipe. Yeah, it's a cultural thing. I can I
• 1:07:29
  Speaker 5: can say that in the US, the majority of our
• 1:07:34
  Speaker 5: dark cherry red casings, and and that that color does
• 1:07:37
  Speaker 5: transfer from the casing to the hot dog. We also
• 1:07:41
  Speaker 5: have caramel colors, mostly in plastic and fibrous that transfers
• 1:07:46
  Speaker 5: a caramel color on the outside of the lunch meat.
• 1:07:50
  Speaker 5: For example. You know you see that rind, some of that,
• 1:07:53
  Speaker 5: You know a lot of that smoke, right, because it's
• 1:07:57
  Speaker 5: a smoked ham and that color comes from smoke. But
• 1:08:02
  Speaker 5: you know, I've said it a couple of times. The
• 1:08:04
  Speaker 5: consumer votes, you know votes, and their vote is with
• 1:08:06
  Speaker 5: their wallet in their eyes until they're hooked until they're
• 1:08:10
  Speaker 5: hooked till they have a flavor of flavor hook And
• 1:08:14
  Speaker 5: I want to see that kind of as a human being.
• 1:08:16
  Speaker 5: I want to see a nice ring on the outside
• 1:08:19
  Speaker 5: of my deli meat as it looks well put together.
• 1:08:21
  Speaker 1: Right do you do you happen to know? In barbecue
• 1:08:26
  Speaker 1: mm hmm. So they go like Texas barbecue whatever.
• 1:08:29
  Speaker 2: People want to see that smoke ring, and then there's
• 1:08:32
  Speaker 2: talk about how deeply penetrated that smoke ring is.
• 1:08:36
  Speaker 1: What is happening? Like, what is that ring? That's why
• 1:08:40
  Speaker 1: does it make that color?
• 1:08:41
  Speaker 5: So it's it's quite very similar to how we make
• 1:08:44
  Speaker 5: hot dog. Right we said it goes into the smokehouse
• 1:08:46
  Speaker 5: and those surfaces it's myosin. So the protein, once you've
• 1:08:51
  Speaker 5: extracted the protein out, it's in form of myosin. Heat
• 1:08:55
  Speaker 5: will make miosin migrate to the surface and the smoke
• 1:09:01
  Speaker 5: makes it crossing. So that's what makes the skin on
• 1:09:06
  Speaker 5: a hot dog. That's what makes a smoke ring. My
• 1:09:11
  Speaker 5: my argument is I want the biggest smoke ring I
• 1:09:15
  Speaker 5: can I can get when I'm smoking a butt.
• 1:09:21
  Speaker 1: Not a cigarette, but but like correct.
• 1:09:23
  Speaker 5: Boston, but I'm from Alabama, that's what we call. Yeah,
• 1:09:28
  Speaker 5: just a butt.
• 1:09:29
  Speaker 1: No, you said it word, but you just said should
• 1:09:32
  Speaker 1: we call it?
• 1:09:33
  Speaker 5: Where in Alabama?
• 1:09:36
  Speaker 1: Smoking a butt?
• 1:09:37
  Speaker 5: My wife's gonna get onto me. She's gonna say I've
• 1:09:39
  Speaker 5: been mumbling. So she's she's she's in she's in the bud.
• 1:09:43
  Speaker 1: I'm trying to my wife.
• 1:09:45
  Speaker 5: She's in your bed. So she's.
• 1:09:48
  Speaker 1: Good.
• 1:09:49
  Speaker 3: God.
• 1:09:49
  Speaker 5: The the comments that I got prepared for this from
• 1:09:51
  Speaker 5: her is don't mumble, don't use the word awesome, don't
• 1:09:55
  Speaker 5: do this, don't do that. She gave me all kinds
• 1:09:57
  Speaker 5: of good advoice.
• 1:09:58
  Speaker 4: I've been listening for us and you haven't said it
• 1:10:01
  Speaker 4: once until now.
• 1:10:02
  Speaker 5: That's awesome. Thanks.
• 1:10:05
  Speaker 2: So so that okay? That that ring? Tell me against
• 1:10:09
  Speaker 2: I want to memorize this. Yeah, the ring from smoking
• 1:10:13
  Speaker 2: is something is being drawn towards the.
• 1:10:16
  Speaker 5: Being drawn drawn to the surface, okay, and then the
• 1:10:20
  Speaker 5: smoke cross links it to make that that ring.
• 1:10:26
  Speaker 1: Okay. So theoretically you could theoretically do it to the
• 1:10:31
  Speaker 1: point where that was through and through it'll always diminish
• 1:10:34
  Speaker 1: towards the center.
• 1:10:36
  Speaker 5: I don't think he could because smoke penetration on a
• 1:10:40
  Speaker 5: piece of meat. If you put a Boston butt on
• 1:10:45
  Speaker 5: a smoker, yeah, you only need to leave it on
• 1:10:48
  Speaker 5: there for the first hour. After that it's done.
• 1:10:50
  Speaker 1: The smoke.
• 1:10:51
  Speaker 5: It's not gonna absorb anymore smoke, it's not gonna get anymore.
• 1:10:56
  Speaker 1: That's what It's just heat from there on.
• 1:10:57
  Speaker 5: After that, you might as well throw it in the oven.
• 1:11:00
  Speaker 5: Is that right? Hour two? Depending on your temperature? Right?
• 1:11:06
  Speaker 5: No kidding, you know, And that's me as a Alabama
• 1:11:10
  Speaker 5: barbecue god, not as a casing expert.
• 1:11:14
  Speaker 1: You guys got that good white sauce though.
• 1:11:16
  Speaker 5: Alabama white sauce pretty good. I ate at a place
• 1:11:19
  Speaker 5: here in town last night and they had Alabama.
• 1:11:21
  Speaker 1: White sauce right where you were. Did you get it
• 1:11:23
  Speaker 1: on the chicken?
• 1:11:23
  Speaker 5: I did? I got. I ended up getting the pulled
• 1:11:25
  Speaker 5: port because I wanted to see if you guys got
• 1:11:27
  Speaker 5: to figure it out.
• 1:11:28
  Speaker 1: Does it start with a A.
• 1:11:29
  Speaker 5: Started with a B.
• 1:11:33
  Speaker 1: You weren't a works.
• 1:11:35
  Speaker 5: It's a restaurant that family man I go to his
• 1:11:38
  Speaker 5: al works. Dude, Okay, just I didn't know the town.
• 1:11:41
  Speaker 5: It was close to the.
• 1:11:42
  Speaker 1: Hotel booth family. I got a big booth going there.
• 1:11:49
  Speaker 1: You're kind of in your own little zone, like in
• 1:11:51
  Speaker 1: your own little private area.
• 1:11:53
  Speaker 5: Yeah, I've got to be both My wife's four nine.
• 1:11:57
  Speaker 5: So she's a little bitty and and it was fine.
• 1:12:01
  Speaker 5: So I've got to be she's small. Yeah, she's small,
• 1:12:07
  Speaker 5: and so we we have to be careful about where
• 1:12:10
  Speaker 5: we eat because reach up to the counter.
• 1:12:13
  Speaker 1: Yeah.
• 1:12:15
  Speaker 5: So when we go there, I said, do you want
• 1:12:17
  Speaker 5: to see do you want to sit at a high
• 1:12:19
  Speaker 5: high one of the hot tables or one of the
• 1:12:22
  Speaker 5: regular table regular tables? Yeah, it's just because their feet dangle.
• 1:12:26
  Speaker 4: I have the opposite problem.
• 1:12:28
  Speaker 3: I want to find a place where the table isn't
• 1:12:30
  Speaker 3: too close to the back of the booths.
• 1:12:32
  Speaker 5: Why is that so.
• 1:12:32
  Speaker 4: That I can fit in without my shirt hands?
• 1:12:35
  Speaker 1: Oh, you don't like getting all in there and you're
• 1:12:36
  Speaker 1: getting trying to climb in there?
• 1:12:40
  Speaker 5: If you if you wouldn't eat eight hot dogs, Darren,
• 1:12:44
  Speaker 5: we need to dog like so do I need to
• 1:12:48
  Speaker 5: get you in like the big contest up in New York?
• 1:12:52
  Speaker 1: Could you?
• 1:12:54
  Speaker 5: Could you have that?
• 1:12:54
  Speaker 1: Mean? The competitive hot dog contest? Are we really gonna.
• 1:12:57
  Speaker 5: Joey Chestnut one? It was seventy point five high dogs?
• 1:13:00
  Speaker 1: Last listen, man, that is you're not into that, are you?
• 1:13:04
  Speaker 1: That is? That is just that is grotesque?
• 1:13:08
  Speaker 5: Soaking them in water and just no, no, I would
• 1:13:12
  Speaker 5: do it.
• 1:13:13
  Speaker 3: I would do a contest where you're just eating normal
• 1:13:15
  Speaker 3: hot dogs, like you like if you're.
• 1:13:18
  Speaker 4: Eating them to enjoy them.
• 1:13:19
  Speaker 1: If it's a hot dog enjoyment contest, and they could
• 1:13:22
  Speaker 1: like hook dudes up to like a pleasure meter. Yeah yeah,
• 1:13:27
  Speaker 1: and then who can score the highest pleasure? Yeah you like,
• 1:13:32
  Speaker 1: yeah exactly, something like that, the pleasure measurer. Just try
• 1:13:36
  Speaker 1: some way, Like.
• 1:13:37
  Speaker 2: What what do you get when you go for a hike?
• 1:13:38
  Speaker 2: You get a bunch of endorphins? I mean, are you
• 1:13:41
  Speaker 2: getting endorphins? Are you getting like it's like because there's
• 1:13:43
  Speaker 2: gotta be like a guilt. There's like get hit by
• 1:13:46
  Speaker 2: guilt and doorphins, So like those the guilt and the
• 1:13:50
  Speaker 2: endorphins are.
• 1:13:51
  Speaker 3: Yeah, it's probably it's probably like the butt at some point,
• 1:13:54
  Speaker 3: like the two meet and they just can't go any further.
• 1:13:59
  Speaker 5: He'd measures all very flow and all.
• 1:14:01
  Speaker 1: Like yeah exactly. But I don't know how do you
• 1:14:04
  Speaker 1: measure guilt?
• 1:14:05
  Speaker 4: You know?
• 1:14:05
  Speaker 1: Because I want to see that in.
• 1:14:06
  Speaker 5: The yeah, like the darting of the eyes you read
• 1:14:09
  Speaker 5: my face?
• 1:14:10
  Speaker 4: I think, how about do we? I mean, could you
• 1:14:15
  Speaker 4: talk about.
• 1:14:15
  Speaker 3: Baloney for just a second, because I've always like if
• 1:14:19
  Speaker 3: you'd ask me when I was five years old, I
• 1:14:21
  Speaker 3: could have told you, like, baloney and hot dogs are cousins.
• 1:14:26
  Speaker 5: They're closer than cousins.
• 1:14:27
  Speaker 3: Then that's what I want to Yeah, that's that's sort
• 1:14:29
  Speaker 3: of what I'm here. Yeah, so so tell me like.
• 1:14:32
  Speaker 5: I mean, maloney is an emulsion that's that's cooked in
• 1:14:35
  Speaker 5: a in a casing.
• 1:14:37
  Speaker 1: Right. Is it smoked?
• 1:14:39
  Speaker 5: No? I don't know if there's smoking. I mean, I
• 1:14:44
  Speaker 5: know I like frying bloneye yeah, and I like smoking.
• 1:14:47
  Speaker 5: Have you seen the video of the guys getting a
• 1:14:49
  Speaker 5: chob of baloney and smoking on a smoker?
• 1:14:51
  Speaker 1: Give in the what? So what are you saying?
• 1:14:55
  Speaker 4: Job?
• 1:14:56
  Speaker 3: You missed this when you're when you're texting. That's the
• 1:15:00
  Speaker 3: technical term for those loafs of meat you see in
• 1:15:04
  Speaker 3: the deli counter as a job.
• 1:15:05
  Speaker 5: But really yeah, so this.
• 1:15:08
  Speaker 1: Is for loading chobs, right, is that what it is?
• 1:15:12
  Speaker 5: Yeah?
• 1:15:14
  Speaker 1: Yeah, I remember that, man.
• 1:15:16
  Speaker 5: But yeah, I've seen some some cool videos of guys
• 1:15:19
  Speaker 5: that buy the whole thing from the deli its smoke
• 1:15:22
  Speaker 5: bolooney and smoke it and that looks outstanding. I've never
• 1:15:25
  Speaker 5: done it.
• 1:15:26
  Speaker 4: That's a great yeah.
• 1:15:29
  Speaker 5: Yeah, but I mean it's the exact same process. Can
• 1:15:31
  Speaker 5: extract proteins, control temperature, add fat, add your flavor profile.
• 1:15:39
  Speaker 5: So that's the one pieces. There's very specific spices and
• 1:15:42
  Speaker 5: things you use to get a Frank Furter.
• 1:15:45
  Speaker 4: Profile, right, And you were mentioning some of those earlier.
• 1:15:49
  Speaker 5: I think there's nutbag, coriander, there's some there's some things
• 1:15:53
  Speaker 5: in a roller dog in a classic more New York style,
• 1:15:58
  Speaker 5: Chicago style, Like when you think Frankfurter, that's what that's
• 1:16:03
  Speaker 5: what's in there. Yeah, So if you took there's also
• 1:16:07
  Speaker 5: garlic and onion and all the kind of standard.
• 1:16:10
  Speaker 1: Spices in a normal dog.
• 1:16:13
  Speaker 5: But every Yeah, and I would say that every single manufacturer,
• 1:16:18
  Speaker 5: that's the secret sauce, right, that's their own.
• 1:16:24
  Speaker 1: And this blowney question, could you mix like if you
• 1:16:28
  Speaker 1: mix up a batch of like you mix up a
• 1:16:31
  Speaker 1: hot dog emulsion, could you just decide I'm gonna throw
• 1:16:35
  Speaker 1: it into a blowny casing and then be like it's blowny.
• 1:16:39
  Speaker 5: Now different formulas?
• 1:16:41
  Speaker 1: Yeah, got it. This is not the same, right.
• 1:16:44
  Speaker 5: I would say the manufacturing process is the same, obviously,
• 1:16:48
  Speaker 5: the stuffing equipment is much much larger than on a
• 1:16:53
  Speaker 5: on a hot dog and a slower process.
• 1:16:57
  Speaker 1: I want I want to touch on process chicken for
• 1:16:59
  Speaker 1: a minute. Is that are you're familiar with?
• 1:17:01
  Speaker 5: Mildly asking all I answer if I can.
• 1:17:04
  Speaker 1: So people will point out.
• 1:17:07
  Speaker 2: They'll they'll be like like, uh did certain major fast
• 1:17:15
  Speaker 2: food chains will have their chicken products okay, chicken finger items, nuggets, whatever, okay, And.
• 1:17:24
  Speaker 1: People will say, well, but that that was made from a.
• 1:17:28
  Speaker 5: Slurry mechanically separated chicken.
• 1:17:31
  Speaker 1: Is that? Yeah? What what is that? Like? Like, how
• 1:17:36
  Speaker 1: do you do that? But then get it to be
• 1:17:38
  Speaker 1: that it's like you can hold on to it and
• 1:17:39
  Speaker 1: it's got a breading on it because it's not like
• 1:17:43
  Speaker 1: a chunk of a chicken cut out and fried.
• 1:17:46
  Speaker 5: Yeah, I mean I I'd say it's it's probably closer
• 1:17:49
  Speaker 5: to the deli meat processing that we that we were
• 1:17:51
  Speaker 5: talking about, where you free up proteins on the edge
• 1:17:56
  Speaker 5: of that chicken with enzymes and other things, and then
• 1:17:58
  Speaker 5: you press it into a mold and it basically glues
• 1:18:01
  Speaker 5: it all together. You know, you can you can look
• 1:18:05
  Speaker 5: at a sandwich mean and see does it have fat
• 1:18:08
  Speaker 5: veining in it? And does it not? And if it's
• 1:18:12
  Speaker 5: got fat and fat maanning, it's a whole muscle cut
• 1:18:14
  Speaker 5: right just cut right off, or if it doesn't, it
• 1:18:17
  Speaker 5: was it went through some level of processing. But again,
• 1:18:21
  Speaker 5: I think the thing I'm trying to convey is that
• 1:18:24
  Speaker 5: the processing it's not scary, it's not you know, it's
• 1:18:29
  Speaker 5: not this conglomerate of stuff we're sweeping off the floor,
• 1:18:35
  Speaker 5: you know. I mean, I saw you see in front
• 1:18:37
  Speaker 5: of every one of these places FDA parking, And I
• 1:18:40
  Speaker 5: asked one of the guys, I said, how how often
• 1:18:42
  Speaker 5: these guys in? Said once or twice a day? Like
• 1:18:45
  Speaker 5: every day? Yeah, yeah, every shift. So they're coming in
• 1:18:50
  Speaker 5: to do their checks and all that kind of stuff,
• 1:18:52
  Speaker 5: and it's it's a clean process.
• 1:18:54
  Speaker 1: And falls under FDA. It's not us DA, right, got it,
• 1:19:00
  Speaker 1: because like butchering is USDA, but or like you know,
• 1:19:03
  Speaker 1: like a USDA and spectator.
• 1:19:05
  Speaker 5: I'm not. I don't know a whole lot about the
• 1:19:07
  Speaker 5: certifications and all that. That was just a question. I asked,
• 1:19:10
  Speaker 5: how from these guys in they're basically checking temperatures and
• 1:19:13
  Speaker 5: conditions and all that kind of stuff. Yep, yeah, I mean.
• 1:19:17
  Speaker 5: And so to call that those fast food chain chicken
• 1:19:22
  Speaker 5: processing a slurry, I don't know that I would call
• 1:19:25
  Speaker 5: it that.
• 1:19:25
  Speaker 1: Yeah, I think that's meant to dog on it. That's
• 1:19:27
  Speaker 1: meant to make it look bad.
• 1:19:28
  Speaker 5: Yeah, I mean I think it's it's potentially there's a range, right,
• 1:19:33
  Speaker 5: there's a whole muscle cut that I'm just slicing off
• 1:19:36
  Speaker 5: the bird. M Then there's I'm I'm making sure I'm
• 1:19:42
  Speaker 5: using whole use of the animal. So I'm gonna combine
• 1:19:46
  Speaker 5: the trimmings to deli meat, or if you start migrating
• 1:19:52
  Speaker 5: into the emulsion space, I'm going to make an emulsion
• 1:19:54
  Speaker 5: and cook it.
• 1:19:55
  Speaker 4: Yeah.
• 1:19:56
  Speaker 3: It's the same as like if you had a when
• 1:19:59
  Speaker 3: you grind your deer, when you grind all your you know,
• 1:20:03
  Speaker 3: off cuts, whatever, the grind pile.
• 1:20:05
  Speaker 4: Some people like that. You know that burger eating came.
• 1:20:08
  Speaker 3: From the deer's all different parts of the deer that
• 1:20:11
  Speaker 3: was never on the deer in that form, right, It's
• 1:20:13
  Speaker 3: just a difference.
• 1:20:14
  Speaker 5: Complete use of the animal.
• 1:20:16
  Speaker 1: Yeah.
• 1:20:18
  Speaker 5: Yeah. My father in law constantly says, well, you know
• 1:20:21
  Speaker 5: what the most valuable weight of a chicken is, what's
• 1:20:23
  Speaker 5: the most valuable thing on a chicken?
• 1:20:25
  Speaker 1: By weight?
• 1:20:27
  Speaker 5: Because he says this, I've heard it three hundred thousand
• 1:20:30
  Speaker 5: times from him.
• 1:20:31
  Speaker 1: By weight by weight? Liver feathers, Is that right?
• 1:20:38
  Speaker 5: Yeah? Because they're extremely light, you know, and they're they're
• 1:20:42
  Speaker 5: highly valuable. They make feedstock, proteins and all kinds of Yeah, man,
• 1:20:50
  Speaker 5: you know they stuff them in pillows and whatnot.
• 1:20:52
  Speaker 2: You know what's crazy is on that subject, I can't
• 1:20:56
  Speaker 2: remember if I sent this to you, is these archaeologists
• 1:21:01
  Speaker 2: have developed this technique now where they can go look
• 1:21:05
  Speaker 2: at h ancient grave sites okay where you just now
• 1:21:12
  Speaker 2: you you dig it up and you think it was
• 1:21:13
  Speaker 2: just bones. They've developed these techniques where they can identify
• 1:21:18
  Speaker 2: down to genus and family generally what feathers we're in
• 1:21:26
  Speaker 2: that grave totally.
• 1:21:27
  Speaker 1: You'd never discern it.
• 1:21:28
  Speaker 2: The human eye would never be able to discern it,
• 1:21:30
  Speaker 2: like you digging ye within the within the soil, and
• 1:21:34
  Speaker 2: they can there there's this whole thing, these these five
• 1:21:36
  Speaker 2: thousand year old burial sites in Sweden and then amount
• 1:21:43
  Speaker 2: just the thing we would never known about these people
• 1:21:46
  Speaker 2: is that that just that must have been like elaborate headdresses,
• 1:21:51
  Speaker 2: capes and things out of feathers. Where there's these burials
• 1:21:55
  Speaker 2: that they got a half dozen different they're finding that
• 1:21:57
  Speaker 2: they're buried with a half dozen different kinds.
• 1:21:59
  Speaker 1: Of space hawk, oh, will grouse, water fowl, wow, all
• 1:22:06
  Speaker 1: in these like feathers in these in these sights the
• 1:22:11
  Speaker 1: previous people thought of as just bones.
• 1:22:14
  Speaker 2: So like when you look at the when you look
• 1:22:16
  Speaker 2: at archaeology, you often see that they'll like, let's say
• 1:22:19
  Speaker 2: this whole room is an archaeological site. Some dude might
• 1:22:22
  Speaker 2: come in and do one square meter, but then he's
• 1:22:25
  Speaker 2: like you leave the rest, Like that's why.
• 1:22:29
  Speaker 5: Hmm. So you've got something because sometimes.
• 1:22:32
  Speaker 2: Some dude's like, no, man, I could take that dirt
• 1:22:34
  Speaker 2: and tell you what he was buried, like what he
• 1:22:35
  Speaker 2: was wearing when he was buried, you know. So you
• 1:22:39
  Speaker 2: like that that level of restraint like lead you know,
• 1:22:41
  Speaker 2: like leave it because dudes in the future will be
• 1:22:44
  Speaker 2: able to do amazing, you know, in ways you can't imagine,
• 1:22:47
  Speaker 2: you know what I mean. But just thinking about that
• 1:22:49
  Speaker 2: what made me think of that? As you're saying that
• 1:22:51
  Speaker 2: they that that that those feathers are utilized.
• 1:22:55
  Speaker 5: That's the goal. Everything's utilized. But yeah, that's that's absolutely
• 1:22:59
  Speaker 5: And using the technology that you have to do to
• 1:23:02
  Speaker 5: figure out the DNA, I guess.
• 1:23:04
  Speaker 1: And they and they look at a lot of these
• 1:23:07
  Speaker 1: people are laid on their side and they can look
• 1:23:10
  Speaker 1: at where so like you know, they'll find that there's
• 1:23:12
  Speaker 1: a lot of stuff around the shoulder area, there's stuff
• 1:23:14
  Speaker 1: around the head area, there's stuff on the elbow area,
• 1:23:18
  Speaker 1: you know where they had adornment, feather adornment on them.
• 1:23:22
  Speaker 5: And I think it's like they died and this was
• 1:23:24
  Speaker 5: the burial.
• 1:23:25
  Speaker 1: Yeah, ceremonial berriers, ceremonial burials. Yeah. How much how much
• 1:23:31
  Speaker 1: have you dealt with normal casings, natural.
• 1:23:34
  Speaker 5: Case natural casings? You know, a decent amount. I mean,
• 1:23:37
  Speaker 5: so we don't we don't supply them. So the natural
• 1:23:39
  Speaker 5: casings are in the form of hog, sheep or collagen.
• 1:23:43
  Speaker 2: Yep, we'll talk about hog hog casinges. One time we
• 1:23:47
  Speaker 2: took a wild hog. We're hunting down in Florida. I
• 1:23:50
  Speaker 2: took a wild hog and I got out. I don't know,
• 1:23:53
  Speaker 2: man like, you could have stretched it from me to
• 1:23:55
  Speaker 2: that wall over there, I.
• 1:23:56
  Speaker 1: Guess from one from one of these walls. The other
• 1:23:58
  Speaker 1: wall wasn't that long. Probably now I'm lying, it was
• 1:24:03
  Speaker 1: half that distance, Okay.
• 1:24:07
  Speaker 2: Inverted, soaked it in vinegar, soaked it in a mild
• 1:24:09
  Speaker 2: vinegar solution, water and vinegar, just loosen it up.
• 1:24:13
  Speaker 1: Inverted the whole thing because it's all fatty on the inside.
• 1:24:19
  Speaker 1: And then we just very gently scraped it and scraped
• 1:24:22
  Speaker 1: it and scraped it until we had like what you
• 1:24:25
  Speaker 1: would buy when you bought natural casings and then made
• 1:24:30
  Speaker 1: Brits out of it. It was funny about it. It
• 1:24:32
  Speaker 1: was the toughest, like, I don't know where we went wrong.
• 1:24:36
  Speaker 5: Did you salt it? So that's part of the process.
• 1:24:40
  Speaker 1: It was you bit that broad dude. You were fighting
• 1:24:43
  Speaker 1: that brot, trying to get your bite off.
• 1:24:45
  Speaker 2: And I was like, man, there's something we didn't do,
• 1:24:47
  Speaker 2: you know, I mean, there's something we did, like oversight
• 1:24:49
  Speaker 2: we made you know.
• 1:24:49
  Speaker 5: Sure. Yeah. The guy that founded our company, his uncle
• 1:24:53
  Speaker 5: ran a natural casing company, okay, and it was called
• 1:24:58
  Speaker 5: Oppenheimer Casings, I think, and they he went.
• 1:25:02
  Speaker 1: Like a whole nuclear deal here.
• 1:25:03
  Speaker 5: So that's what I originally thought, because he originally sold
• 1:25:06
  Speaker 5: some of his land to the U to the U. S.
• 1:25:10
  Speaker 5: Government some sort of nuclear you know. It was all
• 1:25:13
  Speaker 5: around that same time. I said, I said, is this
• 1:25:16
  Speaker 5: the Oppenheimer Like Oppenheimer? No, no different, open man, So
• 1:25:23
  Speaker 5: I'll take it. So he he went to Europe saw
• 1:25:26
  Speaker 5: this this viscus process. Hey, I think we can make
• 1:25:28
  Speaker 5: inedible hot dog casings and his uncle said, no, we're
• 1:25:36
  Speaker 5: we're in the natural casing business, not going to diverse
• 1:25:39
  Speaker 5: fy And he said, okay, I will, And so he
• 1:25:43
  Speaker 5: left start his own company. I mean that the guts
• 1:25:47
  Speaker 5: that it would have to take to leave the family
• 1:25:49
  Speaker 5: business good.
• 1:25:50
  Speaker 1: I don't think I'll call it filled and catch it.
• 1:25:52
  Speaker 5: It was good that. And so then he starts a
• 1:25:58
  Speaker 5: company called it vis King, Vis King K I n
• 1:26:02
  Speaker 5: G the vis for visc, the vis Coast process. This
• 1:26:06
  Speaker 5: thing regenerated cellulos King. I'm not sure why that the
• 1:26:12
  Speaker 5: first brand name, these these casings are. We still carry
• 1:26:15
  Speaker 5: the same brand called No Jacks, So you got Kings
• 1:26:18
  Speaker 5: and Jacks, so that there's rumors going around. Here's a
• 1:26:24
  Speaker 5: big card guy, you know. And and so then he
• 1:26:27
  Speaker 5: decided to different you know, he was all about expanding
• 1:26:32
  Speaker 5: the business, going in new, different areas. So he took
• 1:26:34
  Speaker 5: us to plastics and the original brand, so you got Kings.
• 1:26:39
  Speaker 5: Jack's was Vis Queen.
• 1:26:42
  Speaker 1: Oh huh.
• 1:26:43
  Speaker 5: And I still call plastic sheets vis Queen, sure like
• 1:26:47
  Speaker 5: I still call it that. Yeah, I had no idea
• 1:26:50
  Speaker 5: why he worked for this company. So it is vis
• 1:26:53
  Speaker 5: King and this queen, which event we sold off the
• 1:26:56
  Speaker 5: Vis Queen.
• 1:26:57
  Speaker 1: Yeah, like it's an entry level ground cloth when you're
• 1:27:00
  Speaker 1: camping ground club.
• 1:27:04
  Speaker 5: I still call it that. So that's where it came from.
• 1:27:06
  Speaker 5: It was that plastic films, you know, And so he
• 1:27:09
  Speaker 5: kind of came in at the right time. So it
• 1:27:13
  Speaker 5: was the twenties. He's coming with a new technology to
• 1:27:16
  Speaker 5: make making sausages lower cost for the consumer.
• 1:27:21
  Speaker 1: Got it because the casing, the natural casing was expensive.
• 1:27:24
  Speaker 5: Was more expensive then the Great Depression hits and every
• 1:27:29
  Speaker 5: single family's got beans and franks on their dinner table,
• 1:27:32
  Speaker 5: you know, during the depression. And it was just starting
• 1:27:37
  Speaker 5: a business. I've tried it, You've you've done it. It's
• 1:27:40
  Speaker 5: hard and it's all about timing. Like this guy had
• 1:27:44
  Speaker 5: the right idea at the right time to revolutionize the
• 1:27:48
  Speaker 5: hot dog industry because there was no skinless hot dog.
• 1:27:51
  Speaker 1: Untelli intentedies and that was around what year.
• 1:27:53
  Speaker 5: Nineteen twenty eight I think, and then when he they
• 1:27:59
  Speaker 5: come but he invented the shearing process, which is actually
• 1:28:03
  Speaker 5: a term that we stole from from this seeming industry.
• 1:28:06
  Speaker 5: There's a shearing stitch bunches fabric together. And that's what
• 1:28:12
  Speaker 5: he saw is when he go to a butcher, they
• 1:28:14
  Speaker 5: were waddening the casing up on the horn yep, to
• 1:28:18
  Speaker 5: to make sausages, Like why don't we do that for him?
• 1:28:22
  Speaker 5: And so he invented And there's a lot of science
• 1:28:25
  Speaker 5: that goes into how you make that, like how it's
• 1:28:28
  Speaker 5: twisted so when you share it, it's not just wadden
• 1:28:33
  Speaker 5: it up on itself, right, it's twisted and shoved and
• 1:28:37
  Speaker 5: twisted and shoved to get the folds and the right
• 1:28:40
  Speaker 5: so that you can get the maximum mount stuff on that.
• 1:28:42
  Speaker 1: Huh.
• 1:28:42
  Speaker 5: So there's a lot of a lot of science to it.
• 1:28:44
  Speaker 5: So it's pretty cool.
• 1:28:46
  Speaker 2: Now where do you see it going, Like with people
• 1:28:48
  Speaker 2: kind of starting to trip out about were people starting
• 1:28:51
  Speaker 2: to trip out about plastic and ingesting plastic and plastic
• 1:28:55
  Speaker 2: and food and stuff.
• 1:28:56
  Speaker 1: Do you picture there'd be people moving away from that.
• 1:28:58
  Speaker 5: I you know it's possible. So this to cell us
• 1:29:00
  Speaker 5: it's not. But but we do sell plastic casing the
• 1:29:03
  Speaker 5: ones I got. I think that when you go to.
• 1:29:06
  Speaker 2: Any deli and go to any deli in the world,
• 1:29:08
  Speaker 2: not in the world, go to any deli in this country, man,
• 1:29:10
  Speaker 2: and you go to the deli counters wrap meat.
• 1:29:13
  Speaker 5: It's a shrink wrap. I mean. So the one piece
• 1:29:16
  Speaker 5: on why you would use a plastic casing is it's
• 1:29:20
  Speaker 5: a it's non permeable, and so it adds perfect protection
• 1:29:25
  Speaker 5: to whatever's inside it. So so what are the You
• 1:29:29
  Speaker 5: got to weigh the pros and cons? Do I want
• 1:29:32
  Speaker 5: I want to watch a bacteria make it its way
• 1:29:36
  Speaker 5: into my food product? Or do I want plastic?
• 1:29:39
  Speaker 1: Is that kind of that's kind of the selling point
• 1:29:41
  Speaker 1: on that.
• 1:29:42
  Speaker 5: Yeah, I mean that's a non it's a non permeable barrier.
• 1:29:46
  Speaker 5: And I mean those things are used to package pet food.
• 1:29:49
  Speaker 5: You know, you see the new fresh fresh versions of
• 1:29:53
  Speaker 5: pet pet products that are in the.
• 1:29:55
  Speaker 2: Yeah, that's interesting, man, I never thought of it, like
• 1:29:57
  Speaker 2: the trade off on it that it is that it's
• 1:29:59
  Speaker 2: like protect acting stuff getting in it. I mean it's obvious,
• 1:30:02
  Speaker 2: but I just hadn't really putting.
• 1:30:04
  Speaker 5: I think that. I think the big the big piece
• 1:30:06
  Speaker 5: is you just got to make sure that how does
• 1:30:08
  Speaker 5: it peel? Do you get it all off? What is that?
• 1:30:11
  Speaker 5: I mean? I I believe me, I get it. I'm microwave.
• 1:30:15
  Speaker 5: I used to microwave stuff in those plastic containers and
• 1:30:19
  Speaker 5: tell my wife started yelling at me, Right, I get it.
• 1:30:22
  Speaker 5: When he store spaghetti sauce and a plastic container, it's
• 1:30:25
  Speaker 5: stayed red for the rest of its life.
• 1:30:28
  Speaker 1: See this is the deal, Like I don't really know,
• 1:30:29
  Speaker 1: Like I don't know, and we'll get We'll get all
• 1:30:31
  Speaker 1: kinds of emails from people in the plastics industry when
• 1:30:34
  Speaker 1: I say this, but I don't really know, but I
• 1:30:36
  Speaker 1: might telling My kids would laughing about like when my
• 1:30:37
  Speaker 1: dad was in the army, they'd give you your c
• 1:30:39
  Speaker 1: rash and came with three cigarettes. Okay, So I'm always
• 1:30:44
  Speaker 1: telling them, like.
• 1:30:46
  Speaker 2: They'll come home and they'll be like, can you believe
• 1:30:48
  Speaker 2: people used to do X, Y or Z?
• 1:30:51
  Speaker 1: You know? Do they used to bleed?
• 1:30:53
  Speaker 2: Like the doctors would bleed you with leeches to try
• 1:30:55
  Speaker 2: to cure you of whatever. They will always have a laugh,
• 1:30:57
  Speaker 2: and I'm saying, but I said, you know, I don't
• 1:31:02
  Speaker 2: know what they are.
• 1:31:03
  Speaker 1: We're doing all kinds of things right now, Like this
• 1:31:06
  Speaker 1: doesn't end. We're doing all kinds of things right now.
• 1:31:09
  Speaker 2: That in fifty years seventy five years, people will say,
• 1:31:13
  Speaker 2: can you believe they.
• 1:31:16
  Speaker 5: Were using radiation to treat cancer?
• 1:31:19
  Speaker 1: Yeah?
• 1:31:19
  Speaker 2: Yeah, yeah, And it'd be like, I don't know, I
• 1:31:22
  Speaker 2: don't know, And I'm saying I don't know that it'll
• 1:31:25
  Speaker 2: be this or not. But they might say, can you
• 1:31:27
  Speaker 2: believe those people were putting leftover food and tupperware containers
• 1:31:34
  Speaker 2: of X, Y and Z model and putting it in
• 1:31:38
  Speaker 2: a microwave and then eating the hot contents.
• 1:31:41
  Speaker 1: I don't know that that's it, but there's some thing.
• 1:31:44
  Speaker 2: And so I'm like, so a good if I was
• 1:31:46
  Speaker 2: to give them a suggestion, I was like, if you
• 1:31:49
  Speaker 2: can afford to not do things that feel to you like,
• 1:31:53
  Speaker 2: maybe it's gonna be one of those kind of things,
• 1:31:57
  Speaker 2: you know, I know, but I'm like, it won't be
• 1:31:59
  Speaker 2: in the future that they're saying.
• 1:32:00
  Speaker 1: Can you believe they were eating deer, meating garden vegetables.
• 1:32:04
  Speaker 1: It's just like, not gonna be that won't be it, right,
• 1:32:08
  Speaker 1: It'll be some different things.
• 1:32:10
  Speaker 5: Yeah, And I I the way I look at it is,
• 1:32:16
  Speaker 5: you know, I know how I behave at home, but
• 1:32:21
  Speaker 5: I also know how lots of other people behave. Like
• 1:32:24
  Speaker 5: if I look at a river and see all the
• 1:32:26
  Speaker 5: plastic junk floating in a river, and that eventually gets
• 1:32:29
  Speaker 5: the water plant, eventually makes it through a pump, eventually
• 1:32:31
  Speaker 5: gets ground up. You know. So if I get microplastics
• 1:32:36
  Speaker 5: in my blood, is it is it because of the
• 1:32:39
  Speaker 5: way I mark away from my leftovers or is it
• 1:32:41
  Speaker 5: because some guy kept throwing plastic water bottles under the.
• 1:32:46
  Speaker 1: Yeah, that's it. I had thereon Nils had a conversation
• 1:32:49
  Speaker 1: with someone there asked me if, like, Great Lakes fish
• 1:32:51
  Speaker 1: are like really safe to eat because of the heavy metals, right,
• 1:32:56
  Speaker 1: And I'm like, man, when you die, it won't because
• 1:32:57
  Speaker 1: you're eating Great Lakes fish. It's something different. It gets you,
• 1:33:04
  Speaker 1: you know.
• 1:33:05
  Speaker 5: It's it's mercury down and where I live.
• 1:33:07
  Speaker 2: Yeah, yeah, it's true. It's it's a super fair point.
• 1:33:12
  Speaker 2: You can't head it off.
• 1:33:14
  Speaker 5: Yeah.
• 1:33:14
  Speaker 3: One one question I had earlier you mentioned the cost
• 1:33:19
  Speaker 3: thing and the great depression. You'd send me an email
• 1:33:22
  Speaker 3: and I showed this to Steve with some early ads
• 1:33:25
  Speaker 3: for hot dogs.
• 1:33:26
  Speaker 4: And one of them was some kid.
• 1:33:29
  Speaker 3: These two kids eating lunch together and one guy, one
• 1:33:32
  Speaker 3: kid's got two hot dogs and the other guy's got one.
• 1:33:35
  Speaker 3: And he says, he says, your mom gives you two,
• 1:33:40
  Speaker 3: and the kid goes, yeah, they're caseless. And we sat
• 1:33:44
  Speaker 3: there and were puzzling Overlook, what do you think that
• 1:33:47
  Speaker 3: allows him to eat too?
• 1:33:49
  Speaker 4: Remember this?
• 1:33:50
  Speaker 1: Yeah, so the other being a tight ass or something.
• 1:33:52
  Speaker 3: Yeah, So we were like, maybe they're suspicious of the
• 1:33:55
  Speaker 3: casing or you know, like what he means it's cheap
• 1:33:59
  Speaker 3: so he can get two hot dogs.
• 1:34:01
  Speaker 5: That's the key. Yeah, consumer votes with those wallet and
• 1:34:04
  Speaker 5: with his eyeballs.
• 1:34:06
  Speaker 3: Yeah, i'd been I'd been meaning to ask you about that,
• 1:34:08
  Speaker 3: and it clicked for me when you're talking about the
• 1:34:10
  Speaker 3: Great Depression.
• 1:34:10
  Speaker 5: One of those ads or just so hilarious. Oh yeah,
• 1:34:15
  Speaker 5: like you know, it's it's a similar thing. We look
• 1:34:17
  Speaker 5: back at our advertising back then.
• 1:34:19
  Speaker 1: It was there's an ammal ad we used to pass around.
• 1:34:22
  Speaker 1: There's an ammal ad where it's a dude doing a
• 1:34:24
  Speaker 1: grip and grin with a mountain gorilla.
• 1:34:29
  Speaker 4: Oh yeah, here's there. It is your mom, let's eat.
• 1:34:34
  Speaker 1: How come your mom let's eat two wieners, no skins.
• 1:34:41
  Speaker 5: Bill's a lucky guy.
• 1:34:42
  Speaker 1: Yeah, like mom, I'm smart, you know, like Randall has
• 1:34:45
  Speaker 1: like positive thoughts about dogs. I have very positive thoughts
• 1:34:50
  Speaker 1: about dogs.
• 1:34:51
  Speaker 5: You know, about the hot dog?
• 1:34:54
  Speaker 1: Yeah, like yeah, like like I look, I see a
• 1:34:56
  Speaker 1: hot dog and it get I get happy. When I
• 1:34:59
  Speaker 1: tell a hot dog story. It's a positive story. You know.
• 1:35:02
  Speaker 2: Now my wife she's got bad hot dog stories because
• 1:35:06
  Speaker 2: you know, like you know, when you're a kid at
• 1:35:10
  Speaker 2: a certain age, and it's kind of like fifth grade,
• 1:35:12
  Speaker 2: sixth grade, you become It's also you get introduced to
• 1:35:16
  Speaker 2: the idea of like that there's kids that get everything
• 1:35:18
  Speaker 2: they want, and there's kids that don't get everything they want.
• 1:35:21
  Speaker 2: So it'd be that, like there's kids like Randall's got nikes,
• 1:35:24
  Speaker 2: So in my school, he would have been a snob,
• 1:35:26
  Speaker 2: right right, and he would bully kids.
• 1:35:29
  Speaker 1: Whose mom wouldn't get him nikes, right right. This is
• 1:35:34
  Speaker 1: like a thing.
• 1:35:35
  Speaker 2: So I thought I was poor, but my mom and
• 1:35:40
  Speaker 2: dad just wouldn't waste money. They were actually quite well
• 1:35:42
  Speaker 2: off relative like we were like middle class people, and
• 1:35:46
  Speaker 2: a lot of a lot of our community was not
• 1:35:47
  Speaker 2: middle class. But I thought we were poor because I
• 1:35:50
  Speaker 2: couldn't get anything cool. Now, my wife would have to
• 1:35:53
  Speaker 2: get sent to school. You remember those like thermost containers. Sure,
• 1:35:58
  Speaker 2: her mom would drop oil water. Her mom would put
• 1:36:01
  Speaker 2: boiling water in one of those thermost containers and jam
• 1:36:04
  Speaker 2: a couple of dogs down in there and send her to.
• 1:36:06
  Speaker 1: School with that for her lunch.
• 1:36:08
  Speaker 2: So at lunchtime, all these other kids are eating like
• 1:36:10
  Speaker 2: Grido's or whatever they're like, Remember those crackers came out
• 1:36:13
  Speaker 2: and you get the cheese and it comes with a
• 1:36:14
  Speaker 2: little knife and all that. Yeah, they'd have all that
• 1:36:16
  Speaker 2: garbage and she'd have to crack open that thermis and
• 1:36:19
  Speaker 2: pull out those lukewarm dogs and eat everywhere.
• 1:36:21
  Speaker 4: Watch the steam just go.
• 1:36:24
  Speaker 1: And her My dogs are a bummer.
• 1:36:27
  Speaker 2: It reminds her of like being at the lunch room
• 1:36:30
  Speaker 2: eating those lukewarm dogs when everybody else is eating cool stuff.
• 1:36:34
  Speaker 5: She's right, She's not the only one that got sent
• 1:36:37
  Speaker 5: to the cafeteria with a thermist with hot dogs in it.
• 1:36:40
  Speaker 1: So that was the thing.
• 1:36:46
  Speaker 5: Yeah, it's pre microwave, right, you gotta have something to
• 1:36:48
  Speaker 5: keep it warm. I got sent to school with a
• 1:36:51
  Speaker 5: thermos flat dogs.
• 1:36:53
  Speaker 1: She sees a dog, when she sees a roller dog,
• 1:36:57
  Speaker 1: she's bummed.
• 1:36:59
  Speaker 2: Okay, she needs to go to therapy about it. Yeah,
• 1:37:01
  Speaker 2: because the other day we were at my daughter's volleyball tournament.
• 1:37:03
  Speaker 2: They had a concession stand up there. I went up there.
• 1:37:06
  Speaker 2: She got like a diet pepsy or something dumb like that,
• 1:37:09
  Speaker 2: and I got two dogs.
• 1:37:11
  Speaker 1: Yeah. Yeah, she even asked me for biteing my dogs.
• 1:37:15
  Speaker 5: I don't think I've ever been unhappy eating a hot dog,
• 1:37:18
  Speaker 5: Like it's always a good thing. Like you're over a campfire,
• 1:37:22
  Speaker 5: you're at a ball game, you're doing normally doing something fun.
• 1:37:25
  Speaker 4: No, that's how I feel about it.
• 1:37:27
  Speaker 1: Fueling up the truck.
• 1:37:28
  Speaker 3: Yeah, like a sunshine a hot dog, a beer and
• 1:37:34
  Speaker 3: a hot dog, like camp fire hot dog. It's just
• 1:37:38
  Speaker 3: something in my brain where it's this positive association and
• 1:37:42
  Speaker 3: I'm like, life is good.
• 1:37:43
  Speaker 1: Yeah, no one's ever kicking the shit out of you
• 1:37:45
  Speaker 1: when you're having a hot dog.
• 1:37:46
  Speaker 5: Yeah.
• 1:37:49
  Speaker 4: It takes me back to the trenches.
• 1:37:54
  Speaker 1: All right, So tell us a little here. We've been
• 1:37:57
  Speaker 1: teasing it. Tell us tell us the ultimate like like
• 1:38:01
  Speaker 1: walk listeners through.
• 1:38:04
  Speaker 2: You know what we should do. Maybe we should launch
• 1:38:06
  Speaker 2: it right now if people are interested. If anyone out
• 1:38:08
  Speaker 2: there wants to try to send in.
• 1:38:13
  Speaker 1: A deer meat roller dog, please please them. You know
• 1:38:18
  Speaker 1: I'm gonna do it.
• 1:38:19
  Speaker 2: I don't think that people that have poison and stuff,
• 1:38:21
  Speaker 2: I don't think they use it like that. Yeah, I
• 1:38:24
  Speaker 2: don't think they're gonna send us the poison like dudes
• 1:38:27
  Speaker 2: with poison deliberately.
• 1:38:29
  Speaker 1: Yeah. And I could be like a.
• 1:38:33
  Speaker 2: Bacon a roller dog and then I'm gonna put my
• 1:38:35
  Speaker 2: my poison into it and send it.
• 1:38:37
  Speaker 3: He's got all his charts on the wall of how
• 1:38:39
  Speaker 3: he's finally gonna get Steve Ranella.
• 1:38:41
  Speaker 4: And then he hears this on the.
• 1:38:42
  Speaker 3: Podcast, he goes, ah, I'm just poison the dogs.
• 1:38:45
  Speaker 2: All I got to now is figure out how to
• 1:38:46
  Speaker 2: make a great hot dog, and then I just put
• 1:38:48
  Speaker 2: my poison in there and I'll kill him.
• 1:38:50
  Speaker 1: So I just don't see that being a risk.
• 1:38:52
  Speaker 2: So if people want to listen and make a great
• 1:38:55
  Speaker 2: roller dog out of deer meat, but then you can't
• 1:38:57
  Speaker 2: trick us and send us one made out of poison.
• 1:39:02
  Speaker 3: Yeah, talk about when you when you describe the hot dog,
• 1:39:08
  Speaker 3: this theory of a venison hot dog, can you go
• 1:39:12
  Speaker 3: back over just briefly, like the challenges and how you
• 1:39:16
  Speaker 3: and the steps that you're taking here to address those challenges.
• 1:39:19
  Speaker 5: So the steps are like that I can't see anything.
• 1:39:24
  Speaker 5: I can't see anything without them. Steps are a protein
• 1:39:29
  Speaker 5: extraction that e multification, temperature control than smoking. Right, That's
• 1:39:34
  Speaker 5: how every hot dogs made you know, So there is
• 1:39:40
  Speaker 5: there's a hot dog recipe on on your website for
• 1:39:44
  Speaker 5: for for a red snapper venison hot dog. Thanks for
• 1:39:49
  Speaker 5: ving that, Mike Randall, so I live.
• 1:39:52
  Speaker 1: Would you think that recipe?
• 1:39:54
  Speaker 5: I thought it was good. I think it's got.
• 1:39:56
  Speaker 1: Don't choose your words carefully here.
• 1:39:58
  Speaker 5: It's got problems.
• 1:40:00
  Speaker 1: Okay, that's what I'm trying to get to.
• 1:40:01
  Speaker 5: He uh, I wear it eight and a half in
• 1:40:04
  Speaker 5: my takova, so I'll point out all the mistakes eight
• 1:40:09
  Speaker 5: and a half. Uh. So, basically he's shoving together all
• 1:40:17
  Speaker 5: the ingredients for emulsion. He rightfully points out, I got
• 1:40:19
  Speaker 5: a control temperature, so he like prefridge the meat and
• 1:40:23
  Speaker 5: all this kind of stuff. But he made the emulsion
• 1:40:27
  Speaker 5: and then put it in in a freezer. So he's
• 1:40:29
  Speaker 5: like making an emulsion and then put it in the
• 1:40:33
  Speaker 5: refrigerator for a day, hoping that the proteins extract, hoping
• 1:40:37
  Speaker 5: and praying it did not. So in my mind, let's
• 1:40:46
  Speaker 5: let's extract the proteins right, Let's use salt, let's use ice,
• 1:40:49
  Speaker 5: Let's do it in a stand mixer, extract the protein's
• 1:40:52
  Speaker 5: right until it's super tacky, and then make a hot dog.
• 1:40:57
  Speaker 5: And I live on the Gulf Coast of Alabama and
• 1:41:00
  Speaker 5: calling it a red snapper of venison hot dog. I
• 1:41:03
  Speaker 5: said that to my son, He's like, that sounds disgusting.
• 1:41:08
  Speaker 5: It's a fish shoved. It doesn't sound very good. So yeah,
• 1:41:15
  Speaker 5: I mean, if I was so what I wanted to
• 1:41:18
  Speaker 5: do was investigate and and the one thing he does
• 1:41:21
  Speaker 5: in that recipe as he supplements pork trim and pork
• 1:41:26
  Speaker 5: pork fat as his fat source. And I'm I'm saying,
• 1:41:31
  Speaker 5: that's cheating. That's not what we're wanting to do.
• 1:41:35
  Speaker 1: Yeah. Yeah, so he's trying to make a hot dog.
• 1:41:41
  Speaker 5: I looked through all the fat options out there. Deer fat, Hey,
• 1:41:47
  Speaker 5: there's not enough of it. It's waxy, it's got a
• 1:41:49
  Speaker 5: super high melting point. It's out the door wild pig fat.
• 1:41:55
  Speaker 5: Mm hmm. Maybe, I mean it's pork right, you want
• 1:41:59
  Speaker 5: to it off the back, not off some of the
• 1:42:02
  Speaker 5: more active areas. The more I looked at it, I
• 1:42:07
  Speaker 5: think bear fat is the preferred fat for making a
• 1:42:11
  Speaker 5: pure wild hot dog really because of its melting point
• 1:42:16
  Speaker 5: and it behaves more like pork, and I think it'd
• 1:42:18
  Speaker 5: be a cool flavor.
• 1:42:20
  Speaker 1: And not rendered cube like cube fat.
• 1:42:23
  Speaker 5: Yeh yeh.
• 1:42:24
  Speaker 1: We had a couple of jars rendered right there, but yeah,
• 1:42:27
  Speaker 1: not rendered.
• 1:42:28
  Speaker 5: So I mean, ultimately, when you're making a hot dog,
• 1:42:31
  Speaker 5: you're trying to get that fat particle to one to
• 1:42:34
  Speaker 5: ten microns, so it could just spin. I don't think
• 1:42:38
  Speaker 5: you'd want to spin up rendered fat. I think you're
• 1:42:40
  Speaker 5: going to want to take cube cue cube fat. I
• 1:42:44
  Speaker 5: want to pre blend the fat, extract the protein separately,
• 1:42:51
  Speaker 5: then put them together A couple other work.
• 1:42:56
  Speaker 1: What would be the ratio there?
• 1:42:59
  Speaker 5: So I would use sixty five to seventy percent venison
• 1:43:04
  Speaker 5: lean venison eighteen to twenty two percent bear fat, very
• 1:43:09
  Speaker 5: specific number. I think that's where that's the range you're
• 1:43:12
  Speaker 5: gon gonna be like twenty percent. The biggest balance of
• 1:43:18
  Speaker 5: the formula would be ice. So you're talking ten twelve,
• 1:43:22
  Speaker 5: fifteen percent ice. That's the other thing.
• 1:43:27
  Speaker 1: What form shaved.
• 1:43:29
  Speaker 5: I it's gonna get shaved in the emulsifying process, you know,
• 1:43:34
  Speaker 5: A you it's it's all got to be gone before
• 1:43:37
  Speaker 5: you start stuffing. It all needs to be water before
• 1:43:39
  Speaker 5: you start stuff ice crystals. There's there's it's too dangerous.
• 1:43:44
  Speaker 5: There's there's things like listeria and things that can that
• 1:43:47
  Speaker 5: can happen when you've got crystallized ice in a in
• 1:43:51
  Speaker 5: a processed meat.
• 1:43:52
  Speaker 1: Is that right?
• 1:43:53
  Speaker 5: Yeah, So that's that's one thing you've gotta got your
• 1:44:00
  Speaker 5: make sure it's all melted out. But you know he
• 1:44:03
  Speaker 5: mentioned using cold water. Okay, let's take it one step
• 1:44:07
  Speaker 5: further and use ice. It's the coldest water you can get, right.
• 1:44:14
  Speaker 5: I think there's some other cool stuff we could add,
• 1:44:16
  Speaker 5: mushroom powder, citrus fiber, mushroom powder. So mushroom powder will,
• 1:44:23
  Speaker 5: according my sophisticated research, we'll give a better gail network
• 1:44:28
  Speaker 5: because what happens with venison is it's a real crumbly
• 1:44:34
  Speaker 5: gail network. It's gonna want to crumble. If I overcooked
• 1:44:38
  Speaker 5: my smoke sausage, it gets crumbly, and mushroom powder will
• 1:44:43
  Speaker 5: help that, and it adds kind of a cool flavor.
• 1:44:49
  Speaker 5: Citrus fiber is gonna help with emulsion, stability, viscosity, water binding.
• 1:44:56
  Speaker 5: There's some some all kinds of cool things that that
• 1:44:58
  Speaker 5: would do. I was trying to maintain, like cure to
• 1:45:03
  Speaker 5: the roots of what we're trying to accomplish here. Yeah,
• 1:45:08
  Speaker 5: you know, we could add and I think with Finnis
• 1:45:11
  Speaker 5: and we may have to add some phosphates to help
• 1:45:13
  Speaker 5: get the pH down. We talked about that when the deers,
• 1:45:18
  Speaker 5: especially if it was had lots of lactic acid during death.
• 1:45:22
  Speaker 5: So you know, if you're my buddy Joe and every
• 1:45:26
  Speaker 5: deer you shoot runs for three hundred yards, you know
• 1:45:29
  Speaker 5: they normally drop the style Joe style like.
• 1:45:33
  Speaker 1: The Neighbors Place. Yeah, long dramatic blood trail.
• 1:45:37
  Speaker 5: That's right.
• 1:45:38
  Speaker 1: He likes those emotional Yes.
• 1:45:41
  Speaker 5: I'm going to use one hundred and thirty grand bullets
• 1:45:43
  Speaker 5: so it'll run even further. I stick with the one eighty.
• 1:45:47
  Speaker 1: Yeah.
• 1:45:48
  Speaker 5: Anyway, he's gonna give me a grief for that. Yeah,
• 1:45:51
  Speaker 5: I wanted to die quick. So but but I can
• 1:45:54
  Speaker 5: use phosphates to get that pH up to help with
• 1:45:57
  Speaker 5: the extraction process. And I mean you're when you're getting
• 1:46:00
  Speaker 5: smoked sausage from a butcher, if you're not doing it yourself,
• 1:46:05
  Speaker 5: there's probably some phosphate in there. There's probably some sodium
• 1:46:08
  Speaker 5: nitrate in there to get that cool pink color.
• 1:46:10
  Speaker 1: What form does that phosphate come in when you buy it?
• 1:46:12
  Speaker 5: Uh? I had it written down, I can't remember off
• 1:46:15
  Speaker 5: the top of my head.
• 1:46:16
  Speaker 1: And what what is it? What are they drawing it from?
• 1:46:17
  Speaker 5: I think it's pyrophosphate. I think it's hexa meta phosphate.
• 1:46:24
  Speaker 5: You mean, what's the feedstock for it?
• 1:46:26
  Speaker 1: What is it? What is it at? What is it
• 1:46:28
  Speaker 1: as the form that like the Earth produces it or whatever?
• 1:46:32
  Speaker 5: Uh so the the earth produces you know, it's it's
• 1:46:39
  Speaker 5: mineral form. Right, there's all kinds of I know a
• 1:46:45
  Speaker 5: little bit about phosphate manufacturer that it's it's it's very
• 1:46:48
  Speaker 5: energy heavy. Most of it's done outside the US and
• 1:46:53
  Speaker 5: phosphate furnaces for taking yellow phosphate and making it into
• 1:46:58
  Speaker 5: products that we use like t sp and all.
• 1:47:02
  Speaker 1: So it's the same phosphate that would be uh like
• 1:47:06
  Speaker 1: in fireworks or whatever.
• 1:47:07
  Speaker 5: Sure, Okay, it's the phosphates phosphate, Yeah, I think I think.
• 1:47:12
  Speaker 1: Uh, gun powders phosphate.
• 1:47:16
  Speaker 5: Yep, and or yeah, nitrocellulose and you know stuff and gunpowder.
• 1:47:22
  Speaker 5: The first company I worked for into the paper industry,
• 1:47:25
  Speaker 5: it was a company called Hercules. It was known as
• 1:47:28
  Speaker 5: Hercules Powder Company. You've probably seen the old ads for
• 1:47:31
  Speaker 5: Hercules Powder Company had a guy with a club and
• 1:47:34
  Speaker 5: but they made gunpowder out of nitrocellulose they'd get out
• 1:47:38
  Speaker 5: of tree stumps and eventually that turned into paper chemicals.
• 1:47:45
  Speaker 5: They were a DuPont child. There's a bunch of them
• 1:47:49
  Speaker 5: out there, companies that spun off from DuPont.
• 1:47:52
  Speaker 3: Ye would you you mentioned when we were talking on
• 1:47:57
  Speaker 3: the phone at it like having as you talked about
• 1:47:59
  Speaker 3: it earlier, having to supplement with like a wave protein potentially,
• 1:48:04
  Speaker 3: Is that something that you thought more about that?
• 1:48:08
  Speaker 5: Yeah, I mean I think we just got to do
• 1:48:10
  Speaker 5: the math. Yeah, I mean it's all about that's simple,
• 1:48:14
  Speaker 5: it's I mean, and that's what all these folks do,
• 1:48:17
  Speaker 5: is they do the math, like how much lean protein
• 1:48:20
  Speaker 5: do I have? How much of that is extractable protein?
• 1:48:24
  Speaker 5: You know, it'll be trial and error, Like you guys
• 1:48:26
  Speaker 5: come to our food lab and we can trial and
• 1:48:29
  Speaker 5: error it, right, because I got to know how much
• 1:48:32
  Speaker 5: of that specific there's there's not venison hot dogs flying
• 1:48:36
  Speaker 5: off the shelves, right not, They're not everywhere. So we're
• 1:48:39
  Speaker 5: gonna have to learn about how much of the protein
• 1:48:41
  Speaker 5: can I extract? And therefore, what's my protein to fat ratio?
• 1:48:46
  Speaker 5: Because that's the secret sauce, right right, I want to
• 1:48:48
  Speaker 5: have again. An emulsion is an oil particle that's surrounded
• 1:48:55
  Speaker 5: with some sort of stabilizer, and the stabilizer in a
• 1:48:58
  Speaker 5: hot dog emulsion is meat protein m H, and basically
• 1:49:04
  Speaker 5: that keeps the oil particles repelling each other. There's some
• 1:49:07
  Speaker 5: other cool stuff we can do, like partially denaturing. It
• 1:49:11
  Speaker 5: allows the protein to unfold. It gets a hydrophilic and
• 1:49:16
  Speaker 5: a hydrophobic tail. So hydrophilic loves water, so it points
• 1:49:21
  Speaker 5: away from the fat. Hydrophobic loves oil, so it's gonna
• 1:49:26
  Speaker 5: point in towards the fat, and it makes a more
• 1:49:27
  Speaker 5: stable emulsion. Really. Yeah, there's you can go deep and hot.
• 1:49:33
  Speaker 4: When people say hot dogs are low brow, it's high brow.
• 1:49:36
  Speaker 5: Man. There's a lot of science. I mean that. Yeah,
• 1:49:40
  Speaker 5: I mean so, like one of our one of our
• 1:49:43
  Speaker 5: sales people has a meat science degree. So it's it's
• 1:49:49
  Speaker 5: uh some serious stuff.
• 1:49:52
  Speaker 2: Okay, on that on that dog there that you're working
• 1:49:54
  Speaker 2: up the venison dog. Tell me the part where we
• 1:49:56
  Speaker 2: start flavoring it, like the seasoning.
• 1:50:02
  Speaker 5: Yeah, I mean I so, the the traditional frankfurter flavors
• 1:50:06
  Speaker 5: we talked about them. It's nutmeg, coriander, some of those.
• 1:50:10
  Speaker 5: The other ones are kind of your standard seasonings that
• 1:50:13
  Speaker 5: as wild game cooks, we put in a lot of
• 1:50:15
  Speaker 5: stuff like onion salt, onion powder, garlic, those those types
• 1:50:23
  Speaker 5: of flavors. You know, it all depends on what you want.
• 1:50:26
  Speaker 5: There's there's black pepper. Yeah, it's what are you shooting for? You?
• 1:50:35
  Speaker 2: So like those boys at Oscar Meyer, they have their
• 1:50:38
  Speaker 2: own seasoning blend m and no one knows.
• 1:50:41
  Speaker 5: I don't know it. I wouldn't want to know it.
• 1:50:47
  Speaker 5: Then they'd have to kill me. That's right.
• 1:50:52
  Speaker 1: I want so bad. She's not writing me bad. Yeah,
• 1:50:56
  Speaker 1: wife made these cookies that it's like it looks like
• 1:51:00
  Speaker 1: a giant sausage, but it's a cookie. When you slice it,
• 1:51:03
  Speaker 1: it's like you're slice and more to Deella.
• 1:51:05
  Speaker 5: And it's got the white well, it's probably the white chucolate.
• 1:51:08
  Speaker 1: White everything in there. Dude, you would think like from
• 1:51:11
  Speaker 1: across the room, you'd swear you're looking at it sliced
• 1:51:13
  Speaker 1: up more to Della sausage. But those cookies.
• 1:51:16
  Speaker 2: Kids didn't like them. But I was trying to get
• 1:51:19
  Speaker 2: her to send me a picture of it.
• 1:51:20
  Speaker 5: But they didn't like the flavor. They didn't like the presentation.
• 1:51:24
  Speaker 2: No, they didn't care for the cookie. They didn't get
• 1:51:26
  Speaker 2: the joke. They didn't get the joke. Joke was lost
• 1:51:28
  Speaker 2: on them. They were just rating it as a cookie,
• 1:51:30
  Speaker 2: and as a cookie, they thought it scored low.
• 1:51:35
  Speaker 5: Did you used to have olive loaf you're banging around.
• 1:51:40
  Speaker 5: That's another one of those. Probably fits in the emulsion category.
• 1:51:43
  Speaker 1: You know what my old man was big into is
• 1:51:45
  Speaker 1: uh And this is definitely an emulsion. Is My old
• 1:51:48
  Speaker 1: man was big and liver Worst. Yeah, he'd buy I
• 1:51:52
  Speaker 1: believe he'd buy oscar Meyer Liverworst that had the yellow
• 1:51:56
  Speaker 1: wrap on it, right.
• 1:51:58
  Speaker 5: Had the plastics on it.
• 1:52:00
  Speaker 1: Gaming plastic yellow rap. You get mad if you got
• 1:52:02
  Speaker 1: into it. That was his sand O man, that onion
• 1:52:06
  Speaker 1: on Rye bread.
• 1:52:09
  Speaker 5: And there's one company that I'll mention. I said, I
• 1:52:11
  Speaker 5: wasn't going to come in and mention any brands, but
• 1:52:13
  Speaker 5: I'm gonna mention it because it intrigues me and I
• 1:52:15
  Speaker 5: want to try it really bad. And I wonder what
• 1:52:19
  Speaker 5: took so long? But my social media has been covered
• 1:52:23
  Speaker 5: up with spam hot dogs. So so Spam's coming in
• 1:52:27
  Speaker 5: a hormlles coming out with a spam hot dog. Interesting
• 1:52:30
  Speaker 5: and I gotta try that. That sounds pretty cool, real curious.
• 1:52:36
  Speaker 5: Yeah right?
• 1:52:42
  Speaker 1: That it?
• 1:52:43
  Speaker 5: What else?
• 1:52:44
  Speaker 2: Well, you're gonna when someone tries to walk someone through
• 1:52:47
  Speaker 2: the smoking process.
• 1:52:49
  Speaker 5: Yeah, so I think with Venison, we're gonna have to
• 1:52:54
  Speaker 5: take the smoking process very slow because that DSc card
• 1:52:59
  Speaker 5: that I talk about, we want to baby it through
• 1:53:02
  Speaker 5: that gel network formation.
• 1:53:06
  Speaker 1: By slow, you mean lower temp, low to or longer.
• 1:53:10
  Speaker 5: I probably want to get the humidity up, so you
• 1:53:11
  Speaker 5: know how you put an oil right, sorry, an oil,
• 1:53:13
  Speaker 5: a water pan and your smoker. I'd probably do that
• 1:53:16
  Speaker 5: for this, and i'd hang them in like a vertical
• 1:53:20
  Speaker 5: you know whatever, electric smoker or charcoal.
• 1:53:23
  Speaker 2: Smoke ballpark it like what temp and how long? Because
• 1:53:26
  Speaker 2: you're taking a raw hot This hot dog has not
• 1:53:29
  Speaker 2: been cooked. You're hanging a raw hot dog. It's in
• 1:53:31
  Speaker 2: a smoker. How long and how hot?
• 1:53:33
  Speaker 5: I'd start at one twenty okay, I'd probably increase it
• 1:53:39
  Speaker 5: ten degrees over a period of time. And you know
• 1:53:44
  Speaker 5: I'm talking hours potentially. I mean, when a hot dog's
• 1:53:47
  Speaker 5: made in a hot dog plant, it's not hours. It's
• 1:53:50
  Speaker 5: a shorter period of time. But you've got to get
• 1:53:53
  Speaker 5: to that one fifty five one sixty. With chicken, it's
• 1:53:56
  Speaker 5: one sixty five. There obviously the safety points that you
• 1:53:59
  Speaker 5: don't cook too, but I would baby it through those
• 1:54:03
  Speaker 5: early stages until that gel starts to set up. And
• 1:54:07
  Speaker 5: you know, I think we've been talking about the science
• 1:54:09
  Speaker 5: and using words like emulsions, protein, gel network, and it
• 1:54:15
  Speaker 5: feels like again that I'm making food in a petrie jar.
• 1:54:18
  Speaker 5: But this is all natural stuff. We learned from the
• 1:54:21
  Speaker 5: natural world on how to how to make this make
• 1:54:24
  Speaker 5: the materials. Yea, and yeah, I mean I'm convinced that
• 1:54:29
  Speaker 5: the primary reason of venison hot dog. I think everything
• 1:54:32
  Speaker 5: that's on the market as a venison dog would be
• 1:54:35
  Speaker 5: pretty close to sausage and not close to a Frankfurter.
• 1:54:40
  Speaker 5: And that's because that protein extraction is so hard. We
• 1:54:44
  Speaker 5: just have to to baby it, keep it cool, and
• 1:54:47
  Speaker 5: then the smoking start at one twenty. Work your way
• 1:54:51
  Speaker 5: up until you got a dog. You know, I probably
• 1:54:53
  Speaker 5: have one wiener that would be sacrificial. He'd be the
• 1:54:56
  Speaker 5: one i'd be checking temperature on.
• 1:54:58
  Speaker 2: Yeah, that's interesting, you said that's why venison dogs. What
• 1:55:04
  Speaker 2: you're just telling me about venison dogs on the market.
• 1:55:06
  Speaker 2: Have you ever seen the movie French Dispatch.
• 1:55:08
  Speaker 5: No, Okay, there's a.
• 1:55:09
  Speaker 1: Dude in this movie.
• 1:55:10
  Speaker 2: He's like, he's an art dealer. Yeah, this ties into
• 1:55:13
  Speaker 2: Hodd dogs. He's an art dealer and he's dealing in
• 1:55:16
  Speaker 2: an abstract art. He says, the only way you can
• 1:55:19
  Speaker 2: tell if abstracts art is good is you got to
• 1:55:23
  Speaker 2: ask the artist to do you a regular painting.
• 1:55:27
  Speaker 1: So I'll ask him to do me a bird. If
• 1:55:30
  Speaker 1: he can do a great bird, then you know he's
• 1:55:33
  Speaker 1: doing abstract because he chooses to if he can't do
• 1:55:36
  Speaker 1: a great bird, he's doing abstract because he's not talented.
• 1:55:39
  Speaker 2: Enough to do regular art. So with the venison dog thing,
• 1:55:45
  Speaker 2: when people are going it's just interesting. When people are
• 1:55:47
  Speaker 2: getting clever with these venison dogs, they might be abstract
• 1:55:53
  Speaker 2: artists who can't.
• 1:55:54
  Speaker 1: Do a bird.
• 1:55:57
  Speaker 5: Right, good point.
• 1:55:58
  Speaker 1: So they're like they're acting like they're trying to elevate
• 1:56:00
  Speaker 1: the game, but it's like, no, you're not elevating the game.
• 1:56:03
  Speaker 1: You can't do a roller dog. That's why you're doing right.
• 1:56:12
  Speaker 1: We need to do a bird, I know.
• 1:56:14
  Speaker 2: So I would go to a fancy dog guy, a
• 1:56:17
  Speaker 2: fancy roller dog or a fancy hot dog guy and
• 1:56:20
  Speaker 2: do the same test, like, okay, okay, if your hot
• 1:56:22
  Speaker 2: dogs so great, make me.
• 1:56:23
  Speaker 5: A roller dog, make me a roller dog out of venice.
• 1:56:26
  Speaker 1: Yeah, And if you can do that, then I'll believe
• 1:56:29
  Speaker 1: you that your dog is great. But if you can't
• 1:56:30
  Speaker 1: do it, you can't do a bird. That's why you're
• 1:56:34
  Speaker 1: doing abstract.
• 1:56:35
  Speaker 5: Yeah, And that was that was one of the questions
• 1:56:37
  Speaker 5: that that Karen asked me during the prethink. She said, well,
• 1:56:41
  Speaker 5: when you make when you make hot dogs at home,
• 1:56:45
  Speaker 5: and yeah, it's much easier to go to the store
• 1:56:49
  Speaker 5: and buy a hot dog for five bucks a pack
• 1:56:52
  Speaker 5: than to make hot dogs at home, Like you're kind.
• 1:56:54
  Speaker 1: Of yeah, that's a weird deal, right, It's.
• 1:56:57
  Speaker 5: A really weird deal. Like, am I gonna take a
• 1:57:02
  Speaker 5: whole animal? I mean, granted, in Alabama, I think I
• 1:57:05
  Speaker 5: did the math on it. I can kill two hundred
• 1:57:08
  Speaker 5: and three deer a year, so the state. So we've
• 1:57:17
  Speaker 5: got they're more deer in Alabama than there are alligators
• 1:57:21
  Speaker 5: in Florida. There's tons of them. They're just not the
• 1:57:24
  Speaker 5: gigantic ones that y'all have here. But am I gonna
• 1:57:28
  Speaker 5: take a deer and just kind of commit to making
• 1:57:31
  Speaker 5: some dang hot dogs out of this animal?
• 1:57:35
  Speaker 1: And he pointed that out, Yeah, Cal made them, And
• 1:57:39
  Speaker 1: he pointed out He's like, Okay, let's say you do
• 1:57:42
  Speaker 1: get real good and you make a whole bunch of
• 1:57:47
  Speaker 1: gas station hot dogs out of deer meat. Then what
• 1:57:50
  Speaker 1: do you got A very valid point because I want
• 1:57:56
  Speaker 1: to I don't need thou If there was ever you're
• 1:58:01
  Speaker 1: gonna do this to make too hot dogs, if there was.
• 1:58:03
  Speaker 4: Ever a year to do it. It's the two hundred
• 1:58:05
  Speaker 4: and fiftieth anniversary of this fine nation.
• 1:58:07
  Speaker 1: That's a good point, man. How better to commemorate, How
• 1:58:10
  Speaker 1: better to commemorate.
• 1:58:11
  Speaker 5: Yeah, I'm fully expecting this year to be a bang
• 1:58:15
  Speaker 5: up year for the dog general.
• 1:58:18
  Speaker 1: Could be a big dog here in general.
• 1:58:20
  Speaker 5: I think it's gonna be a big dog.
• 1:58:21
  Speaker 4: Conditions are right now.
• 1:58:23
  Speaker 1: I just had a couple of I had a couple
• 1:58:26
  Speaker 1: on Saturday. Man, they were delicious.
• 1:58:28
  Speaker 5: That's my Yeah, that's my go to deer camp, like
• 1:58:33
  Speaker 5: like lunches is hot dogs.
• 1:58:35
  Speaker 1: I was telling my kids. I was like, man, I
• 1:58:36
  Speaker 1: don't think you're supposed to put ketchup behind those technically,
• 1:58:39
  Speaker 1: you know, they don't put ketch up on them.
• 1:58:41
  Speaker 5: I got a problem with that.
• 1:58:42
  Speaker 1: You put ketch up on them? Yeah, they didn't want
• 1:58:46
  Speaker 1: to hear about that.
• 1:58:47
  Speaker 5: Yeah. My wife puts mayonnaise on hers and I got
• 1:58:49
  Speaker 5: a major problem with that.
• 1:58:50
  Speaker 2: I was observing their day to my buddy when I
• 1:58:54
  Speaker 2: was eating those dogs. You know when you get those like,
• 1:58:56
  Speaker 2: let's say you're at a event. You're at like a
• 1:58:58
  Speaker 2: concession stand, right, give you a dog and it's on that.
• 1:59:01
  Speaker 4: Little coffee filter type tray thing.
• 1:59:04
  Speaker 2: Yeah, it's like a little pay like a waxed kind
• 1:59:08
  Speaker 2: of tray. So you get you get your dog at
• 1:59:11
  Speaker 2: the counter and you settle up, and then they somewhere
• 1:59:14
  Speaker 2: nearby they got like the condiment station and maybe the
• 1:59:18
  Speaker 2: dog's in a foil rap or two could be okay,
• 1:59:21
  Speaker 2: So you.
• 1:59:22
  Speaker 1: Get it out of there. You go over to the
• 1:59:23
  Speaker 1: condiment deal and you start applying everything. There is no chance,
• 1:59:30
  Speaker 1: like you cannot do it. That that that those condiments,
• 1:59:35
  Speaker 1: that that when you're sitting there on your bed on
• 1:59:37
  Speaker 1: the the bleacher, Yeah, you're sitting there on the bleacher.
• 1:59:41
  Speaker 1: There is no chance that you're not gonna have ketch
• 1:59:44
  Speaker 1: up mustard on your hands and on your clothes. It
• 1:59:48
  Speaker 1: like it can't happen.
• 1:59:50
  Speaker 2: I was just observing this on Saturday to somebody in
• 1:59:55
  Speaker 2: your car. You get out of the gas station, you
• 1:59:57
  Speaker 2: get in your car, there is gonna be Yeah, even
• 2:00:01
  Speaker 2: if you skip the condiment table and just took the
• 2:00:04
  Speaker 2: dog and the raw dogged it.
• 2:00:06
  Speaker 1: I swear you're gonna walk out your car and there's
• 2:00:08
  Speaker 1: gonna be ketchup on you. Yeah, and you don't go
• 2:00:09
  Speaker 1: near the ketchup.
• 2:00:10
  Speaker 4: That's how you know you had a good time.
• 2:00:12
  Speaker 5: That's right.
• 2:00:13
  Speaker 3: Half of Sydney's phone camera roll is just images of
• 2:00:16
  Speaker 3: me with mustard. Somewhere it shouldn't have been.
• 2:00:19
  Speaker 5: Well, I've been known to to your ribs in the
• 2:00:22
  Speaker 5: car and that's a similar yeah, a similar problem. Real
• 2:00:26
  Speaker 5: messy driving food.
• 2:00:30
  Speaker 1: Ribs on the road. You know what boot Ann is. Yeah,
• 2:00:33
  Speaker 1: what I had an idea with boot Ann would be,
• 2:00:37
  Speaker 1: I'll say about you'd get a receptacle of hot sauce
• 2:00:40
  Speaker 1: up on the top of your car, like where the
• 2:00:42
  Speaker 1: roll buyer would be or whatever, and you know, hose
• 2:00:48
  Speaker 1: down through the car.
• 2:00:49
  Speaker 5: Yeah.
• 2:00:50
  Speaker 1: So the picture that you're driving, right here's your steering
• 2:00:53
  Speaker 1: wheel and everything, and right here is a little valve,
• 2:00:57
  Speaker 1: a squeeze valve. So when you're eating boot Ann, you
• 2:01:00
  Speaker 1: can you can a little you can you can right
• 2:01:04
  Speaker 1: out of that reservoir. You just dribble.
• 2:01:07
  Speaker 4: It's perfect because you only need two hands to do it.
• 2:01:10
  Speaker 2: Well, that's because you're driving with you.
• 2:01:14
  Speaker 1: Well, maybe you'd get it such that you could like
• 2:01:16
  Speaker 1: a foot pedal. Yeah, there's a foot pedal, you know
• 2:01:18
  Speaker 1: that in Europe.
• 2:01:21
  Speaker 3: In Europe, at the outside of the hot dog stand
• 2:01:23
  Speaker 3: they have mustard with a foot pedal. Brilliant, So you
• 2:01:27
  Speaker 3: can hold a drink and a dog and dress your
• 2:01:30
  Speaker 3: dog with your foot pedal. At least we're the last,
• 2:01:34
  Speaker 3: the last hot dogs. Well I noticed it. It was
• 2:01:36
  Speaker 3: not every Yeah, And I'm standing there looking at it,
• 2:01:45
  Speaker 3: wondering where I should slap it, like trying to balance
• 2:01:48
  Speaker 3: my beer on my hand with the dog in my hand.
• 2:01:51
  Speaker 3: And this woman came up and she's pointing at the ground,
• 2:01:53
  Speaker 3: and I had no idea what she was. And then
• 2:01:56
  Speaker 3: and then I saw the pedal, and I thought, my god,
• 2:01:59
  Speaker 3: they are better than us.
• 2:02:00
  Speaker 5: Well they stole that from the border potty industry, right,
• 2:02:03
  Speaker 5: you know, they recycling where they're smart.
• 2:02:07
  Speaker 4: It's smart.
• 2:02:08
  Speaker 1: Yeah, it's you.
• 2:02:08
  Speaker 2: People might not be willing to help us out in
• 2:02:10
  Speaker 2: our current conflict, however, you have a great way of getting.
• 2:02:15
  Speaker 1: You found a great way to get mustard under my dogs.
• 2:02:19
  Speaker 2: So if we ever want to do this, So if
• 2:02:21
  Speaker 2: we want to do our hot dog get, we got
• 2:02:23
  Speaker 2: to come find you guys all the way in France.
• 2:02:26
  Speaker 1: That's where the big bad lab.
• 2:02:27
  Speaker 5: That's where the lab is. Yeah, obviously there are tons
• 2:02:33
  Speaker 5: of boutique customers here in the US that had the
• 2:02:36
  Speaker 5: same equipment, but you don't have to get you don't
• 2:02:38
  Speaker 5: have the the free reign of a lab to experiment
• 2:02:42
  Speaker 5: and all they've got.
• 2:02:44
  Speaker 1: To let you in there with us, because you've got
• 2:02:45
  Speaker 1: to be there with us when we do these dogs.
• 2:02:47
  Speaker 5: That's right. Who knows you're probably gonna get a bunch
• 2:02:52
  Speaker 5: of requests.
• 2:02:54
  Speaker 2: Well, it'd be tough far for them because they'd have
• 2:02:57
  Speaker 2: to be able to now write in and be like
• 2:02:59
  Speaker 2: that guy.
• 2:03:00
  Speaker 5: Was a hat.
• 2:03:01
  Speaker 1: That guy's a hat.
• 2:03:02
  Speaker 2: So if a dude, if a big hot dog guy
• 2:03:05
  Speaker 2: out there can come in and look at your resume
• 2:03:10
  Speaker 2: pressure and be like, he's no.
• 2:03:12
  Speaker 1: Hot dog man. I'm a hot dog man.
• 2:03:15
  Speaker 5: I'm a casing man. I'll say that I'm more of
• 2:03:18
  Speaker 5: a casing man than a hot dog man. But but
• 2:03:21
  Speaker 5: you kind of have to you gotta know the process understand.
• 2:03:27
  Speaker 1: Like, let's say you're an electrical view electric vehicle guy.
• 2:03:29
  Speaker 1: Someone's like, I'm more of a battery man, yeah than electrical.
• 2:03:34
  Speaker 1: But I'm like, but that's that's what's so being a
• 2:03:39
  Speaker 1: casing man, I don't think detracts from you being a
• 2:03:41
  Speaker 1: hot dog man. It's like the battery guy at an
• 2:03:44
  Speaker 1: EV place.
• 2:03:44
  Speaker 3: Yeah, I think you're safe until I get an email
• 2:03:47
  Speaker 3: from the podcast email forwarding thing and it says Oscar
• 2:03:51
  Speaker 3: at Oscar meyer dot com. That's the only that's the
• 2:03:54
  Speaker 3: only guy who's going to trump your credentials here.
• 2:03:56
  Speaker 5: So for the rest of you guys are the one
• 2:03:58
  Speaker 5: that keep bringing up that brand, that's fine.
• 2:04:02
  Speaker 1: Well it'll get problem. You know why we keep bringing
• 2:04:04
  Speaker 1: that band up is to be honest with you, I
• 2:04:06
  Speaker 1: can't think of another hot dog outfit. Ballpark Nathan Yeah, okay,
• 2:04:11
  Speaker 1: Nathan's Phil, can you scratch every time we said that?
• 2:04:14
  Speaker 3: It may or if Nathan himself emails me Nathan and Nathan's,
• 2:04:21
  Speaker 3: we'll stop.
• 2:04:21
  Speaker 4: We'll stop mentioning.
• 2:04:24
  Speaker 5: Yeah, you haven't mentioned one that's not a customer.
• 2:04:26
  Speaker 1: Yeah, ballpark? Yeah, so ball at Ballpark take that call.
• 2:04:35
  Speaker 5: Nathan's famous as her sponsors then yeah.
• 2:04:38
  Speaker 1: I don't get that, man. I don't think that they
• 2:04:41
  Speaker 1: should do that.
• 2:04:44
  Speaker 4: It's probably it's probably their best marketing.
• 2:04:47
  Speaker 1: I don't think that that's good. You know what, you
• 2:04:49
  Speaker 1: know he's got another bad idea.
• 2:04:51
  Speaker 5: Yeah, it's it's Wintles. You're not a paint man, are you?
• 2:04:57
  Speaker 1: Okay? Who's that paint outfit there? Sit? Their Their logo
• 2:05:02
  Speaker 1: is the Earth getting covered up with paint? Sherman Williams.
• 2:05:06
  Speaker 1: I think it says cover the Earth. I'm not kidding you. Phil,
• 2:05:12
  Speaker 1: pull that up it says like cover the Earth. Their
• 2:05:16
  Speaker 1: logo is the planet paint dumping on top of the planet,
• 2:05:21
  Speaker 1: and the paint is dripping off down around like forty
• 2:05:24
  Speaker 1: fifth parallel south.
• 2:05:27
  Speaker 4: I guess I can I can envision it, but I
• 2:05:30
  Speaker 4: never really put that together.
• 2:05:34
  Speaker 2: And then Nathan's doing that hot dog eating contest. I
• 2:05:37
  Speaker 2: think it's bad business.
• 2:05:39
  Speaker 1: I think people would sell a lot more paint if
• 2:05:41
  Speaker 1: they got rid of that paint logo.
• 2:05:43
  Speaker 5: I thought you were going to go into other eating contests.
• 2:05:45
  Speaker 1: Yeah, this did these guys miss the whole earth Day
• 2:05:49
  Speaker 1: create like the whole earth Day era? Like, dude, I
• 2:05:53
  Speaker 1: don't look at that and get all hot for some paint,
• 2:05:57
  Speaker 1: do you know what I'm saying. Imagine if that was
• 2:06:00
  Speaker 1: like Xon's logo, not a sponsor. Yeah, and that Nathan's
• 2:06:08
  Speaker 1: hot dog eating contest. I think they should back out
• 2:06:10
  Speaker 1: of that that. It grosses me out. Man.
• 2:06:13
  Speaker 5: There's an oyster eating raw oyster eating contest and uh
• 2:06:17
  Speaker 5: and mobile where where it's volume. So you gotta get
• 2:06:24
  Speaker 5: your name on the board. And I'm gonna go I'm
• 2:06:27
  Speaker 5: gonna go dark for a minute. There is the guy
• 2:06:29
  Speaker 5: that's at the top of the board got sick halfway
• 2:06:33
  Speaker 5: through us, you'll say, in one of those Lexan deals.
• 2:06:39
  Speaker 1: Oh yeah, well that's kind of sick.
• 2:06:41
  Speaker 5: They said, all right, you're out. He goes, no, I
• 2:06:45
  Speaker 5: want to get on the board if I go ahead
• 2:06:47
  Speaker 5: and eat that, can I can I fire it back up?
• 2:06:51
  Speaker 5: They said sure, So he re ingested. Oh no, for
• 2:06:59
  Speaker 5: the soul point of getting his name at the top
• 2:07:02
  Speaker 5: of the top of the worst some people have there.
• 2:07:05
  Speaker 4: It's good to have some of your passionate about something
• 2:07:07
  Speaker 4: they're passionate for.
• 2:07:09
  Speaker 5: That's tough.
• 2:07:10
  Speaker 1: You want me to pull the video of that. This
• 2:07:14
  Speaker 1: is not Phil's phone, man. I appreciate you coming on
• 2:07:21
  Speaker 1: the show. It I do see.
• 2:07:23
  Speaker 2: We were we're definitely interested in doing that trip. But
• 2:07:28
  Speaker 2: like kind of word got.
• 2:07:29
  Speaker 1: Around the office a little bit and it's generated a
• 2:07:31
  Speaker 1: handful of eye rolls. Just to be frank, I get
• 2:07:34
  Speaker 1: it frank, because people were like, oh no, why why
• 2:07:42
  Speaker 1: And then someone brought up like, would you be doing
• 2:07:44
  Speaker 1: other things there too? Like, no, just making the hot dogs.
• 2:07:50
  Speaker 1: I'll look for domestic, little worky things you'd be doing
• 2:07:54
  Speaker 1: while you're there, and we we're like, no, getting.
• 2:07:57
  Speaker 4: Seems pretty straightforward.
• 2:07:59
  Speaker 5: Some bread they do bread? Well, yeah, yeah, I mean
• 2:08:05
  Speaker 5: getting so bove Is. It was like a short cab
• 2:08:11
  Speaker 5: ride from Paris. Getting from here to Paris, it's pretty easy.
• 2:08:15
  Speaker 1: I do have a little easy for another I just
• 2:08:17
  Speaker 1: realized for another for there's a writing project where I
• 2:08:21
  Speaker 1: do have to do a little site visit. Yeah, I
• 2:08:23
  Speaker 1: do have a sprance like, yeah, that's a great point.
• 2:08:26
  Speaker 1: Who's that? We're good?
• 2:08:28
  Speaker 5: All right, I just thought of it.
• 2:08:29
  Speaker 1: It just hit me, Okay, coming on the show.
• 2:08:35
  Speaker 5: I've enjoyed it.
• 2:08:36
  Speaker 1: No, that's good man, this I learned.
• 2:08:37
  Speaker 2: You know what, you know what's going to happen now though,
• 2:08:40
  Speaker 2: people I hang out with are going to have to
• 2:08:42
  Speaker 2: endure me when they're eating dogs for me to be like, man, you.
• 2:08:46
  Speaker 5: Know protein extraction.
• 2:08:47
  Speaker 4: Yeah, if you're curious.
• 2:08:48
  Speaker 1: About what you're eating there, I'll be happy.
• 2:08:50
  Speaker 3: I don't remember what day we spoke, but Sydney had
• 2:08:53
  Speaker 3: like a bad first forty five minutes when she got
• 2:08:55
  Speaker 3: home from work. It's just like you know this part
• 2:08:58
  Speaker 3: of the Hot Talk where the line is no I
• 2:09:01
  Speaker 3: don't have.
• 2:09:04
  Speaker 5: That was the key, just to make it one pound
• 2:09:07
  Speaker 5: packs easy for the consumer.
• 2:09:10
  Speaker 1: Love it. Thank you, John, thank you.
• 2:09:12
  Speaker 5: Man enjoyed it. Thank you.