Hot dogs use cellulose or natural casings. Natural casings remain on the wiener when eaten, imparting a chewy texture, while cellulose casings impart no flavor and are removed after cooking. Skinless hot dogs exist for uniformity, cost and flavor.
Composition
Casings derive from animal intestines or plants. Traditional salami casing is made from animal intestines which shrink when drying. Cellulose casings are made of viscose, consisting of wood pulp cellulose or cotton linters, and are strong, transparent, and smoke-permeable.
Types and Sizes
- Natural Casings: Offer texture and moisture.
- Cellulose Casings: No flavor, but create the shape.
- Collagen Casings: Derived from animal parts.
- Edible Casings: Common for consumption.
- Non-Edible Casings: Some are made of plastic and are not eaten.
- Hog Casings: The 30/34mm hog casing is suitable for thick sausages.
- Cellulose Hot Dog Casing: The 26mm casing is easy to peel off after smoking.
History
A German immigrant initially sold hot dogs in a bun in St. Louis. His wife proposed using a bun in 1880 to prevent burnt hands when eating.