Steven Rinella talks with John Carter and Randall Williams. Topics discussed: The history of hot dogs; the science of meat emulsions; characteristics of the perfect hot dog; what goes into the dogs; clean factories; skinless casings; the importance of salt and ice; why it’s so tough to make a good wild game hot dog; and more. Connect with Steve and The MeatEater Podcast Network Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and YouTube Connect with Steve and The MeatEater Podcast Network: https://www.youtube.com/@MeatEaterPodcastNetwork Steve on Instagram: https://www.instagram.com/stevenrinella/?hl=en Check out the gear the MeatEater Crew uses in the field here: https://store.themeateater.com Follow us: Web: https://www.themeateater.com Instagram: https://instagram.com/meateater Facebook: https://www.facebook.com/StevenRinellaMeatEater Chapters: 00:00:00 - Introduction & The Hot Dog Expert's Bold Email 00:06:02 - The Paper, Leather & Cellulose Connection 00:12:08 - What IS a Hot Dog? Breaking Down the Basics 00:18:15 - The Manufacturing Process: From Raw to Roller 00:28:59 - The Skinless Hot Dog Mystery Solved 00:35:00 - Debunking "Lips and A-holes" 00:42:23 - Emulsion Science: It's Not What You Think 00:50:19 - The Venison Hot Dog Challenge 00:56:14 - Protein Extraction & Temperature Control 01:03:47 - Natural Casings, Collagen & The King/Queen Story 01:18:43 - The Ultimate Venison Hot Dog Recipe 01:29:46 - Hot Dog Philosophy & The Abstract Art Theory 01:38:51 - Spam Hot Dogs, Mayonnaise Crimes & European Innovations 01:51:23 - The France Lab Trip & Final Thoughts