Hot dogs are precooked and can be eaten cold. “Never boil a hot dog,” says Fred Markoff, a sales representative for Vienna Beef and former Chicago hot dog restaurant owner. Once Vienna Beef ships the dogs off to restaurants, they can be steamed or charred. Each package of hot dogs is a pound, so “sixes” are six pieces per pound, “eights,” are eight pieces per pound, and so on. Finally, they’re smoked low and slow for about four hours to get their signature red color. The meat is put in a casing, which gives the dogs a snap when you bite. It’s emulsified into a slurry, then spiced with garlic, salt, pepper, paprika, and other secret flavors Vienna Beef won’t give up. (Shake Shack does use Vienna Beef though, don’t tell New Yorkers).Ībout 75% of meat in a Vienna Beef hot dog comes from lean, older cattle, while the other 25% is trimmings from the company’s corned beef and pastrami. Hot dog companies are very regional, so it’s unlikely to see Vienna Beef in New York, where Nathan’s Famous or Sabrett’s is more common. The company has a 71% market share in the city. If you’re eating a hot dog in Chicago, chances are you’re eating Vienna Beef. (Photo by CD Arnold/Chicago History Museum/Getty Images) Getty Images Vienna Sausage Place in the Austrian Village at the World's Columbian Exposition, Chicago, Illinois.
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