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Spread the meat mixture on a sheet pan or shallow container and partially freeze (30 to 90 minutes depending on your freezer and amount of meat) until the meat mixture is stiff. Cover and refrigerate for 24 to 48 hours.Īdd remaining ingredients and mix well. Mix with salt, Instacure #1, ice water, and dye. Grind the meat and fat through a fine plate. Chill the meat and fat in a freezer before grinding-you want it almost frozen. Kayem calls them “a New England tradition” and Cloverdale’s website and other forums have comment sections with dozens of entries filled with people seeking out the red dogs they can only find here and there in North Dakota.Trim and cut the meat and fat into cubes small enough to fall into the grinder neck without any force. Within the United States, Kayem, based in Massachusetts, and Cloverdale, based in North Dakota, both sell similar bright red hot dogs to those consumed in Maine and have an equally strong fan base. Bean and Sons, so I went digging to find out where else red hot dogs appear around the world.

But he did mention that the practice started in the 1930s when a German butcher joined the ranks at W.A. “I wish I could hang my hat on something a little higher than that, but it really was just a marketing technique that became synonymous with this region,” Smith said. When I asked Smith about the origin of the color, he brushed it off as simply “a marketing tactic” from the company to stand out on the shelves of regional groceries like Hannaford and Shaw’s. But as I got older and freely pumped my body with red dyes three through 40, I finally tried one and loved the taste, but I still needed to know why it was necessary to turn them such a violent shade of red. We were strictly a brown hot dog family and to be honest, the nearly neon color really turned me off. This question haunted me as I grew up in Maine. Bean and Sons is the last butcher left in the state making red snappers, so they were my only life line when I went looking for the answer to why the hot dogs were dyed red in the first place. The links are handmade and quite literally snap when you take a bite into them because they’re sealed the old-fashioned way, using lamb casing that’s naturally packed with collagen rather than the artificial casing that most modern purveyors use. Bean and Sons has been making red snappers for more than 150 years and the fifth-generation family company hasn’t changed up its methodology since.

There are vibrant red hot dogs in other parts of the world, but Maine’s version was dubbed a red snapper because of its texture. After polling my born-and-raised Maine family about the tradition to little success, I set out to find out where the name came from, how this seemingly normal hot dog has become such a regional stronghold, and my own personal million dollar question: Why the hell did they ever start dying them red? I figured I’d start with the name because while the nomenclature of this particular cased meat rightfully confuses some, the origin is actually quite simple.

“It’s a real source of regional pride.”īut it seems that Mainers, like myself, chomp down on the hot dogs at backyard barbecues and high school sporting events without really knowing much about the history of the dish. “Mainers stick up for that red hot dog, as you know,” Sean Smith, the director of sales and marketing at the red hot dog purveyor W.A. In fact, they do just that at a Maine Red Hot Dog Festival complete with hot dog stands, eating contests, and plenty of hot dog hat-wearing attendees every year. Red snappers are more common in Maine than the brown equivalent and locals will turn out in droves to defend and celebrate the state’s iconic dish. But a little further north, the menu item is a fire engine red hot dog grilled to smoky perfection and nestled inside a New England-style bun split right down the center. And what's the deal with the name? If you see a red snapper listed on a menu, it probably elicits images of a gamey red fish swirling in the waters of the Gulf of Mexico.