Once the meat goo is ready, it heads into the “emulsifier.” This is a giant blender spinning at hundreds of miles per hour. It’s so fast it would turn your arm into a smoothie. Here, the fat and protein get brutally beaten into a stable paste. If you over-blend it, the fat separates and you get a greasy mess. Under-blend it, and your hot dog feels like a rubber tire.
This is where the pink comes in. The meat naturally turns that shade of Pepto-Bismol because of the violent aeration. If it’s too pale, they add a bit of sodium nitrite—the same stuff that cures bacon. It also keeps the hot dog from killing you with botulism, which is a nice bonus.
How Hot Dogs Are Made In Factory - YouTube
