This article is about the food. For the phenomenon of glowing white due to temperature, see Incandescence. For the album by Angel, see White Hot (album).
The white hot is a variation on the hot dog found primarily in the Rochester, New York[1] area, as well as other parts of Western New York and Central New York.[2] It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.[3] White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.
The white hot was created by Max Russer in the 1920s[4]inRochester'sGerman community as a "white and porky".[1] He had his own meat store on Maple and Ames Streets in Rochester. It was originally a cheaper alternative to high-price red hot dogs, made of the less desirable meat parts and various fillers; in contrast, modern versions are made from quality meats and are generally sold at higher prices than common hot dogs.[4]
Detail of a white hot's interior with prominent sear marks
Another producer, Hofmann, produces white hots in the Syracuse, New York area under the name "Snappy Grillers".[5] A third company, Hartmann, is also known to produce white hots.[6]
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