Co-worker and friend worked at a meat packing plant while in high school. Part of his job was to gather the unsavory parts that were ground up to make bologna and hot dogs. He would smile and say “There is a reason there is a pucker at both ends of a hot dog”.
LOL
Hadn’t heard that one
Bull.
Used to work for Bryan. I formulated the products. The meat that went into pork, water, beef or all beef hotdogs was entirely skeletal muscle meat - stuff you wouldn’t have any problems putting a in crock-pot or roasting pan.
Can’t say as a much for Turkey or Chicken dogs. Mechanically de-boned meat is pretty nasty stuff.
Organ meat and other “stuff” goes into things like hot links and souse.