Hotdog

Hotdog

MeatsMetricUS
beef400 g0.88 lb.
pork350 g0.77 lb.
back fat250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
paprika1.0 g½ tsp.
mace0.5 g⅓ tsp.
garlic3.5 g1 clove
crushed ice (cold water)150 ml⅝ cup
Instructions
  1. Grind all meats through ⅛” (3 mm) plate.
  2. Dissolve all other ingredients in a little water and stir well. Mix all ingredients with meats.
  3. Emulsify ground meat in a food processor adding crushed ice.
  4. Stuff into 24-26 mm sheep casings. Hang for 1 hour at room temperature.
  5. Smoke for 1 hour at 140° F (60° C).
  6. Poach in water at 162° F (75° C) until the internal temperature reaches 154–158° F (68–70° C). That should take about 15 minutes.
  7. Shower with cold water, then place in a refrigerator.
  8. Using a manual grinder:
    • Grind beef and pork with 3/8” (10 mm) plate 2-3 times.
    • Grind fat pork with 1/8” (3 mm) grinder 2-3 times but keep fat separate.
    • Add about 100 g (⅜ of a cup) of icy cold water to ground beef and pork and mix together until water is fully absorbed by the meat.
    • Add fat and all ingredients and mix everything well together.
    • Proceed to stuffing.
Notes

You can use all beef (25% fat) or different combinations of meats; pork, veal, chicken, and beef.

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