Hot Dog

Hot dog

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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs