Meats and Sausages
Hot Dog
Hot dog
| Meats | Metric | US |
|---|---|---|
| beef | 400 g | 0.88 lb. |
| pork | 350 g | 0.77 lb. |
| back fat | 250 g | 0.55 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| white pepper | 2.0 g | 1 tsp. |
| paprika | 1.0 g | ½ tsp. |
| mace | 0.5 g | ⅓ tsp. |
| garlic | 3.5 g | 1 clove |
| crushed ice (cold water) | 150 ml | ⅝ cup |
Instructions
- Grind all meats through ⅛” (3 mm) plate.
- Dissolve all other ingredients in a little water and stir well. Mix all ingredients with meats.
- Emulsify ground meat in a food processor adding crushed ice.
- Stuff into 24-26 mm sheep casings. Hang for 1 hour at room temperature.
- Smoke for 1 hour at 140° F (60° C).
- 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.
- Shower with cold water, then place in a refrigerator.
Notes
You can use all beef (25% fat) or different combinations of meats; pork, veal, chicken, and beef.
Emulsifying with 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.
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.
