Hot Dogs
24 hours serves 8-10
Hot Dogs
Bring your hot dog game to the next level with a mixture of Pre’s grass-fed beef and delicious pork fat. The key is to keep everything as cold as possible and you’ll end up with the best dog at your next cookout.
Ingredients:
- 3½ 16-ounce package Pre 95 % ground beef
- 1½ pounds pork fatback
- 46 grams kosher salt
- 20 grams paprika
- 10 grams garlic powder
- 10 grams freshly ground black pepper
- 6 grams mustard powder
- 8 grams onion powder
- 3 grams cure #1
- 15 feet collagen casings
- Combine all the spices in a small bowl and set aside.
- Cut your pork fat into small enough chunks that they’ll easily fit in your grinder. Then combine those chunks with some chunks of ground beef in a large bowl and season with your spice mixture. After all the meat is well-coated in your spices, toss the bowl back in the fridge to keep it cool.
- While everything is cooling back down, set up your grinder using the finest die you have. Once you’re set up, work in batches, alternating beef and pork to grind your seasoned meat into a large bowl. Once you’ve worked through all the meat check the temperature of your grind with an instant-read thermometer. If it’s above 40º F, put the bowl back in the fridge to cool it down.
- If everything is below 40º F, put about a pound of your grind into a food processor bowl and add 1/4 cup of cold water. Then begin to process your entire mixture in 1 pound batches. If it looks like your food processor is struggling, slowly pour in more cold water. While you’re processing your mixture periodically check the temperature and if it’s starting to creep above 40º F, stop and put everything back in the fridge to cool off.
- We’re keeping everything cold so our emulsion doesn’t break (when the moisture in the meat separates from the fat).
- When you’ve finished working through all 5 pounds of meat, it’s time to stuff your hot dogs. Set up your stuffer, load your hopper, and thread a good length of casings onto the tube. Slowly fill the casings, stopping to reload more if you need. You should now have a few lengths of stuffed casings!
- Tie off one end using twine. Then, measuring about 8 inches from the end twist your first link away from you and tie off with twine. Measure 8 inches from that spot and twist toward you. Once again tie this off with twine and continue in this matter (twisting away from you, then toward you), until you’ve made all the links. Place your finished links on a baking sheet and leave in the fridge overnight to cure.
- Welcome back! It’s time to fire up your smoker. If your smoker can do it, preheat to 180º F (though 200º F is fine). Lay your dogs flat on the smoker grates and smoke until the internal temperature reaches 145º F (45 minutes to 1 hour).
- If you’re serving right away, cut the links apart, remove the twine (the collagen will remain closed now), and toss them on the grill!
- If you’re saving links for later, wrap them in foil and put into the freezer immediately so they don’t overcook.
Amount per 237g
-
237g
1 serving
-
434 kcal
Calories
-
54.38 g
Protein
-
2663 mg
Sodium
-
0.8 g
Fiber
-
21.81 g
Fat
-
2.96 g
Carbohydrates
-
1.29 g
Sugar
Nutrition is approximate. Calculated at happyforks.com