Hot Dog Recipe #1
This basic hot dog recipe, whether you make it with emulsified (click here for emulsifying directions) or fine ground meat, will become a family favorite.
To me, one of the best things about a home made hot dog is that "snap" you get when you bite into one. That's why I prefer to use natural casings.
My favorite hot dog casings are 1 1/8 to 1 1/4 inch sheep casings, but hog casings work very nicely also, if you can find them small enough.
Of course, you can certainly use a collagen casing too. It's all really up to you.
Recipe
- 3 lbs pork butt (shoulder) 80% lean
- 2 lbs beef chuck, 80% lean
- 3 tablespoons paprika
- 3 tablespoons corn syrup
- 2 teaspoons garlic powder or granules
- 1 tablespoon ground dried mustard
- 1 tablespoon kosher salt
- 2 teaspoons fine ground black pepper
- 2 teaspoons ground coriander
- 1 teaspoon ground mace
- 1 cup non-fat dried milk powder
- 1 teaspoon #1 cure (prague powder or Instacure)
- ice water (up to 2 cups)
- 2 teaspoons liquid smoke. Omit if you will be smoking and cooking the links in the meat smoker.
1 teaspoon ground cardamom
- Cut the pork and beef into 1-2 inch cubes and grind it twice through the smallest plate on your meat grinder.
- Combine all the spices and cure, except for the corn syrup, and process them in the food processor for a minute or so until they are uniform and well mixed.
- Pour the spices, cure and the corn syrup into the meat and mix it all by hand very thoroughly. Then place the mixture into the refrigerator for about 30 minutes.
- Working in small batches, emulsify the meat mixture in the food processor. Add small amounts of water as needed to get a nice consistency
- Stuff the emulsified meat mixture into casings and either prepare them for the smoke house or ready them to be simmered in hot water. You should allow the links to air dry for at least 30 minutes, whichever method you choose.
Make sure to cook the wieners in either the smoker or a 200 degree F water bath until they reach an internal temperature of 152-155 degrees F.