Brisket Hot Dogs

9 mins
Serves 1
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Directions

  1. 1Cut the brisket into 1-inch cubes.
  2. 2Cut the brisket into 1-inch cubes.
  3. 3Cut the brisket into 1-inch cubes.
  4. 4Mix the kosher salt, pink salt, paprika, white pepper, granulated garlic, ground mustard, and granulated onion in a bowl.
  5. 5Mix the kosher salt, pink salt, paprika, white pepper, granulated garlic, ground mustard, and granulated onion in a bowl.
  6. 6Mix the kosher salt, pink salt, paprika, white pepper, granulated garlic, ground mustard, and granulated onion in a bowl.
  7. 7Combine the cubed brisket with the spice mixture and refrigerate overnight.
  8. 8Combine the cubed brisket with the spice mixture and refrigerate overnight.
  9. 9Combine the cubed brisket with the spice mixture and refrigerate overnight.
  10. 10Grind the meat mixture twice using a 5 mm grinding plate and then once more with 1 pound of ice to achieve a smooth, cohesive texture.
  11. 11Grind the meat mixture twice using a 5 mm grinding plate and then once more with 1 pound of ice to achieve a smooth, cohesive texture.
  12. 12Grind the meat mixture twice using a 5 mm grinding plate and then once more with 1 pound of ice to achieve a smooth, cohesive texture.
  13. 13Use a food processor to further emulsify the meat mixture into a paste.
  14. 14Use a food processor to further emulsify the meat mixture into a paste.
  15. 15Use a food processor to further emulsify the meat mixture into a paste.
  16. 16Stuff the meat mixture into cellulose casings, tying off 6 inch links.
  17. 17Stuff the meat mixture into cellulose casings, tying off 6 inch links.
  18. 18Stuff the meat mixture into cellulose casings, tying off 6 inch links.
  19. 19Smoke the hot dogs at 150°F until they are plump and red (about 3-4 hours).
  20. 20Smoke the hot dogs at 150°F until they are plump and red (about 3-4 hours).
  21. 21Smoke the hot dogs at 150°F until they are plump and red (about 3-4 hours).
  22. 22Shock the hot dogs in an ice bath to stop the cooking process, maintain shape and clean the casings.
  23. 23Shock the hot dogs in an ice bath to stop the cooking process, maintain shape and clean the casings.
  24. 24Shock the hot dogs in an ice bath to stop the cooking process, maintain shape and clean the casings.
  25. 25Remove hot dogs from casings.
  26. 26Remove hot dogs from casings.
  27. 27Remove hot dogs from casings.
  28. 28Grill or pan-fry the hot dogs to your desired level of doneness.
  29. 29Grill or pan-fry the hot dogs to your desired level of doneness.
  30. 30Grill or pan-fry the hot dogs to your desired level of doneness.
  31. 31Serve on toasted potato buns with your favorite condiments.
  32. 32Serve on toasted potato buns with your favorite condiments.
  33. 33Serve on toasted potato buns with your favorite condiments.

Ingredients

  • 10 lbs beef
  • 10 lbs beef
  • 10 lbs beef
  • 75 g kosher salt
  • 75 g kosher salt
  • 75 g kosher salt
  • 11 g pink salt
  • 11 g pink salt
  • 11 g pink salt
  • 10 g paprika
  • 10 g paprika
  • 10 g paprika
  • 8 g white pepper
  • 8 g white pepper
  • 8 g white pepper
  • 6 g granulated garlic
  • 6 g granulated garlic
  • 6 g granulated garlic
  • 6 g ground mustard
  • 6 g ground mustard
  • 6 g ground mustard
  • 3 g granulated onion
  • 3 g granulated onion
  • 3 g granulated onion
  • 1 package hot dog buns
  • 1 package hot dog buns
  • 1 package hot dog buns
  • 1 pound ice
  • 1 pound ice
  • 1 pound ice
  • 1 water
  • 1 water
  • 1 water
  • 1 mustard
  • 1 mustard
  • 1 mustard
  • 1 ketchup
  • 1 ketchup
  • 1 ketchup
  • 1 pickles
  • 1 pickles
  • 1 pickles

Equipment

knivesmeat grinderfood processorsausage stuffer
Brisket Hot Dogs | Clip Recipe