Directions
- 1Cut the brisket into 1-inch cubes.
- 2Mix the kosher salt, pink salt, paprika, white pepper, granulated garlic, ground mustard, and granulated onion in a bowl.
- 3Combine the cubed brisket with the spice mixture and refrigerate overnight.
- 4Grind 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.
- 5Use a food processor to further emulsify the meat mixture into a paste.
- 6Stuff the meat mixture into cellulose casings, tying off 6 inch links.
- 7Smoke the hot dogs at 150°F until they are plump and red (about 3-4 hours).
- 8Shock the hot dogs in an ice bath to stop the cooking process, maintain shape and clean the casings.
- 9Remove hot dogs from casings.
- 10Grill or pan-fry the hot dogs to your desired level of doneness.
- 11Serve on toasted potato buns with your favorite condiments.
Ingredients
- 10 lbs beef
- 75 g kosher salt
- 11 g pink salt
- 10 g paprika
- 8 g white pepper
- 6 g granulated garlic
- 6 g ground mustard
- 3 g granulated onion
- 1 package hot dog buns
- 1 pound ice
- 1 water
- 1 mustard
- 1 ketchup
- 1 pickles
Equipment
knivesmeat grinderfood processorsausage stuffer
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