Homemade Deli-Style Hot Dogs

Serves 1
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Directions

  1. 1Mix all the wet ingredients together and store them in the fridge until ready to use.
  2. 2Combine all the dry ingredients and mix well.
  3. 3Coarse grind the pork shoulder and chuck roast.
  4. 4Add the dry ingredients to the ground meat and mix well.
  5. 5Run the mixture back through the grinder on the fine grind plate.
  6. 6Mix in the wet ingredients until fully absorbed.
  7. 7Emulsify the meat mixture in a food processor, working in batches.
  8. 8Pack the meat mixture into the stuffing canister and load into casings.
  9. 9Tie off the hot dogs with butcher's twine.
  10. 10Preheat the smoker to 180 degrees, light the smoke tube, add hot dogs, close the lid, and smoke.
  11. 11Transfer the hot dogs to a pot of water heated to 162 degrees and simmer until they reach 150–152 degrees internal temperature.
  12. 12Transfer the hot dogs to an ice water bath.
  13. 13Dry the hot dogs, cover, and refrigerate overnight to set the texture.

Ingredients

  • 4 lb pork shoulder
  • 2 lb chuck roast
  • 1 cup nonfat dry milk
  • 3 tbsp kosher salt
  • 1 tbsp sugar
  • 5 tsp white pepper
  • 1 tbsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp nutmeg
  • 4 tsp paprika
  • 1 tsp mustard powder
  • 1 3/4 cups ice water
  • 3 tbsp vinegar
  • 6.8 g cure no. 1
  • 1 set 24-26mm sheep casing

Equipment

food processormeat grinderstuffing canistersmokersmoke tubebutcher's twinepotice bath container