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