Well decided if you want to make them I'd post the whole recipe. I did change a few things. First they say cook at 200degrees but at that temp your meat will fat out. So don't go over 160 degrees and done at 150 degrees. I also grind three times and emulsify. I like the 32 mm or 1 1/4 casings as they give a hot dog about the size of a Brat and really fill the bun. I make them in one long lenght and tie off every 6 inches. I also used cologne casings and peel after cooking and cooling them. Usually there is enough grease that they pretty much just push right out of the casings. Then you use warm water to remove grease from dog and let dry. Hope this helps some prevent all the mistakes I had to do to get to this point.
[USA] "Hobble Creek Hot Dogs"
(Ranch-Made All-Beef Frankfurters)
10 lbs. lean beef chuck ( i used 1/2 pork 1/2 80/20 hamburger)
2 level. tsp. Prague Powder #1 (Cure #1)
4 tablespoons. unionized salt
1 pint ice water
4 tablespoons. paprika
4 tablespoons. dry powdered mustard
1 tsp. white pepper
1 tsp. black pepper
1-1/2 tsp. ground celery seeds
1 tablespoon. coriander
2 tsp. garlic powder
2 cups soy protein concentrate (or Powdered dry milk will work)
4 tablespoons. powdered dextrose
To make all-beef frankfurters, cut nearly-frozen meat into inch chunks then grind them through a 3/8" plate. Grind ‘em again through a 3/16" plate using a little ice water to keep the plate and knives cool. Mix all the dry ingredients together with the Prague Powder then stir the mixture into some of the ice water for even distribution in the meat. Finally, mix every ingredient together, including the meat, making sure the curing agent is distributed entirely throughout the sausage. Emulsify the sausage in small batches inside a food processor, using ice water as needed to thin the mixture slightly and reduce the stress on the motor. Do not over process the meat. When a sticky paste develops, start another batch, refrigerating the last.
Stuff the sausage into 29-32 m.m. hog casings, 24-26 sheep casings, or plastic casings in desired lengths. Our gang always liked 22 m.m. "foot longs" in tender sheep casings. Hang the franks inside your kitchen thirty minutes or more, then cook them in 160° F. (93° C.) hot water until the internal meat temperature reaches 150° F. (66° C.). Use a probe-type thermometer with a cable and alarm. Immediately, immerse them in ice water, lowering the internal meat temperature to room temperature. Allow the franks to bloom in the refrigerator overnight before eating them.
You can smoke at 160 also till 150 IT.
