I know this is very old but I was looking for some tips to make hotdogs and found it. I am trying this recipe except half the prague powder and using garlic powder rather than fresh garlic. I've just ground up the meat with the fine plate and mixed in the salt, prague powder, and ice water. It's in the fridge. I won't let it sit for the 1-2 days because I need to smoke them this evening, though not for a few hours.
I will let it sit in there while I go clean off my patio. I just got a brisket out of my smoker and I am letting it cool down before I put it in the oven at 150 overnight. I am hosting a graduation party for my son, who graduated from college last week. Party is tomorrow. I probably won't sleep since I still have a lot of cleaning and prep to do.
Back to the dogs...I am going to dry mine out in the oven rather than my smoker. My smoker is a wood-burning offset and it's VERY hard to keep the temps that low. Then I will smoke them at the recommended temp of 170. I CAN manage to keep it at that temp, especially at night.
Tomorrow I am smoking a beef belly and a couple pork bellies and a couple racks of ribs. Sides I and my boyfriend are making are crab mac and cheese, green beans, and ambrosia salad. I think my son's Dad is going to bring some more vegetable sides. Rather, HIS girlfriend will likely make it because my ex-husband can't cook AT ALL.
I know this is old but will come back to show the results!