Recent content by Meatfermentorium

Any cure or other additional ingredients besides the seasoning, how long are you cooking and at what temp?

Chop, Do you have a ratio recipe that you follow? I might be over thinking this too, I know all beef tend to be tougher than store bought cheapo dogs. Thanks for the input nonetheless.

I recently made hot dogs for the first time. Everything appeared to be great, great grind, smell, everything but the finished product is kind of tough. I used 80% beef cross rib and 20% fat. Ground three times, twice through a 4.5mm plate to finish. Recipe was as follow: 7.33 kg of meat and fat...