Passing Wind Estates Hot Dogs

Discussion in 'Sausage' started by disco, Jun 2, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Summer is here and it is time to make hot dogs. I finally got off my posterior and dove in. 

    I would normally grind my own meat but they had lean ground beef and pork on sale at such a good price I couldn't resist. The cheap meat had nothing to do with my deciding to do hot dogs now.

    I like a combination of beef and pork as I think it gives a better texture than all beef in sausages.

    I bought 500 grams (1 pound) each of the ground pork and beef. As they were lean grind, I also took 277 (1/2 pound) pork fat I had trimmed from prior projects.

    The total weight of the meat and fat was 1277 grams or 2 pounds 13 ounces (2.8 pounds).

    In case you want to make this yourself with different amounts of meat, the ingredients per kg of meat are:

    22 grams kosher salt

    3 grams Prague Powder #1

    8 grams sugar

    7 grams minced garlic

    10 grams dry mustard

    7 grams paprika

    3 grams ground coriander

    2 grams white pepper

    2 ml Sriracha sauce (optional)

    27 ml light corn syrup

    310 grams crushed ice

    For my American friends, the ingredients per pound of meat are (ounces are by weight)

    0.36 ounces kosher salt

    0.05 ounces Prague Powder #1

    0.13 ounces sugar

    0.11 ounces minced garlic

    0.16 ounces dry mustard

    0.11 ounces paprika

    0.05 ounces ground coriander

    0.04 ounces white pepper

    5 ounces crushed ice

    1 tablespoon light corn syrup

    I mixed the Prague powder #1 and dry seasonings together.

    I added the all ingredients to the ground meats and mixed.

    I ran this mixture and the fat trimmings through the Kitchen Aid meat grinder with a fine plate.

    I put the paddle on the Kitchen Aid and beat it in two batches on medium for 3 minutes each. I mixed both batches together well.

    I put it in the fridge to chill for a couple of hours and then stuffed it into 32 mm collagen casings with my LEM stuffer.

    I cut them into 6 inch lengths and put them in the fridge, uncovered, overnight.

    The next morning I fired up the Amazin Pellet Smoker with hickory pellets and put it in my Weber Genesis Propane grill with the hot dogs. I cold smoked for 3 hours.

    I preheated my Louisiana Grills Pellet Smoker to 180 F and smoked the hot dogs to an internal temperature of 140 F.

    I plunged them into ice water and then let them sit on a rack for a couple of hours.

    I waited until the next day to grill one up and eat it.

    The Verdict

    This is a real hot dog. A great hot dog taste with a wonderful bite. It has a great texture. I add the Sriracha and it gives just a little bite that I really think sets it off. I love hot dogs!

    idahopz, rca dog, bearcarver and 20 others like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those Looks Perfect !![​IMG]

    Nice Job, Disco!![​IMG]------------[​IMG]

    Beautiful ![​IMG]

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Awesome Dave !!!   I'm filing that recipe....  Thanks.....  
  4. They look great, is that French's mustard?
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Mr Omak! They are very tasty!
    Thanks, Bear. I appreciate the point!
    Thanks! It's French's Deli Style Mustard.

  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco you are amazing grill marks on the dogs, before they hit the grill. Nice job saved in my unending things to do Thanks Points

  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! The marks are only because the pellet smoker isn't a good size for hanging the hot dogs and I smoked them on a rack.

    Thanks for the point, Richie!

  8. chef willie

    chef willie Master of the Pit OTBS Member

    very nicely done Disco.....coming soon to a market near me?.....regards, Willie
  9. bdc3

    bdc3 Smoke Blower

    Very nice sir! Wow, like Richie this goes on my list of things to try. Why I love this site. The things to cook is unending. Love a good hotdog. 😃
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking dogs disco! Disco Dogs!

  11. I was initially afraid to click on the link due to the Passing Wind reference... [​IMG]

    Glad I did...[​IMG]

    Beautiful job!!!
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. I am afraid they are a local delicacy, Chef.
    I'm with you. I don't have enough years left to catch up!
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. I just had friends over who said they are amongst my best smokes.
    Har! Thanks! When we first moved to the mountains there was a very hot day but, being in the mountains, a nice cool wind came down the hill. I pointed out to the missus that the passing wind was a saviour. Our home has been Passing Wind Estates ever since.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look great Disco.     I have been wanting to make some dogs so now I have a great recipe to follow.

    Thanks sir and points from me.
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. I think you'd like them.
  16. b-one

    b-one Smoking Guru OTBS Member

    Those look great:drool,just a little more mustard on mine please!
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, b-one. I will buy more mustard before you get here.
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Those dogs look incredible, your family BBQ's this summer are the place to be [​IMG]

  19. whistech

    whistech Smoking Fanatic SMF Premier Member

    Disco, those hotdogs look delicious!      This is something I'm going to have to try.   Thanks for the recipe.
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Duke! I think the same thing when I look at some of the posts on SMF.
    Thanks! I hope you enjoy them.


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