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. (Since my first posting, I have left out this cold smoke as She Who Must Be Obeyed said they were too smoky.)
I preheated my Louisiana Grills Pellet Smoker to 180 F and smoked the hot dogs to an internal temperature of 140 F. (Since posting this, I have had better results and texture by starting to smoke at 140 F, increasing the temperature by 10 F every hour to 180 F and cooking to an internal temperature of 150 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!
Disco
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. (Since my first posting, I have left out this cold smoke as She Who Must Be Obeyed said they were too smoky.)
I preheated my Louisiana Grills Pellet Smoker to 180 F and smoked the hot dogs to an internal temperature of 140 F. (Since posting this, I have had better results and texture by starting to smoke at 140 F, increasing the temperature by 10 F every hour to 180 F and cooking to an internal temperature of 150 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!
Disco
Last edited:
