All-Beef Hot Dogs

Name: All-Beef Hot Dogs
Yield: Makes 1 Pound (8 Links)
Ingredients: 6 feet sheep casing; 4 ounces beef flank; 4 ounces beef top round; 4 ounces beef chuck shoulder; 4 ounces beef fat; 1½ teaspoons curing salt, such as Morton Tender Quick; 1½ teaspoons curing salt, such as Morton Tender Quick; 2 tablespoons finely grated onion; 2 tablespoons finely chopped garlic; 1 teaspoon ground ginger; ½ teaspoon ground mustard; ⅛ teaspoon ground cayenne pepper; ½ cup ice water; Hickory wood chips, for smoking; Hickory wood chips, for smoking

Preparation info

Makes
1
Pound (8 Links)

Difficulty
Easy

Appears in

Haute Dogs

By Russell van Kraayenburg

Published 2014

About

BE PREPARED: MAKING HOT DOGS AT HOME IS A MESSY, TIME-CONSUMING process. The dogs must be smoked and cooked—two more steps than most sausage recipes— making the process far from quick. But if, like me, you are enamored of frankfurters, then you should try making them at least once.

Ingredients

6 feet sheep casing
4 ounces beef flank
4 ounces<

Sandwich
Gluten-free

Method

Soak sheep casing in a bowl of warm water for 1 hour.
Chop meats and fat into 1-inch chunks, or the size indicated by the instructions for your sausage maker or meat grinder. Process meat and fat through the sausage maker ¾tted with the ¾ne grinder attachment, following manufacturer’s instructions.
Freeze mixture for 20 minutes, or until it begins to