Hotdog

Meats	Metric	US
beef	400 g	0.88 lb.
pork	350 g	0.77 lb.
back fat	250 g	0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
white pepper	2.0 g	1 tsp.
paprika	1.0 g	½ tsp.
mace	0.5 g	⅓ tsp.
garlic	3.5 g	1 clove
crushed ice (cold water)	150 ml	⅝ cup

Instructions

1. Grind all meats through ⅛” (3 mm) plate.
2. Dissolve all other ingredients in a little water and stir well. Mix all ingredients with meats.
3. Emulsify ground meat in a food processor adding crushed ice.
4. Stuff into 24-26 mm sheep casings. Hang for 1 hour at room temperature.
5. Smoke for 1 hour at 140° F (60° C).
6. Poach in water at 162° F (75° C) until the internal temperature reaches 154–158° F (68–70° C). That should take about 15 minutes.
7. Shower with cold water, then place in a refrigerator.
8. Using a manual grinder:
   • Grind beef and pork with 3/8” (10 mm) plate 2-3 times.
   • Grind fat pork with 1/8” (3 mm) grinder 2-3 times but keep fat separate.
   • Add about 100 g (⅜ of a cup) of icy cold water to ground beef and pork and mix together until water is fully absorbed by the meat.
   • Add fat and all ingredients and mix everything well together.
   • Proceed to stuffing.

Notes