Homemade Hot Dogs

Keep all protein on ice and keep cold as possible at all times

Grind all the meat with a large die first

Once all is ground, hold in the freezer, do not let the farce freeze through

Next grind all the meat through a small die

When the small die grinding is complete, return all to the freezer

Chicken, Beef, Pork and Back Fat

Mix all on speed 2 with a chilled paddle and bowl, hold in freezer

Mix your emulsifiers and ice water to make an emulsifying slushy

Put your very cold protein in a robot coop or cuisenart and add slushy

**It is very important not to let the temperature rise above 60 f while pureeing

Once pureed silky smooth, store in a mixing bowl and return to the freezer

Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt

If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage

Always cook a small piece to check the seasoning before stuffing a sausage

24-26 mm Sheep casings

Stuff and Twist as fast as possible and keep in fridge, not the freezer

While stuffing and twisting, store in small bundles, hanging will be easier later

Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack

Carefully put in a oven or a smoker with pan below the dogs

Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f

Once cooked let the hot dogs chill in fridge

Dogs are ready to go once they are fully smoked and cooked through

For best results let the dogs rest and the flavors marinate overnight

Snapshot from Heaven