If you’re craving homemade hot dogs with that deep, smoky flavor, this recipe is a winner. Combining lean beef and fatty pork with a bold mix of spices, these sausages are packed with flavor. The process is a bit of a labor of love, but it’s totally worth it.
Author:
Smokai
Ingredients
5Kg lean beef (stewing/braising and
chuck steak works well)
2.2Kg pork back fat or very
fatty pork.
140g non-iodised Sea Salt (150g
if not using pink salt)
1.2 litres iced water
Spice Mixture
15g good quality
paprika
15g ground
roasted coriander seeds
15g ground fennel
seeds
5g ground cumin
seeds
2 tsp ground
cardamom seeds
2 tsp white
pepper
1 tablespoon
crushed fresh garlic.
1 tsp ground
ginger
4 tsp pink
salt (optional but read the section on cures)
Items/Equipment
Smokai Smoke Generator
Smokehours, BBQ, Smoker or other Smoking Chamber
Quality Woodchip or BBQ Pellets
Directions
Cut beef and pork fat into 25mm sq chunks and place in the freezer until it is crunchy but not frozen through.
Grind through the coarse grinding plate in your mincer and spread out on a baking sheet and put back into the freezer until again partly frozen.
Grind with the fine plate in your mincer.
Spread out onto a baking sheet again and return to the freezer for 30 minutes or until crunchy.
Mix the Iced water with all the dry ingredients and garlic making sure that the salt is completely dissolved.
Place meat / fat into a food processor (you might need to do this in batches). Mix for at least 5 minutes adding iced water mixture throughout the process until completely homogenised. Be very careful not to overheat the mixture (shouldn’t go over 10 Deg C) or the proteins and fat in your sausage will separate giving you a granular un-uniform texture.
If you have processed this in batches mix all the batches together well to even out any inconsistencies in the seasoning.
Stuff into sheep casings 150mm long and allow to surface dry in your refrigerator overnight.
Hang the sausages in your smoker.
Cold Smoke As Follows
Hang in your smoker, well vented for 1 hour to equalise temperature and surface dry.
Heavy Smoke below 30 Deg C. For 3 to 4 hours.
Cooking Instructions
To cook, put Hot Dogs into near boiling water 85 Deg C, or 15 to 20 minutes or until an internal temperature of 63 Deg C is reached, (do not allow to boil or they will split).
Eat straight away or quench immediately in iced water to arrest cooking and prevent shrinkage.
Store in refrigerator and consume within 3-4 days.
