4th of July Hot Dogs
A Cook Named Matt | Matt Broussard
150 minutes
American BBQ
Main Course
Ingredients
- 2 1/4 lbs pork butt or shoulder ground
- 1 lb ground beef
- 1 teaspoon pink curing salt #1
- 1/2 tablespoon Spiceology Paprika Ground
- 1/2 tablespoon ground mustard
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 tablespoon salt
- 1/2 cup dry milk powder
- 1 1/2 cup iced water
- Hog casing
Directions
- Mix all ingredients except water in a stand mixer or food processor until really fine.
- Slowly pour in water while mixing to emulsify.
- Store in fridge until needed.
- Soak casings in water for about fifteen minutes.
- Rinse casings thoroughly by filling with water about five times.
- Load up hot dog stuffer with filling and the load up nozzle with the casing. Remove air and then tie a knot at the end of it.
- Once stuffed go ahead and twist into links of desired length.
Smoke at 200°F, Roast at 200°F, or poach at 180°F until internal temp reaches 145-150°F.
- Immediately drop into ice water and store in fridge till needed.
Recipe Products
