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Killer homemade hot dogs from the old school.

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  • Strat50
    Former Member
    • Nov 2014
    • 511
    • Houston, Alaska

    Killer homemade hot dogs from the old school.

    Thursday, I had some spare time. So, I decided to make 4 different types of sausage; smoked bratwurst, polish garlic sausage, a classic german sausage(non smoked), and hotdogs. All turned out well, but the hotdogs were like the one's we would get when I was a boy. They are the diameter of a brat, but made with more "hotdog" sensibilities and techniques. Unlike the brats, etc., the hotdog meat mixture is ground twice, but in the old world style, not pureed in a food processor, so they have a "meatier" texture. The folks at work went [email protected] crazy over them to my surprise and delight. Sometimes, when you cook something in the way you prefer it, folks don't really like your take on the dish, but not this time.

    This is my variation of a recipe I got off the web. The hotdogs are all beef, but any combination of beef and pork shoulder will do. With beef, these are lean but not dry.

    Recipe:

    5 lbs. lean beef. Chuck, round, eye of round, or even 70-30 or 80-20 ground beef. If using ground beef, only grind once.
    3 Tblsp. ground coriander
    2 Tblsp. kosher salt.
    1 Tblsp. garlic powder
    1 Tblsp. onion powder
    2 tsp. ground mace
    1 tsp. prague powder#1, Instacure#1, or any 6.25% nitrite salt cure mix.
    1 cup icewater
    1 cup nonfat dry milk powder
    1 pkg. Hog casings(for bratwurst size) or 1 pkg. sheep casings for classic hotdog size.
    Procedure:
    Rehydrate your casings according to package directions.
    Cut and cube the beef to whatever size will fit your grinder. Grind twice using your finest grinder plate. Place ground meat in the fridge.

    In a bowl, mix all the dry ingredients, then add ice water and combine until well mixed.
    Combine the meat and wet mixture and mix until well combined and sticky. I used my Kitchen Aid mixer with the paddle blade, but one can do it by hand too. In the mixer, it takes about 4-5 minutes at low speed to get to the sticky stage. Remove from mixing bowl and back to the fridge. Get your smoker going.
    Remove bowl from fridge and stuff into links and air dry for a few minutes.
    Smoke low and slow with medium smoke levels, till an internal temp of 160 is reached. 200 is about right.180 is better but my rigs have a problem here. Time to get another Little Chief. Moisture is good too, but not required.
    You can sear and serve, or remove and chill for another time.

    For those of you who do not possess stuffing equipment, no worries. Just take the meat mixture and roll it into hotdog shaped and sized "logs." Then just smoke 'em up. They are good that way too. Use oiled hands for this, and give them a shot of cooking spray when they go in the smoker to prevent sticking. Bacon wrapping makes this job easier. Of course, bacon makes all life easier, right?

    Thanks for reading and enjoy!


  • Valsacar
    Club Member
    • Sep 2015
    • 34
    • Grills

      Weber Performer 22" (For now)

      Thermometers

      ThermoWorks Pro BBQ Kit

      Me

      System Administrator, US Government Contractor
      Located in South Korea (with APO, so online ordering is primary)

    #2
    I think I'll give this a try when my casings arrive, should be next week.

    Comment

    • Valsacar
      Club Member
      • Sep 2015
      • 34
      • Grills

        Weber Performer 22" (For now)

        Thermometers

        ThermoWorks Pro BBQ Kit

        Me

        System Administrator, US Government Contractor
        Located in South Korea (with APO, so online ordering is primary)

      #3
      Just ate one, pretty good. My wife loved them.

      Comment

      • Dr ROK
        Charter Member
        • Dec 2014
        • 1351
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
          Yoder 640 on Husker themed comp cart
          Cookshack Smokette smoker
          Antique refrigerator smoker
          Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
          Rec Tec Mini Portable Tailgater w/ GrillGrates
          Plenty of GrillGrates
          Uuni wood pellet oven, first generation
          Roccbox Pizza Oven
          Meater Block
          "Go Big Red" Thermopen instant read thermometer
          Ultrafast instant read thermometer
          CDN quick read thermometer
          Maverick ET-732 thermometer
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          Tru-Temp wireless thermometer
          Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

        #4
        Strat50 These look great. Thanks for the recipe!

        Comment

        • Riley77
          Charter Member
          • Oct 2014
          • 1

          #5
          Anxious to try these. Recipe looks good. I too have trouble maintaining lower temps. Am working toward solving this problem. Will post results. Thanks for the recipe.

          Comment

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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