Rustic Beef Hotdog

By á-25087

The meat you prepare for a hotdog recipe doesn't necessarily need to be emulsified for you to end up with a really good product.

As a matter of fact, there are times when I prefer this style wiener to its emulsified cousins. I'm also pretty sure we can be safe in thinking that this all-ground version is much closer to the original frankfurter than many others.

Ingredients

• 5 lbs lean beef chuck
• 3 tablespoons ground coriander
• 2 tablespoons kosher salt
• 1 tablespoon granulated or powdered garlic
• 1 tablespoon onion powder
• 2 teaspoons ground mace
• 1 teaspoon prauge powder #1 or Instacure #1
• 1 cup ice water
• 1 cup nonfat dry milk powder

Preparation

Step 1

1.Trim and cut the beef chuck into 1-2 inch cubes and grind it twice through the finest plate of your meat grinder.


2.Mix all the dry spice ingredients with the 1 cup of ice water and the cure and 1 cup of dried milk.


3.Pour the spice/cure/milk mixture into the ground meat and mix it very well for at least 2 minutes. Use your hands to assure even distribution.


4.Put the sausage mixture into the refrigerator for 30 minutes. When it is cold again, pass it once more through the finest plate of your sausage grinder.


5.Stuff the ground meat into 1 1/8 natural sheep casings or comparable natural pork or collagen casings. Allow the links to air dry for at least 30 minutes and then take them to the smoker


6.Smoke the wieners for 60 minutes, turn off the smoke, and continue cooking the sausage until it reaches 152 degrees internally.

You can also finish by cooking them in simmering (180-200 degree F) water until they reach 152 degrees internally. If you choose this method, add 2 teaspoons of liquid smoke to the meat mixture when you add the rest of the spices.