At Frenchie, we make our hot dogs from 100 percent beef, mostly using the scraps from the brisket we use to make our pastrami. Hot dogs are emulsion-type sausages, which is why it is important to keep the mixture very cold through all of the stages. Otherwise, the emulsion will break.
- 900 g (1 lb 15.75 oz) lean beef pieces
- 300 g (10.58 oz) beef fat
- 18 g (0.63 oz/1 tbsp) curing salt (0.6% sodium nitrite)
- 8 g (0.28 oz/1 1/3 tsp) mustard powder
- 8 g (0.28 oz/1 1/3 tsp) paprika
- 4 g (0.14 oz) cilantro (coriander), finely minced
- 4 g (0.14 oz) coarsely ground white pepper
- 2 g (0.07 oz/2/3 tsp) garlic powder
- 6 g (0.21 oz/scant 1 1/2 tsp) sugar
- 140 g (4.94 oz) crushed ice
- 20/22 mm sheep casings
The day before, roughly cut the meat and fat into 2-cm (3/4-inch) cubes. Mix with the other ingredients and chill in the freezer to 1°-2°C (34°-36°F). Grind (mince) a first time using a coarse plate, then grind again using a medium plate. Rest the ground mixture in the freezer for at least 2 hours. When it is well chilled, grind again with the finest plate.
Transfer the mixture to a mixer using a flat beater attachment, and mix on medium speed until the mixture is smooth and has a very sticky texture that is elastic to the touch. Chill again in the freezer 1°-2°C (34°-36°F) for 1 hour.
Transfer the sausage meat to a sausage stuffer. Fill the sheep casings with the meat to form 20-cm long sausages. Put the filled casings into a handling tray without covering and let dry in the refrigerator overnight.
On the actual day, smoke the sausages at 70°C (160°F) for 1 hour 30 minutes to 2 hours in a smoker. Their internal temperature should reach 65°C (149°F). Take them out of the smoker and let cool to room temperature, then refrigerate until ready to use.
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