Dakota Hot Dogs
2 lbs lean beef chuck and 3 lbs lean pork shoulder
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon ground mace
1 tablespoon ground white pepper (can substitute black)
1 tablespoon sugar
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground celery seed
1/2 teaspoon ground dried marjoram
i cup non-fat dried milk powder
2 egg whites
1 teaspoon #1 cure (prague powder or Instacure) - only if smoking
1 cup ice water
Cube the meat, refrigerate it for 30 minutes, then grind it at least twice through the finest plate on your meat grinder. You may find it easier to grind if you chill it between grindings.
Mix all the spices and cure and incorporate them with the egg whites into the ground meat. Allow the mixture to cool in the refrigerator for another 30 minutes, and then grind it one more time through your fine grinding plate.
In small batches, adding the ice water as needed, emulsify the meat mixture in your food processor. Click Here for Emulsifying Directions.
Stuff the emulsified sausage into large sheep casings or small pork casings, and ready them for the meat smoker. Click Here for directions on smoking sausage.
If you use collagen casings, be sure they are the kind made especially to be used in the smoke house.
Traditionally, wieners don't have a heavy smoke flavor. I find using one pan of wood chips and applying the smoke for only the first 60 to 90 minutes of the cooking/curing process is about right.
You can also finish this "best hot dog recipe" 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.
It is perfectly O.K. to use all beef or pork.
Helpful Document & Recipe (20 #'s):
Helpful videos:
Hotdog technique - Tri-Link Twist