7030 Beef to Make Homemade Hotdogs
Hot dogs have always had a reputation for being mystery meat. Merely this unsavory fact, plus a lot of other undesirable ingredients, nevertheless aren't enough to go on hot dogs from existence loved by kids, and kids at heart. While many markets now offer grass-fed, organic hot dogs, y'all can also accept on the challenge of making healthier hot dogs yourself.
Fresh and flavorful, homemade hot dogs tin be made with meat of your choosing, taking the mystery out of it. This recipe is for all beef dogs, seasoned with a simple "hot dog" blend. You'll demand a meat grinder (unless the butcher grinds the meat for y'all), a nutrient processor, and a sausage stuffer. Y'all'll also need natural sheep casings. Talk to your butcher alee of time, in case they have to special gild the casings. For hot dogs, sheep casings are all-time because they're thinner.
Is making homemade hot dogs more than expensive and time consuming than but buying "healthier" hot dogs at the shop? Yes and yes. But if you want to know exactly what goes into the hot dogs you're eating, and if you lot're up for a fun culinary challenge, and so this recipe is for you.
Servings: Approximately 15 dogs, depending on how long they are
Time in the Kitchen: one.5 to 2 hours of hands-on cooking, plus 3 hours of chilling and/or cooking the meat
Ingredients:
- 2 pounds/900 g well-marbled chuck, cut into 1-inch/two.v cm cubes (or, inquire your butcher to only grind the chuck for you)
- 1 teaspoon granulated onion (5 ml)
- ane teaspoon granulated garlic (5 ml)
- 2 ½ teaspoons kosher salt (12 ml)
- 1 tablespoon sugariness paprika (15 ml)
- ¼ teaspoons white pepper (one.25 ml)
- ¼ teaspoon ground coriander (1.25 ml)
- ¼ teaspoon nutmeg (one.25 ml)
- 1 cup crushed ice (a scattering)
- Sheep casings, nearly 24-26 mm in size
Instructions
If the temperature of the basis meat rises during the process of grinding, mixing and stuffing the hot dogs, the finished hot dogs will have a grainy texture. So, information technology's important to go along the meat common cold while working with it. Keeping all of your tools cold (grinder, stuffer, nutrient processor basin and blade) helps go on the meat common cold. Before starting, put all your tools in the refrigerator and then they are cold. Besides, if you are grinding the meat yourself (instead of having your butcher do it), put the meat cubes in the freezer for 1 hour, to get the meat really cold earlier grinding information technology.
In a small bowl mix together the granulated onion, granulated garlic, common salt, sweet paprika, white pepper, coriander and nutmeg. Set aside.
If the butcher has not already ground the chuck for you, grind the meat through the finest/smallest plate of your grinder. If the meat starts to come up up to room temperature during the grinding process, ready the bowl of ground meat in a larger bowl filled with ice water to keep the meat common cold.
Add the spices to the ground meat, using your hands to alloy it in really well (wetting your hands helps go along the meat from sticking). Put the meat dorsum in the freezer for 15 minutes to chill.
Scrape the meat into a common cold food processor basin with one-half the water ice. Procedure until the ice is blended in. Add the rest of the water ice. Procedure until the ice is blended in and the mixture is very shine, with a texture similar to thick batter. If the texture is not as smooth as y'all similar, add a trivial bit of water ice water. It should hopefully have no more than v minutes to reach the correct texture.
Cover the mixture tightly with plastic wrap and chill at to the lowest degree one hour, or up to overnight.
While the meat chills, rinse the casings under cool running water to remove any table salt. Place the casings in a basin of absurd water and let soak 30 minutes. Drain, and rinse under cool running h2o once again.
Use the stuffing attachment on a meat grinder to stuff the cold, seasoned meat into the casings. Twist the stuffed casing into the lengths of hot dogs you prefer.
*Demand a helpful instructional video for grinding and stuffing sausage? Lookout this one.
Once stuffed, par-eddy the hot dogs in gently simmering water for 25 minutes. Plunge into ice water until the hot dogs are completely chilled. The hot dogs tin be kept refrigerated for up to a week earlier eating.
To finish cooking right before serving, the hot dogs can be boiled, grilled, or cutting open and seared in a bandage iron skillet.
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Source: https://www.marksdailyapple.com/homemade-beef-hot-dogs/
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