Amazingly, everything I used to make these I had on hand. Meat used was aprox. 5 1/2 lbs venison, 3 1/2 lbs lean pork butt, and 1 lb beef suet. The lean meats were chunked up and cured in the salt and cure for 24 hours before grinding.
The meats were ground 3 times then ice water added slowly while I attempted to emulsify with my very cold hands. The meats absorbed 2 cups of water and could have taken a bit more as the dogs were just a little firm.
They were smoked for 2 hours at around 140 degrees, then poached in 180 degree water until an internal temp of 155.
Heres some pics...
The seasonings
After grinding and emulsifying
Stuffed and drying
92 hot dogs
grilled
My sons macaroni and cheese dogs
Sorry for the crappy pics
The meats were ground 3 times then ice water added slowly while I attempted to emulsify with my very cold hands. The meats absorbed 2 cups of water and could have taken a bit more as the dogs were just a little firm.
They were smoked for 2 hours at around 140 degrees, then poached in 180 degree water until an internal temp of 155.
Heres some pics...
The seasonings
After grinding and emulsifying
Stuffed and drying
92 hot dogs
grilled
My sons macaroni and cheese dogs
Sorry for the crappy pics
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