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Been trying to get away from premixed spices. Want to make things healthier and less chemicals. Had this recipe saved. Pretty common recipe. We did 10 Lbs. Used B & P's 24-26 mm sheep casings.
I was dead on my feet and needed a nap. My son did the stuffing and linking. No bad comments on that. Ok, maybe he needs more practice. Lol.
To be honest, I wasn't happy with the fry test. Didn't taste like a hotdog to me. But after stuffing and smoking, I concur. They plump up real nice in the pan too. Tastes like an old fashion, skin on weiner. Here's my proof. After frying a couple in the pan, I asked my grandson to taste it. Said, "What does it taste like to you?" With a look of what the hell are you smoking grandpa, he replied, "A hotdog". Good enough for me.
Hot Dog Recipe
20 pounds of beef and pork
2 tsp ground celery seed
2 Tbs gound mace
8 Tbs (2 oz) ground paprika
2 tsp garlic powder
2 tsp ground white pepper
2 tsp ground black pepper
8 Tbs (5 oz) salt
8 Tbs (2 1/2 oz) powdered dextrose
12 Tbs (3 oz) ground mustard seed
4 cups powdered milk
4 tsp instacure #1 (if smoking)
Grind several times though the smallest grinder plate. Use 24-26 MM thuroughly rinsed sheep casings.
To parboil, place the dogs in a pot of cold water and gradually bring up the water's temperature, do not exceed 180°F water temperature or you risk breaking the casings. If you have a meat thermometer, the dogs should be at or over 152°F to be considered cooked. If no thermometer, about 15-20 minutes on simmer should be alright, use your better judgement.
The Smoking phase is entirely optional and for hot dogs I can't imagine you would want it to taste very smoky or have a dark smudge on it but, to each his own. First, be sure when hanging the links that they don't touch each other or the walls, the smoke will not get into those contact points. You should have a temperature probe inside the biggest and furthest away (from the heating element) sausage for a clear internal meat temperature and a separate inside smoker temperature. When they are set to go, you must dry the wieners by setting the smoker to 120°F with the Smoke Diffuser atop the heating element and dampers wide open for about an hour, or until the dogs' casings are dry to the touch (No Smoke!). I would recommend you not smoke anymore than 3 hours. By wetting the sawdust more than normal, the smoke will not be as forceful. After casings are done drying, set to 130°F, bring up the temperature 10°F every hour until you get to 160°F (damper open 1/2 whole time). Smoke to your liking. After smoking, you can go straight to steam. We steam in our smoker by placing a large bowl of freshly boiled water onto the heating element (remove diffuser entirely) and setting the temperature all the way up, this will bring the meat temperature past 152°F fairly quickly. When steam cooking in your smoker, remember to prevent any steam from escaping (especially from the chimney/damper) by sealing cracks with either towels or other means. If steaming is not an option, no worries, only patience. Set the temp. to about 165°F, making sure the temp. doesn't go over 170°F inside smoker for any period of time because any fat that is inside will melt and drip down along with moisture. Our dogs have very little fat so the dripping may not be terribly dangerous but, this higher temperature will also cause your dogs to shrivel, and nobody likes a wrinkly shriveled dog! Once the internal meat temperature is at least 152°F in a few dogs, they are done. Take them out, and give them a cold shower under the sink until the internal temp. goes down to about 110°F. I always cut off a little sausage right after smoking/steaming is done and before cold showering for a victory snack. You can hang them in room temperature until they are sufficiently dried and reach your desired bloom. Finally, they should be put in a cooler until their internal reaches about 50°F.
I was dead on my feet and needed a nap. My son did the stuffing and linking. No bad comments on that. Ok, maybe he needs more practice. Lol.
To be honest, I wasn't happy with the fry test. Didn't taste like a hotdog to me. But after stuffing and smoking, I concur. They plump up real nice in the pan too. Tastes like an old fashion, skin on weiner. Here's my proof. After frying a couple in the pan, I asked my grandson to taste it. Said, "What does it taste like to you?" With a look of what the hell are you smoking grandpa, he replied, "A hotdog". Good enough for me.
Hot Dog Recipe
20 pounds of beef and pork
2 tsp ground celery seed
2 Tbs gound mace
8 Tbs (2 oz) ground paprika
2 tsp garlic powder
2 tsp ground white pepper
2 tsp ground black pepper
8 Tbs (5 oz) salt
8 Tbs (2 1/2 oz) powdered dextrose
12 Tbs (3 oz) ground mustard seed
4 cups powdered milk
4 tsp instacure #1 (if smoking)
Grind several times though the smallest grinder plate. Use 24-26 MM thuroughly rinsed sheep casings.
To parboil, place the dogs in a pot of cold water and gradually bring up the water's temperature, do not exceed 180°F water temperature or you risk breaking the casings. If you have a meat thermometer, the dogs should be at or over 152°F to be considered cooked. If no thermometer, about 15-20 minutes on simmer should be alright, use your better judgement.
The Smoking phase is entirely optional and for hot dogs I can't imagine you would want it to taste very smoky or have a dark smudge on it but, to each his own. First, be sure when hanging the links that they don't touch each other or the walls, the smoke will not get into those contact points. You should have a temperature probe inside the biggest and furthest away (from the heating element) sausage for a clear internal meat temperature and a separate inside smoker temperature. When they are set to go, you must dry the wieners by setting the smoker to 120°F with the Smoke Diffuser atop the heating element and dampers wide open for about an hour, or until the dogs' casings are dry to the touch (No Smoke!). I would recommend you not smoke anymore than 3 hours. By wetting the sawdust more than normal, the smoke will not be as forceful. After casings are done drying, set to 130°F, bring up the temperature 10°F every hour until you get to 160°F (damper open 1/2 whole time). Smoke to your liking. After smoking, you can go straight to steam. We steam in our smoker by placing a large bowl of freshly boiled water onto the heating element (remove diffuser entirely) and setting the temperature all the way up, this will bring the meat temperature past 152°F fairly quickly. When steam cooking in your smoker, remember to prevent any steam from escaping (especially from the chimney/damper) by sealing cracks with either towels or other means. If steaming is not an option, no worries, only patience. Set the temp. to about 165°F, making sure the temp. doesn't go over 170°F inside smoker for any period of time because any fat that is inside will melt and drip down along with moisture. Our dogs have very little fat so the dripping may not be terribly dangerous but, this higher temperature will also cause your dogs to shrivel, and nobody likes a wrinkly shriveled dog! Once the internal meat temperature is at least 152°F in a few dogs, they are done. Take them out, and give them a cold shower under the sink until the internal temp. goes down to about 110°F. I always cut off a little sausage right after smoking/steaming is done and before cold showering for a victory snack. You can hang them in room temperature until they are sufficiently dried and reach your desired bloom. Finally, they should be put in a cooler until their internal reaches about 50°F.
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