Homemade Hot Dog Recipe All Beef
Hot dogs take ever had a reputation for being mystery meat. But this unsavory fact, plus a lot of other undesirable ingredients, however aren't enough to go on hot dogs from existence loved by kids, and kids at center. While many markets at present offer grass-fed, organic hot dogs, you lot tin can also take 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 uncomplicated "hot dog" blend. Yous'll need a meat grinder (unless the butcher grinds the meat for you), a food processor, and a sausage stuffer. Yous'll also need natural sheep casings. Talk to your butcher ahead of time, in example they have to special order the casings. For hot dogs, sheep casings are best because they're thinner.
Is making homemade hot dogs more expensive and time consuming than just buying "healthier" hot dogs at the store? Yes and yes. Only if you want to know exactly what goes into the hot dogs y'all're eating, and if you lot're upwards for a fun culinary challenge, and so this recipe is for you lot.
Servings: Approximately fifteen dogs, depending on how long they are
Time in the Kitchen: ane.five to 2 hours of hands-on cooking, plus iii hours of chilling and/or cooking the meat
Ingredients:
- 2 pounds/900 g well-marbled chuck, cut into 1-inch/2.v cm cubes (or, ask your butcher to merely grind the chuck for you)
- 1 teaspoon granulated onion (5 ml)
- ane teaspoon granulated garlic (5 ml)
- ii ½ teaspoons kosher salt (12 ml)
- 1 tablespoon sweetness paprika (15 ml)
- ¼ teaspoons white pepper (ane.25 ml)
- ¼ teaspoon ground coriander (one.25 ml)
- ¼ teaspoon nutmeg (1.25 ml)
- 1 loving cup crushed ice (a handful)
- Sheep casings, nigh 24-26 mm in size
Instructions
If the temperature of the footing meat rises during the procedure of grinding, mixing and stuffing the hot dogs, the finished hot dogs will have a grainy texture. So, it's important to continue the meat cold while working with it. Keeping all of your tools cold (grinder, stuffer, nutrient processor basin and blade) helps go on the meat cold. Before starting, put all your tools in the refrigerator so they are cold. Also, if you lot are grinding the meat yourself (instead of having your butcher exercise it), put the meat cubes in the freezer for i hr, to get the meat really common cold before grinding information technology.
In a small basin mix together the granulated onion, granulated garlic, 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 to room temperature during the grinding process, set the bowl of ground meat in a larger bowl filled with ice water to keep the meat cold.
Add the spices to the ground meat, using your hands to blend information technology in actually well (wetting your hands helps go on the meat from sticking). Put the meat back in the freezer for 15 minutes to chill.
Scrape the meat into a cold food processor bowl with half the ice. Procedure until the ice is blended in. Add the residue of the ice. Process until the ice is composite in and the mixture is very smoothen, with a texture similar to thick concoction. If the texture is not every bit smooth equally you like, add a little bit of ice water. Information technology should hopefully take no more than 5 minutes to reach the right texture.
Cover the mixture tightly with plastic wrap and chill at least 1 60 minutes, or up to overnight.
While the meat chills, rinse the casings nether cool running h2o to remove whatever salt. Place the casings in a basin of cool water and let soak xxx minutes. Bleed, and rinse under cool running water again.
Use the stuffing attachment on a meat grinder to stuff the cold, seasoned meat into the casings. Twist the blimp casing into the lengths of hot dogs you adopt.
*Need a helpful instructional video for grinding and stuffing sausage? Watch this ane.
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 can be kept refrigerated for up to a week before eating.
To cease cooking right earlier serving, the hot dogs can exist boiled, grilled, or cutting open and seared in a cast iron skillet.
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Source: https://www.marksdailyapple.com/homemade-beef-hot-dogs/
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