The Big Bite
“Juicy, grilled perfection wrapped in a soft bun—this is more than a hot dog, it’s a classic American delight.”
Meet the quintessential American classic: the hot dog. This iconic, savory delight features a perfectly seasoned sausage nestled in a soft, fluffy bun, ready to be customized with a variety of toppings from mustard and ketchup to relish and onions. Whether grilled at a summer barbecue or enjoyed at a ballpark, the hot dog is a timeless favorite that brings people together and celebrates simple, satisfying flavors.”
Making homemade hot dogs with high-quality ingredients is a rewarding process. Here’s a basic recipe for creating delicious, all-beef hot dogs from scratch:
### Ingredients:
**For the Hot Dog Sausages:**
– 2 pounds of beef chuck (or a mix of beef chuck and beef brisket for extra flavor)
– 1/4 pound of beef fat (for moisture; optional if using a fattier cut of beef)
– 1/2 cup crushed ice or ice water
– 1/4 cup finely crushed ice or cold water
– 1 teaspoon kosher salt
– 1/2 teaspoon pink curing salt (Prague Powder #1)
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon mustard powder
– 1/4 teaspoon ground coriander
– 1/4 teaspoon ground white pepper (optional)
**For the Hot Dog Casings:**
– 10-12 feet of hog casings (available from specialty butcher shops or online; soak in cold water before use)
### Equipment:
– Meat grinder
– Sausage stuffer (manual or electric)
– Large mixing bowl
– Kitchen scale (optional, for accuracy)
### Instructions:
1. **Prepare the Meat:**
– Trim the beef and fat, cutting them into small cubes. Chill them in the freezer for about 30 minutes to make grinding easier.
2. **Grind the Meat:**
– Grind the meat and fat through a medium or fine grinder plate into a large bowl. For a finer texture, grind the mixture a second time.
3. **Mix the Seasonings:**
– In a separate bowl, mix the salt, pink curing salt, paprika, garlic powder, onion powder, black pepper, mustard powder, coriander, and white pepper.
4. **Combine Ingredients:**
– Add the seasoning mix to the ground meat and fat. Mix thoroughly, gradually adding crushed ice or cold water to help bind the mixture. The mixture should be sticky and cohesive.
5. **Stuff the Sausage Casings:**
– Rinse the hog casings thoroughly under cold water. Fit the sausage stuffer with the casing and carefully stuff it with the meat mixture, being careful to avoid air bubbles. Twist sausages into desired lengths, and tie the ends with butcher’s twine.
6. **Cook or Cure:*
– To cook immediately, simmer the sausages in a pot of simmering water (not boiling) for about 20-30 minutes, or until the internal temperature reaches 160°F (71°C)
– For curing, hang the sausages in a cool, dry place for 24 hours before cooking.
7. **Store:**
– Cooked hot dogs can be refrigerated for up to a week or frozen for up to three months.
AUTHOR : SNEKUTALES
### Tips:
– For best results, keep all equipment and ingredients cold throughout the process.
– If you prefer a smoky flavor, you can cold smoke the sausages before cooking.
Enjoy your homemade hot dogs with your favorite toppings and buns!
