When it’s grill season and you want serve up a hot dog that is oh so much more than a forgettable frankfurter. The addition of a bit of sodium caseinate helps freshly ground meat squeeze into a snap-tacular casing without losing shape or texture.
- 600g (1lb 5oz) Pork Shoulder, Trimmed and Cubed
- 200g (7oz) Beef Suet, All Silver Skin Removed
- 200g (7oz) Fat Back, Diced
- 90g (3 oz) Ice
- 10g (2 Tbsp) Sodium Caseinate
- 20g (1½ tbsp) Salt
- 2.5g (½ tsp) Prague #1
- 1g (½ tsp) White Pepper
- 1g (1 tsp) Marjoram
- 1g (½ tsp) Mace
- 5g (1 tsp) Yellow Mustard
- Hog or lamb Casing
- Meat Grinder
- Stand Mixer with Paddle Attachment
- Spice Grinder
- Sausage Press or Pastry Bag with a ¾ Inch Tip
Active Time: 1½ Hours
Total Time: 24 Hours
6 – 8 Hot Dogs
The pork, suet, and fat back should be cut into 1×1 cubes and placed in the freezer for 30-35 minutes before moving on.
Both the meat and fat should be slightly frozen. If not they will break down too quickly. Also place the grinder attachments in the freezer as well, this will help keep the meat cold.
Begin soaking the hog or lamb casing in cold water.
Assemble the meat grinder with a 1/4th inch die on the end and begin grinding the meat and fats.
After all the meat and fat have been passed through add ½ of the ice to the grinder and it will push the meat through the grinder. The Ice also helps with the emulsification process later on.
Once everything has been ground spread it on a small sheet pan and place it back in the freezer for 15 minutes.
Replace the meat grinder with a ⅛ inch die and grind the meat a second time. After all the meat and fat have been passed through add the rest of the ice to the grinder like before.
Place the meat in a stand mixer with a paddle attachment.
Mix the white pepper, mace, salt, sodium caseinate, and marjoram in a spice grinder. And blend until the marjoram is a powder.
Add the ground dry mixture, prague powder #1, and mustard to the stand mixer and begin mixing on low.
Mix until the ice begins to melt and the meat starts to become opaque and stick to the sides of the of the bowl this is the sign of a properly emulsified sausage. This should take about 3 minutes to a minute.
Increase the speed of the mixer to medium high and mix for 30 seconds, at this point the sausage will look like a pink paste.
Run cold water through a hog casing for 1 minutes to ensure its cleanliness.
Filling a sausage by hand is not easy but it is doable. Place the sausage mixture into a pastry bag with a 3/4th inch tip.
Fit the sausage casing onto the end of the pastry tip and continue to apply it to the pastry tip until ½ of a full casing has been applied. It will be like bunching up a shirt sleeve. Tie the casing in a double knot.
Hold the casing onto the end of the pastry bag and begin filling the casing, take your time with this as it is easy to pop the casing and or not fill it enough, leaving air bubbles inside the sausage. Be sure to leave some room at the end of the casing. This will make it easy to make links.
These same steps apply for a sausage press though you can use an entire hog casing and it is far easier.
Once the sausage has been filled twist the filled casing every few inches to make the links. 3-4 twists will suffice per link. Once all the links have been made tie off the end.
Place the sausage on a wire rack and place them in a dry oven uncovered for 1 hour or until they are dry to the touch.
Cook and Serve
At this point 2 things can be done to finish the hot dog.
One option is to roast the hot dogs at 170°F for 1 hour or until they reach 145°F.
The second option is to smoke the hot dogs at 170°F for 1 hour or until they reach 145°F.
Once they have been cooked allow the hot dogs to cool overnight in a refrigerator uncovered, this helps keep that signature snap to the dog.
These can be grilled, seared, or steamed. We suggest not boiling the hot dogs as it will reverse all the work you put into the snap of the skin.
Once cooked serve our Pretzelized Brioche Bun recipe that you can form into hot dog rolls.