Massive Meat Log - Epic Meal Time

Ingredients

• 8 slices Bacon (cut into 1‑inch pieces)
• 1 lb Ground Beef (80% lean)
• 1 lb Ground Pork (fresh)
• 4 pieces Beef Hot Dogs (large, skin on)
• 8 oz Cheddar Cheese (shredded, sharp)
• 1 cup Yellow Cornmeal (fine grind)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 2 pieces Egg (large, room temperature)
• 1 cup Milk (whole milk preferred)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 4 qt Vegetable Oil (for deep‑frying, high smoke point)
• 1 piece Wooden Spoon (large, sturdy, used as a handle)

Instructions

1. Render Bacon and Collect Grease

   Place bacon pieces in a cold skillet, turn heat to medium and cook until crisp, stirring occasionally. Pour off the rendered bacon grease into a heat‑proof container and set the crispy bacon aside for later use.

   Time: PT10M

2. Cook Ground Beef and Pork

   Add the ground beef and ground pork to the skillet with the bacon grease. Break up the meat and sauté until browned and fully cooked, about 8‑10 minutes. Season with salt and pepper.

   Time: PT10M

3. Prepare Hot Dogs

   While the meat cooks, grill or pan‑fry the hot dogs until lightly browned, about 4‑5 minutes. Set aside.

   Time: PT5M

4. Combine Meats and Cheese

   In a large bowl, combine the cooked ground meats, crispy bacon pieces, sliced hot dogs, and shredded cheddar. Mix until evenly distributed.

   Time: PT5M

5. Make Cornmeal Batter

   In a separate bowl whisk together cornmeal, flour, baking powder, salt, pepper, eggs, and milk until smooth. The batter should be thick enough to coat the meat block but still pourable.

   Time: PT5M

6. Assemble the Corn Dog

   Shape the meat‑cheese mixture into a compact log roughly the length of a hot dog. Insert the wooden spoon handle through the center, leaving enough of the spoon exposed to serve as a handle. Dip the entire log into the cornmeal batter, ensuring an even coating.

   Time: PT5M

7. Heat Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Deep‑Fry the Corn Dog

   Carefully lower the battered meat log into the hot oil using tongs. Fry for 5‑7 minutes, turning once, until the coating is deep golden‑brown and the interior reaches 165°F.

   Time: PT7M

   Temperature: 350°F

9. Drain and Rest

   Remove the corn dog with tongs and place on a paper‑towel‑lined baking sheet to drain excess oil. Let rest for 2 minutes before serving.

   Time: PT5M

10. Serve

    Serve the epic corn dog hot, with your favorite dipping sauces (ketchup, hot sauce, or ranch). Enjoy responsibly!

    Time: PT2M

Nutrition Facts

Calories

1500

Protein

60g

Carbohydrates

80g

Fat

100g

Fiber

5g