HOME-MADE HOTDOG

Ingredients

• 800 g Pork Lean Meat (cut into 1‑2 cm cubes, keep very cold)
• 200 g Pork Back Fat (firm, not rendered; keep cold)
• 800 g Chicken Thigh Meat (skinless) (trim excess sinew, keep cold)
• 200 g Chicken Fat (prefer chicken skin or rendered chicken fat, chilled)
• 800 g Beef Lean Meat (cut into small cubes, keep very cold)
• 200 g Beef Back Fat (firm, not rendered, chilled)
• 45 g Salt (1.5 % of total meat weight (3 kg))
• 7.5 g Curing Salt (Sodium Nitrite) (2.5 g per kilogram of meat; optional for pink color and preservation)
• 750 ml Ice Water (25 % of total meat weight; keep very cold)
• 8 g Garlic Powder (part of universal spice blend)
• 8 g Onion Powder (part of universal spice blend)
• 4 g White Pepper (part of universal blend; omit for chicken blend if desired)
• 4 g Smoked Paprika (used only for pork and beef hot dogs for smoky flavor)
• 4 g Ground Mustard Seed (adds subtle tang, part of universal blend)
• 4 g Coriander Powder (part of universal blend)
• 2 g Cumin (just a pinch for depth)
• 3 m Natural Hog Casings (approximately 3 m total, soaked and rinsed)

Instructions

1. Prepare Meats and Fat

   Trim any sinew, cut pork, chicken, and beef into 1‑2 cm cubes and keep each meat block (800 g lean + 200 g fat) in the freezer for at least 30 minutes so they are very cold.

   Time: PT30M

2. Grind Meat and Fat

   Using the food processor, pulse the chilled meat and fat together for 30 seconds, scrape down, then pulse again until a coarse paste forms. Repeat until the mixture feels sticky and uniform.

   Time: PT10M

3. Add Seasonings and Water

   Divide the ground meat into three bowls (pork, chicken, beef). Add 15 g salt, 2.5 g curing salt, 15 g of the universal spice blend, and 250 ml ice‑cold water to each bowl. For pork and beef, also add 4 g smoked paprika; for chicken, omit paprika and add an extra 2 g white pepper.

   Time: PT10M

4. Chill Emulsion

   Cover each bowl with plastic wrap and refrigerate for 30 minutes to let the proteins fully hydrate and the flavors meld.

   Time: PT30M

5. Prepare Natural Casings

   Soak the hog casings in warm water (30‑40 °C) for 10 minutes, then rinse inside and out under running water. Keep them in a bowl of cool water until ready to use.

   Time: PT10M

6. Stuff the Sausages

   Fit the chilled meat emulsion into the sausage stuffer. Thread the soaked casing onto the stuffer nozzle, leaving a 10 cm tail. Fill the casing, gently tapping to remove air, and twist into 10‑12 cm links using kitchen twine.

   Time: PT15M

7. Poach the Hot Dogs

   Bring a large pot of water to a gentle simmer (80 °C). Submerge the linked sausages and poach for 20 minutes, maintaining the temperature without a rolling boil.

   Time: PT20M

   Temperature: 80°C

8. Cool and Store

   Remove the hot dogs with tongs, place on a tray, and cool to room temperature (about 10 minutes). Store in airtight containers: refrigerate up to 5 days or freeze for up to 2 months.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g