There are certain smells that always remind us of summer. Freshly cut grass, sunscreen, a smoldering campfire, and of course a grill going on the BBQ. Our head chef at the Drake Hotel gets in the summer mood with this recipe for the perfect hotdog. HOT DOG RECIPE (Makes about 24 hot dogs) Active Time: 2 hours Special Equipment:
Meat grinder, food processor, sausage stuffer
949 grams boneless chuck, cut into 1-inch cubes 137 grams beef fat, cut into 1-inch cubes
23 grams kosher salt 10 grams paprika 5 grams granulated garlic 4 grams coarsely ground black pepper 3 grams onion powder 1 gram Cure #1
230 grams crushed ice 20 feet of rinsed sheep casings Procedures
Step 1: Place the meat and fat on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid. (or get A pre ground at your local butcher and skip ahead to step 4) Step 2: In a small bowl, add the salt, paprika, granulated garlic, black pepper, onion powder, and Cure No. 1 and stir to combine. Step 3: Nest a large mixing bowl in a bowl filled with ice. Grind the meat and fat through the small die of the grinder into the bowl set in ice. Step 4: Add the spice mixture B to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl. Cover well with plastic wrap pushed down on to the surface and refrigerate at least 12h to marinate and develop the binding proteins. Step 5: Transfer the meat to the bowl of a food processor, add half the crushed ice and process until all of the ice has dissolved, 1 to 2 minutes. Add the remaining crushed ice and continue processing until the mixture is completely smooth, 4 to 5 minutes more. Note: The temperature of your meat during this mixing step is critically important. Its temperature should never rise about 40°F/4°C; work efficiently during this step of the process. Step 6: Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary. Step 7: Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Step 8: Stuff the sausage into the sheep casings and twist into links. Step 9: Smoke the links at 170°F/77°C, until the internal temperature of the sausage reaches 145°F/63°C, 45 to 60 minutes. Remove the sausages from the smoker, let cool slightly, then transfer to the refrigerator and let stand, uncovered, overnight. The hot dogs are then fully cooked, and can be finished on a grill or steamed. If no smoker is available, poach in barely simmering water for about half the time. For better temperature, control links can be submerged in a large roasting pan and placed in the oven at 170°F/77°C.