Homemade All Beef Hotdogs | Sausage Making 101 | скачать в хорошем качестве

Homemade All Beef Hotdogs | Sausage Making 101 |

Everyone loves a good hotdog. Welcome to my channel Cooking with @cheftuan Today I will show you how to make some delicious all beef hotdogs. No mystery meat fillers, no crazy preservatives. Just beefy deliciousness. I used a 25 mm cellulose casing. All Beef Hotdog Recipe: (yields approx 24 bun length hotdogs) **all the spices are finely ground** 1,314 g beef chuck roast (cubed to fit in the grinder) 21 g kosher salt 3.2 instacure aka pink salt #1 3.2 g white pepper 7 g turbinado sugar aka sugar in the raw 2.6 g garlic powder 2.6 g ground mace 3.5 g ground coriander 3.5 g ground marjoram 1.3 g ground celery seed NOT celery salt 9.8 g mustard powder 7 g smoked paprika 3.5 g hot paprika 52.5 g high temp milk powder 180 g ice water Make sure EVERYTHING is cold! 35F or under. Equipment included. 1. Cut up your meat to fit into your grinder. 2. Using the large grinding plate, send your meat through. 3. Place meat back in the freezer while you set up your grinder with the smallest grinding plate. 4. Send the meat through twice, making sure your meat does not go above 35F. If it does, place the meat back in the freezer. 5. After 2 grinds through the smallest plate, place meat back in the freezer while you get the spice mix ready. 6. Combine meat and spices in a bowl of a stand mixer, OR you can use a food processor. 7. On low, slowly mix the meat and spices. You don't want spices flying everywhere. 8. While the machine is running, slowing add your ice water. 9. Mix the meat until you get a very smooth paste, and it becomes nice and tacky. 10. Fill your sausage stuffer and fit the horn with a 25mm cellulose casing. You can use sheep casing if you want a snappy cased sausage. 11. Stuff your sausages and link them up to your desired length. I went with bun length dogs. 12. Place your hotdogs in the fridge overnight to let the cure and spices do their magic. 13. Next day, seal them in vacuum bags and gently cook using a sous vide machine at 142F for 2 hours. 14. After 2 hours, shock them in ice water to stop the cooking process and to let the fat firm up. 15. Remove the hotdogs from their casings by snipping in between each link and gently squeeze them out of the casing. 16. There most likely will be some fat on the outside of the hotdogs, which is normal. Rinse them quickly under warm water to clean that up. 17. Now they are ready to be cooked up and enjoyed. 18. You can vacuum seal the hotdogs and freeze them for up to 6 months. 19. Since there aren't any crazy preservatives in them, I wouldn't store them in the fridge for more than a week. 20. Enjoy!