Hot Dogs

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  • 5 lb Beef short rib (2.5 lb after deboned)
  • 1 tablespoon(s) kosker salt
  • 1 teaspoon(s) pink curing salt
  • 1 cup(s) ice water
  • 1 tablespoon(s) mustard
  • 2 teaspoon(s) paprika
  • 1 teaspoon(s) coriander
  • 1/4 teaspoon(s) black pepper
  • 1 tablespoon(s) pressed garlic
  • 2 tablespoon(s) corn syrup
  • 1 dash(es) liquid smoke


  1. put grinding equipment in freezer the night before

  2. debone short ribs, cut into 1" cubes

  3. put meat into freezer on cookie tray for 15 minutes

  4. grind meat using small die

  5. incorporate salt and water with meat, cover and let sit in the fridge for 1-2 days

  6. add remaining ingredients to meat, place meat on cookie tray and freeze for 30 minutes

  7. rinse the intestine

  8. re-grind the meat through small die

  9. food process the meat into a paste, and place in the freezer

  10. stuff the sausage into 6" links

  11. sous vide the hot dogs at 150 degrees for 1 hour
July 2011

This recipe is a personal recipe added by JoeMKal and has not been tested or endorsed by MyRecipes.

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