Makes 16 large 6" links
Prep time 45 minutes
Smoke time 2 hours
-Ingredients-
5 lb boneless beef short rib or venison
1 cup non fat dry milk
3 tablespoons dry mustard
2 tablespoons powdered dextrose
1.5 tablespoons smoked sweet paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons ground coriander
1 teaspoon pink salt #1
.5 teaspoons black pepper
.5 teaspoons white pepper
.5 teaspoons celery seeds
1 cup ice water
-Tools-
natural hog casings
wood smoking chips
Weston Meat Grinder
Weston Meat Lug
Food Processor
Weston Sausage Stuffer
Weston Vertical Propane Smoker
Weston Sausage Hangers
Tip: Keep the beef as cold as possible at all times - Keep the grinder head, plates, tray, and sausage stuffer canister in the freezer until you're ready to use them. Put a second meat lug under the one your beef is in, filled with ice.
1. Grind
Grind the beef through a coarse, then a medium, and finally a fine plate.
2. Mix
Mix the remaining ingredients into the ground beef, then emulsify in a food processor.
3. Stuff
Use a Weston Sausage Stuffer with a 20 mm stuffing funnel attached to stuff the meat into casings. You may also use the 13mm funnel for a thinner hotdog.
Tie into 6" links.
Click here to learn
How to Tie Sausage Links.
4. Hang
Hang the sausage for one hour.
5. Smoke
While the sausages are hanging, soak your wood chips, and preheat your smoker to 130 degrees F. Once your sausages have rested for an hour, fill the water bowl, and place wood chips in the smoking bowl. Hang your hotdogs on Weston Sausage Hangers. Gradually raise the temperature of your smoker to 200 degrees F over 2 hours, and remove the hotdogs once their internal temperature reaches 140 degrees F.
6. Chill
Chill the hotdogs in an ice bath for one hour or until they're pink like the hotdogs you purchase at the store.
7. Grill, Boil, or Store them with a Weston Vacuum Sealer
We served ours with
Sweet and Sour Chinese Cabbage which we shredded with a
Weston Cabbage Shredder and flash marinated with a
Weston Vacuum Canister.
We also tried them with softened cream cheese (Seattle-style) and whole grain mustard...
unbelievably good!
