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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 24 |
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Another recipe out of, The Sausage Making Cookbook . This is a good way to impress your friends. Have a cook out,using your homemade hot dogs. Ingredients:
3 lbs fine ground chuck |
2 lbs fine ground pork butt |
2 teaspoons white pepper |
1 teaspoon ground coriander |
1 teaspoon ground ginger |
1 teaspoon ground mace |
4 garlic cloves, pressed |
1 1/2 tablespoons salt |
1 1/2 cups water |
Directions:
1. Combine all ingredients, mix well and stuff into sheep casings (pork casings will work too, but will end up a little fatter frank).
2. Smoke for 2-3 hours at 115 deg or until a rich orange color is reached (you can freeze them at this point, until you want to boil them).
3. Then cook in water heated to 160-170 until franks float.
4. Cooking time depends on thickness of the hot dog.
5. You can simply just grill them as well.
6. Again, the yield depends on how long and thick your links are.
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