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Keep all protein on ice and keep cold as possible at all times
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Grind all the meat with a large die first
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Once all is ground, hold in the freezer, do not let the farce freeze through
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Next grind all the meat through a small die
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When the small die grinding is complete, return all to the freezer
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Chicken, Beef, Pork and Back Fat
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Mix all on speed 2 with a chilled paddle and bowl, hold in freezer
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Mix your emulsifiers and ice water to make an emulsifying slushy
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Put your very cold protein in a robot coop or cuisenart and add slushy
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**It is very important not to let the temperature rise above 60 f while pureeing
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Once pureed silky smooth, store in a mixing bowl and return to the freezer
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Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt
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If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage
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Always cook a small piece to check the seasoning before stuffing a sausage
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24-26 mm Sheep casings
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Stuff and Twist as fast as possible and keep in fridge, not the freezer
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While stuffing and twisting, store in small bundles, hanging will be easier later
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Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack
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Carefully put in a oven or a smoker with pan below the dogs
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Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f
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Once cooked let the hot dogs chill in fridge
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Dogs are ready to go once they are fully smoked and cooked through
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For best results let the dogs rest and the flavors marinate overnight
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Snapshot from Heaven
Tags: beef, casings, chicken, fat, hot dogs, pork, sausage, sheep, smoke
Mid afternoon snack in Jackson, Mississippi!
Tags: beans, hot dogs, ribs, sausage, smoke
On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party. Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon. We currently are curing curried copa. In the future the step by step process with the finished product will be posted when complete. 
