CAN YOU FREEZE HOT DOGS RECIPES

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CONEY ISLAND HOT DOGS - ALLRECIPES



Coney Island Hot Dogs - Allrecipes image

The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned.

Provided by Chef John

Categories     Hot Dogs and Corn Dogs

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 16

1 ½ pounds lean ground beef
2 cups water, or more to taste
½ cup diced onion
⅓ cup ketchup
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons chili powder, or more to taste
1 ½ teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon ground cumin, or to taste
½ teaspoon celery salt, or to taste
1 pinch cayenne pepper, or to taste
8 all-beef hot dogs
8 hot dog buns
¼ cup prepared yellow mustard, or to taste
¼ cup diced onion, or to taste

Steps:

  • Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
  • Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
  • Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
  • Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
  • Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

Nutrition Facts : Calories 527.6 calories, CarbohydrateContent 29.6 g, CholesterolContent 98.6 mg, FatContent 32.3 g, FiberContent 2.2 g, ProteinContent 29 g, SaturatedFatContent 12.9 g, SodiumContent 1684 mg, SugarContent 7.8 g

HOW-TO: HOMEMADE BEEF HOT DOGS - PS SEASONING



How-to: Homemade Beef Hot Dogs - PS Seasoning image

Try your hand at these all-American, snappy beef hot dogs and you'll be a wiener in no time. Let's be frank, if you've ever had a homemade hot dog, you know there's just no comparison to the store-bought version. From the snap of the natural casing, down to the smoky and savory bite, real dogs just hit differently. Flex your sausage making skills and be the star of your next backyard BBQ with our Blue Ribbon all-beef hot dogs. 

Provided by PS Seasoning 

Total Time 13 hours 35 minutes

Prep Time 12 hours

Cook Time 1 hours 35 minutes

Yield 12

Number Of Ingredients 5

5 lb. Beef Chuck Roast (80/20 fat ratio)
3.2 oz No. 155 Blue Ribbon Wiener
2.4 oz Binder Flour 
3/4 cup Distilled Ice Water
Sheep Casings Home Pack

Steps:

  • Untangle casings and remove the necessary amount. Place remaining casings back into package and store in refrigerator or freezer. Rinse salt from casings and soak in warm water for one hour. 
  • Cube chuck roast into inch pieces, then place on a sheet tray, cover, and freeze for 30 minutes. Keeping your meat cold (but not frozen) will make grinding easier and ensure optimal shelf life of your finished product. 
  • Compared to bratwurst, hot dogs have a finer texture that comes from the reduced coarseness of the fat. To get this texture, you may have to grind 2-3 times before your meat is ready for mixing. We recommend grinding the first pass of chuck roast through a 3/8“ plate.
  • Feed meat back into the grinder and pass through a 3/16 inch plate twice. With each pass, you'll see the fat pieces become small and smaller. 
  • Place meat in a plastic bowl, tub or any large, non-metallic container. In a glass measuring cup or bowl, mix the cure with 1/4 cup of water, then pour over the ground beef. Mix by hand until distributed. 
  • In a separate bowl, whisk together the seasoning, binder flour, and remaining ice water. The binder flour will add protein value to your mixture and will absorb and hold water, leading to less shrinkage in the smokehouse. Pour seasoning mixture over the meat. 
  • Continue to mix by hand for 5 minutes, until the meat is tacky. The texture should be sticky and pasty with the seasonings mixed well throughout
  • When ready to stuff, find the end of your casing, and run your sink head over it and let water run through. Thread onto a 1/2-inch stuffing horn and gently thread on the rest of the strand. Tie a knot at the end of the casing once it's fully on the stuffing horn.
  • Place a metal sheet tray underneath the nozzle of the stuffer. Add 1-2 tablespoons of water to the bottom of the sheet tray so that the sausage slide away from the stuffer without sticking to the bottom.  
  • Slowly stuff the casings, making sure to not overstuff (test your fill weight by making a small link at the end of the casing, it should easily twist without bursting or creating large air pockets).
  • Once the casings are filled, twist off into desired lengths, about 6-6.5" long. To twist, grab one end and pinch a divot to make a sausage that’s about 6-6.5” in length. Grab the first pinch with your left hand and pinch another 6” down with your right hand so you have two links. Twist forward and repeat the process until you’ve linked all your strands. You can twist forward or backward or alternate as you go--whatever is the most natural to you. Refrigerate overnight.
  • Preheat your grill or smoker to 130° F. Hang wieners on smoke sticks, or from stockinette hooks hanging from racks to avoid links touching. 
  •  Run with dampers wide open for 30 minutes. Place ¼ pan of moistened sawdust on the burner. Increase temperature to 150 F. Set top damper ⅛ open, bottom damper ¾ open and smoke for 45 minutes. Increase temperature to 170 F and smoke until an internal temperature of 155 F is reached.
  • Once internal temperature reaches 155° F, immediately place in a cold-water bath for 20 minutes until internal temperature reaches 100-110° F. Dry at room temperature then grill, boil, roast

Nutrition Facts : ServingSize 12,

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HOW-TO: HOMEMADE BEEF HOT DOGS - PS SEASONING
Try your hand at these all-American, snappy beef hot dogs and you'll be a wiener in no time. Let's be frank, if you've ever had a homemade hot dog, you know there's just no comparison to the store-bought version. From the snap of the natural casing, down to the smoky and savory bite, real dogs just hit differently. Flex your sausage making skills and be the star of your next backyard BBQ with our Blue Ribbon all-beef hot dogs. 
From psseasoning.com
Reviews 4
Total Time 13 hours 35 minutes
Cuisine American
  • Once internal temperature reaches 155° F, immediately place in a cold-water bath for 20 minutes until internal temperature reaches 100-110° F. Dry at room temperature then grill, boil, roast
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