HEBREW NATIONAL COCKTAIL FRANKS RECIPES

Steps:

• prepare your meat and fat (if you are adding fat) for your grinder. Slice into thin strips and place in the freeze to chill. You want the temp to be below 35F
• Once chilled grind your meat and fat together 3 times. First on a 10mm, next on a 4.5mm, finally on a 3mm. If you don't have a 3mm plate then grind it twice on a 4.5mm.
• Add your ground meat mixture to a stand mixer. Slowly add the seasonings. Add the water a little at a time as you mix on low/medium. Once you have the farce well mixed (be careful to not overmix) remove from the stand mixer and stuff into your 21mm cellulose casings and for the links.
• **If you are using Insta Cure #1 be sure to allow the hot dogs to rest in the refrigerator over night before cooking..
• Cook the hot dogs in some simmering water (176F) till the internal temperature reaches 135-140f (this is for all beef. If you are adding pork you need to bring the temp to 150-155f)
• cool in ice water and remove the casing. Your hot dogs are finished. Enjoy for lunch and freeze whats left in a vacuum sealed pouch for later.

Steps:

• Melt margarine in a medium saucepan and set aside.
• In a small bowl, using a mixer, beat eggs, sugars, mustard and paprika together.
• Add vinegar and beat again.
• Pour this into the saucepan with the melted, cooled, margarine.
• Cook over low heat, stirring just until thickened; about 4-5 minutes.