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.
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
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 ? 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
HOMEMADE DOG FOOD WITH BEEF RECIPE | ALLRECIPES
My Samoyed, as he grew out of puppyhood, refused to eat kibble (and even canned food) and would go days without eating or eating very little until he lost weight. Frustrated, I did some research and started giving him this homemade dog food twice a day. He is back to a normal weight, and is very happy! Store leftovers in an airtight container in the refrigerator for up to 1 week. Serve without bones; give separately as a treat as desired and use caution.
Provided by dish567
Categories Everyday Cooking More Meal Ideas Pet Food Recipes
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 18 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
- Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
- Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.
Nutrition Facts : Calories 846 calories, CarbohydrateContent 107.4 g, CholesterolContent 258.3 mg, FatContent 26.6 g, FiberContent 8.6 g, ProteinContent 43.4 g, SaturatedFatContent 9.4 g, SodiumContent 369.2 mg, SugarContent 5 g
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