Venison Hot Dogs
Meats
1.5kg venison (white tail)
2.3 pork trim from loin and picnic, about 40% fat
Ingredients per 1kg of meat block
16g salt
2g Cure #1
3g corn syrup solids
1.5 mustard powder
1.5g onion powder
2g white pepper
1g coriander
.5g mace
2g sweet Hungarian paprika
.3g green cardomon
15g non-instant skim milk powder
150g crushed ice
Instructions
1. Add salt and Cure #1 to meats, mix and cure in fridge for 48 hours.
2. Semi freeze meats, add all the other ingredients, except the crushed ice, and grind with 3mm plate.
3. Place the ground and seasoned meat into the freezer for at least an hour.
4. Emulsify with bowl chopper or food processor, gradually adding the crushed ice. Do not allow the batter to go over 14C.
5. Stuff firmly into sheep casings, hang on sticks, and allow time for the sausage to dry.
6. Smoke at 55-60C for about 2 hours.
7. Poach at 75C for about 10 minutes.
Bon Appetit!
Meats
1.5kg venison (white tail)
2.3 pork trim from loin and picnic, about 40% fat
Ingredients per 1kg of meat block
16g salt
2g Cure #1
3g corn syrup solids
1.5 mustard powder
1.5g onion powder
2g white pepper
1g coriander
.5g mace
2g sweet Hungarian paprika
.3g green cardomon
15g non-instant skim milk powder
150g crushed ice
Instructions
1. Add salt and Cure #1 to meats, mix and cure in fridge for 48 hours.
2. Semi freeze meats, add all the other ingredients, except the crushed ice, and grind with 3mm plate.
3. Place the ground and seasoned meat into the freezer for at least an hour.
4. Emulsify with bowl chopper or food processor, gradually adding the crushed ice. Do not allow the batter to go over 14C.
5. Stuff firmly into sheep casings, hang on sticks, and allow time for the sausage to dry.
6. Smoke at 55-60C for about 2 hours.
7. Poach at 75C for about 10 minutes.
Bon Appetit!