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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
