California Farm Frankfurter Hot Dogs
Commercial Hot Dogs are ultra processed to extend shelf life. Farm grown hot dogs are fresh. Made from tasty grass fed chuck steak beef and succulent pork ham meat and pork belly fat, ground, then emulsified, parboiled and lightly cold smoked. Traditional Frankfurter Hot Dogs.
A go-to lunch, from freezer to hot water or on the grill, ready in the time it takes to make the buns and toppings. This traditional recipe is very flavorful because it uses beer while processing, instead of water in most commercial American hotdogs.
Freezes well for a year.
California Farm Frankfurter Hot Dogs
Commercial Hot Dogs are ultra processed to extend shelf life. Farm grown hot dogs are fresh. Made from tasty grass fed chuck steak beef and succulent pork ham meat and pork belly fat, ground, then emulsified, parboiled and lightly cold smoked. Traditional Frankfurter Hot Dogs.
A go-to lunch, from freezer to hot water or on the grill, ready in the time it takes to make the buns and toppings. This traditional recipe is very flavorful because it uses beer while processing, instead of water in most commercial American hotdogs.
Freezes well for a year.
Cooking Instructions
- 1
Slice chuck beef and pork shoulder in 1”x1” strips, grind coarse, mix by hand in large bowl. Put 1/4 cup beer, onion, spices in food processor, pulse till smooth. Pour in large measuring cup. Add 1 3/4 cups of beer. A few handfulls at a time, put ground meats in food processor, run, drizzle enough spiced beer over till smooth. Put ground meat mix in kitchen mixer bowl, run mixer with paddle till filling is even colored.
- 2
Slice pound of pork belly fat in 1” strips, then cubes. Put in cast iron skillet with lid in half a cup of water. Bring to boil, then simmer an hour and a half till fat has rendered out. Cool till solid. Work fat into ground meat, by hand. Add truffle shavings if desired. Let mix settle overnight in fridge.
- 3
Next morning, Do the taste test. Preheat cast iron skillet, scoop teaspoon of filling into pan, brown both sides, taste to check spice and flavor, add more spices if desired. Soak casings in warm water with vinegar, rinse well. Fill sausage stuffer with half pound mix, stuff, make two quarter pound links, twist. Do not cut casing, keep links attached. Tie off ends.
- 4
Boil large pan of water, turn off, immerse sausages, let parboil and cool. Fire up barbecue to low heat fire, sprinkle soaked oak wood over coals, cold smoke sausages away from coals, 1 hour. To serve, soak frozen frankfurters ten minutes in boiling water that has been turned off. Hot dog bun featured here has homemade ketchup and mayo and mustard as condiments, onion, tomato and avocado as toppings. Enjoy.
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