California Farm Hot Dogs

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, California Farm Hot Dogs. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

California Farm Hot Dogs is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. California Farm Hot Dogs is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from California Farm Hot Dogs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Hot Dogs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Hot Dogs is 32 hot dogs. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Hot Dogs estimated approx Prep 1hr, rest overnight, parboil 1hr, smoke 1hr..

To get started with this recipe, we must first prepare a few components. You can have California Farm Hot Dogs using 16 ingredients and 4 steps. Here is how you can achieve it.

Farm grown tasty grass fed chuck steak beef and succulent pork ham meat and natural lard, parboiled, lightly cold smoked 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 recipe is very forgiving because it uses icewater while processing, a major ingredient in all commercial American hotdogs.

Ingredients and spices that need to be Prepare to make California Farm Hot Dogs:

1. 2 Pounds grass fed chuck steak beef
2. 1 Pound pork shoulder ham meat, no rind
3. 1 pound pork lard or 1 pound pork belly
4. 2 Cups ice water
5. 1 Tube Hot dog diameter hog casing, 1 1/4” diameter for 20 - 30 sausages, (Syracuse Casing Co, NY)
6. Cup water with Tbs white vinegar to soak casing till translucent
7. Small Chopped white onion
8. 1/4 cup ice cold Milk
9. 2 Tbs Sweet red paprika powder
10. 1 Tbs garlic powder
11. 2 tsp seasalt
12. Tsp mace powder, mustard powder, coriander, marjoram, pepper, sugar
13. (optional, 20 pinches of truffle shavings, Sabatini on Amazon)
14. Pound soaked oakwood chips to cold smoke on barbecue
15. Equipment: hand meat grinder. Foodprocessor to puree filling. Sausage stuffer, large soup pan, barbecue with top
16. Cost: beef $8, pork $4, casings, spices, other $2, each hot dog 44 cents

Steps to make to make California Farm Hot Dogs

1. Slice chuck beef and pork shoulder in 1”x1” strips, grind coarse, mix by hand in large bowl. Put milk, onion, spices in food processor, pulse till smooth. Pour in large measuring cup. Add icewater. A few handfulls at a time, put ground meats in processor, run, drizzle enough spiced icewater over till smooth. Put ground meat mix in glass dish, mix by hand till even colored. (optional: add truffle shavings evenly).
2. Use pound of lard, or 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. (Save crackling pieces to cook pork and beans). Work fat into ground meat, by hand. 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 cold 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. Unused sausage casing can be resalted, dried and reused when kept refrigerated.
4. Boil large pan of water, turn off, immerse sausages, let parboil and cool. Fire up barbecue to medium fire, sprinkle soaked oak wood over coals, cold smoke sausages away from coals, 1 hour. When cutting sausage links, knot 2 strings per twist between links, then cut. Freeze or use. The sour dough hot dog bun featured here has homemade ketchup and mayo and piccalilly as condiments, onion, tomato and avocado as toppings. Enjoy.

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Quick California Farm Hot Dogs. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!