How To Make A Hot Dog Food

SONORAN STYLE HOT DOG

Steps:

• Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
• Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
• Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
• Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
• Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

OVEN ROASTED HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• With a knife make a slice about half way through the hot dog.
• Place on baking sheet.
• Cook for 15 minutes until hot dog is starting to curl and browned.
• If a browner hot dog is desired turn on broiler and brown to liking.
• Remove from oven and add cheese if desired and place back in oven for additional minute.
• When hot dog is done place on the bun and add additional toppings.

HOMEMADE DOG FOOD

Steps:

• Place the water, ground turkey, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

HOW TO MAKE A HOT DOG

Steps:

• Cut the beef chuck and chill it in the freezer for 1 hour. Get out 2 pounds (0.91 kg) of beef chuck (a roast cut of beef) and set it on a cutting board. If you prefer, use pork shoulder or another combination of meats, such as turkey or chicken breast. Cut the meat into 1 inch (2.5 cm) cubes and spread them on a plate or baking sheet. Transfer the plate or baking sheet to the freezer and chill the meat until it becomes crunchy on the surface. Avoid freezing the meat until it's solid. This would make it difficult to grind. To save time, ask your butcher to grind the beef chuck for you. Then you can skip freezing and grinding the meat the first time. Verify that the meat is ground chuck when you purchase it.
• Combine the spices in a small bowl. Use a spoon or a whisk to stir them until the spice mixture is combined and then set it aside while you grind the meat. You'll need to mix together: 1 teaspoon (3 g) of granulated onion 1 teaspoon (3 g) of granulated garlic 2 ½ teaspoons (15 g) of kosher salt 1 tablespoon (7 g) of sweet paprika ¼ teaspoon (0.5 g) of white pepper ¼ teaspoon (0.5 g) of ground coriander ¼ teaspoon (0.5 g) of ground nutmeg
• Grind the beef chuck. Put the finest or smallest plate on your grinder and remove the beef chuck pieces from the freezer. Run all of the cubes of meat through the grinder so the ground meat falls into a clean bowl. Work quickly to keep the meat cold. If your butcher already ground the chuck for you, skip this step. To prevent the meat from warming too quickly, you can put the grinder in the fridge or freezer while you're preparing the spice mixture.
• Mix the ground chuck with the spices. Add the spice mixture to the bowl with the ground chuck and use your hands to combine them. Dip your hands in a little of the ice-cold water to prevent the meat from sticking to your fingers. Ensure that the spices are evenly mixed into the meat so the hot dogs will be uniformly flavored.
• Freeze the meat and a food processor bowl for 15 minutes. Cover the bowl with the spiced ground chuck and put it in the freezer. The meat needs to chill before you process it again. You'll also need to put a food processor bowl in the freezer to chill. You can set up your food processor while the meat's chilling.
• Blend the meat with the water in a food processor for 5 to 6 minutes. Remove the meat and food processor bowl from the freezer and spoon it into the bowl. Pour in 1⁄2 cup (120 ml) of ice water and blend the mixture. Then gradually mix in the remaining 1⁄2 cup (120 ml) of ice water as you blend the meat for 5 minutes. The mixture should become thick and very smooth. If you're concerned that the meat mixture will separate, try working in smaller batches and divide the total amount of water between the batches. Then combine the batches once you've blended all of the meat.

HOMEMADE HOT DOG

Steps:

• Prepare the casings (see instructions below).
• In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately.
• Mix together and grind again.
• Mix the seasonings into the meat mixture with your hands.
• This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
• Stuff the casings and twist them off into six-inch links.
• Parboil the links (without separating them) in gently simmering water for 20 minutes.
• Place the franks in a bowl of ice water and chill thoroughly.
• Remove, pat dry, and refrigerate.
• Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing.
• (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
• Place it in a bowl of cool water and let it soak for about half an hour.
• While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water.
• Slip one end of the casing over the faucet nozzle.
• Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
• This procedure will flush out any salt in the casing and pinpoint any breaks.
• Should you find a break, simply snip out a small section of the casing.
• Place the casing in a bowl of water and add a splash of white vinegar.
• A tablespoon of vinegar per cup of water is sufficient.
• The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
• Leave the casing in the water/vinegar solution until you are ready to use it.
• Rinse it well and drain before stuffing.