This article is just focused on the seasoning mix, a very traditional hot dog flavor. \u00a0Here are the ingredients for 20 pounds of franks, cut down the recipe proportionately for less meat.<\/p>\n
Ingredients<\/strong><\/p>\n 4 Level tsp. INSTACURE #1 (add only if smoking the sausages)\u00a0 Mix the dry ingredients and crush as needed with a mortar and pestle, and then \u00a0you’re going to blend these ingredients into your meat mixture making sure it is thoroughly distributed throughout the slurry. You’ll be much happier if you allow the mix to sit in the frig overnight so that all the flavors fully take, but it’s not absolutely essential.<\/p>\n From there, you’ll embark on the stuffing part of the task, and either refrigerate the finished franks, freeze some, or put them on the smoker before storage for additional old world flavor.<\/p>\n hot dog recipes<\/p>\n","protected":false},"excerpt":{"rendered":" Stuff it! \u00a0(Your own sausages). \u00a0It’s not that hard, I do it a couple times a year, though it is definitely an easier task if you have a partner or two helping. I’m not going to go through the whole process here, you’ll have to decide whether to use all beef, beef and pork, or… Continue reading Making Hot Dog Recipes at Home – From Scratch!<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,16,34,26],"tags":[1759,3126,3346],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/11840"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11840"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/11840\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11840"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
8 Tb. Paprika<\/span>
12 Tb. Ground Mustard<\/span>
2 tsp. Ground Black Pepper<\/span>
2 tsp. Ground White Pepper\u00a0<\/span>
2 tsp. Ground Celery Seeds<\/span>
2 Tb. Mace<\/span>
2 tsp. Garlic Powder<\/span>
8 Tb. Salt<\/span>
4 Cups Non-Fat Dry Milk\u00a0<\/span>or<\/span>\u00a0Soy Protein Concentrate<\/span>
8 Tb. Powdered Dextrose<\/span>
\n4 Cups of Ice Water<\/p>\n![\"Home](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2013\/04\/chermake.png\")
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