Kosher Hot Dogs Recipe
Kosher hot dogs, to be truly "Kosher", not only have to be made in strict compliance to ancient Jewish dietary laws, but have to be "certified" kosher under rabbinical supervision.
Any wiener you make at home probably won't fit under the strict definition of "kosher". Using this recipe though, will give you a very wholesome, all beef, delicious hot dog that you can be proud to serve to anyone.
- 5 lbs lean beef chuck (shoulder)
- 3 tablespoons ground mustard seed
- 2 tablespoons paprika
- 1 teaspoon fine ground black pepper
- 2 teaspoons ground mace
- 2 tablespoons kosher salt
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon ground celery seeds
- 1 teaspoon #1 cure (prague powder or Instacure)
- 1 cup ice water
- Cut the beef chuck into 1-2 inch pieces, then grind it at least twice through the finest plate on your meat grinder.
- Combine all your spices, then combine them with the ground meat and mix it all very well for 2 to 3 minutes to get a very even spice distribution.
- Working in small batches and adding ice water as needed, emulsify the sausage mixture in your food processor.
Click Here for Emulsifying Directions
- Stuff the emulsified sausage mixture into 1 1/8 inch natural sheep casings or an equivalent sized collagen casing. If you use collagen casings, make sure they are the kind made especially for use in the smoker.
- Take the wieners to the meat smoker and process until they reach 152-155 degrees internal temperature.
I find that one pan of wood chips and about 90 minutes of smoke is all it takes to make a well smoked weiner.
If you elect to cook your sausages in a 200 degree F water bath instead of the smoker, add 2 teaspoons of liquid smoke to the meat mixture before emulsifying.
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