Recipe

Cards

Printed at the current scale: about 3.5 kg · Metric · front and back, more cards if it runs long

Industrial hot dog, 6 kg meat block

about 3.5 kg · 4 × 6 in

3.000 kg Pork trim, 80/20

750.0 g Ice

90.0 g Salt

7.5 g Curing salt #1 (6.25% nitrite)

9.0 g Sodium phosphate

30.0 g Dextrose

15.0 g Paprika

9.0 g White pepper

6.0 g Ground mustard seed

3.0 g Ground coriander

4.5 g Garlic powder

forklet.co/r/IQeZf7M6?scale=0.5 · v1

Grind 3.000 kg Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.
Bowl cutter: meat, 90.0 g Salt, 7.5 g Curing salt #1 (6.25% nitrite) and 9.0 g Sodium phosphate with 250.0 g Ice; then 500.0 g Ice and all spices. Final temperature at or below 12 °C.
Stuff into 24 mm cellulose casings and link.
Smokehouse cook to core 71 °C.
Chill: core 54 °C to 27 °C within 1 h 30 min, to 4 °C within 5 h.

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