Recipe

Cards

Printed at the current scale: about 7.1 kg · Metric · front and back, more cards if it runs long

Industrial hot dog, 6 kg meat block

about 7.1 kg · 4 × 6 in

6.000 kg Pork trim, 80/20

1.500 kg Ice

180.0 g Salt

15.0 g Curing salt #1 (6.25% nitrite)

18.0 g Sodium phosphate

60.0 g Dextrose

30.0 g Paprika

18.0 g White pepper

12.0 g Ground mustard seed

6.0 g Ground coriander

9.0 g Garlic powder

forklet.co/r/IQeZf7M6 · v1

Grind 6.000 kg Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.
Bowl cutter: meat, 180.0 g Salt, 15.0 g Curing salt #1 (6.25% nitrite) and 18.0 g Sodium phosphate with 500.0 g Ice; then 1.000 kg 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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