Recipe

Cards

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

Industrial hot dog, 6 kg meat block

about 7.1 kg · 4 × 6 in

13.23 lb Pork trim, 80/20

3.31 lb Ice

6.5 oz Salt

0.5 oz Curing salt #1 (6.25% nitrite)

0.75 oz Sodium phosphate

2 oz Dextrose

1 oz Paprika

0.75 oz White pepper

0.5 oz Ground mustard seed

0.25 oz Ground coriander

0.25 oz Garlic powder

forklet.co/r/IQeZf7M6?units=us · v1

Grind 13.23 lb Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.
Bowl cutter: meat, 6.5 oz Salt, 0.5 oz Curing salt #1 (6.25% nitrite) and 0.75 oz Sodium phosphate with 1.1 lb Ice; then 2.2 lb 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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