Quick CardIndustrial hot dog, 6 kg meat block
about 7.1 kg
Emulsion
- 6.000 kgPork trim, 80/20
- 1.500 kgIce
- 180.0 gSalt
- 15.0 gCuring salt #1 (6.25% nitrite)
- 18.0 gSodium phosphate
- 60.0 gDextrose
- 30.0 gPaprika
- 18.0 gWhite pepper
- 12.0 gGround mustard seed
- 6.0 gGround coriander
- 9.0 gGarlic powder
- 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.