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5 StepsIndustrial hot dog, 6 kg meat block · about 14.1 kg

  1. Emulsion · Step 1 of 5

    Grind 12.000 kg Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.

  2. Emulsion · Step 2 of 5

    Bowl cutter: meat, 360.0 g Salt, 30.0 g Curing salt #1 (6.25% nitrite) and 36.0 g Sodium phosphate with 1.000 kg Ice (a third); then 2.000 kg Ice (the rest) and all spices. Final temperature at or below 12 °C.

  3. Emulsion · Step 3 of 5

    Stuff into 24 mm cellulose casings and link.

  4. Emulsion · Step 4 of 5

    Smokehouse cook to core 71 °C.

    71 °C

  5. Emulsion · Step 5 of 5

    Chill: core 54 °C to 27 °C within 1 h 30 min, to 4 °C within 5 h.