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Hi, I am looking for a recipe for Hot Dogs with a flavor profile as close as possible to a "Hebrew National" Hot Dog.... Thanks!

Len Poli has a few hot dog recipes but nothing that suggests it's the kosher style, however, Chuckwagon over at the other sausage site looks to have a kosher style dog: http://wedlinydomowe.pl/en/viewtopic.php?p=2249#2249

Adapted from Charcuterie by Ruhlman and Polcyn.

All-Beef Franks

1 Kilo Beef Chuck (2.2 lbs.) (20-25% fat)
15 grams salt
1/2 tsp. Cure #1
1/2 to 1 cup cold water
1 Tbsp. Colman's Mustard Powder (9 grams)
2 tsp. Hungarian Paprika (6 grams)
1 tsp. Ground Coriander (3 grams)
1/4 tsp. Ground White Pepper (1 gram)
1/2 tsp. Garlic Powder (1.5 grams)
2 Tbsp. light corn syrup (30 ml.)

If the texture is too soft you may want to consider adding phosphates.

Step One: Grind beef through small dye.

Step Two: Add salt, pink salt, and water to meat and combine by hand. Let cure in fridge for 24 hours.

Step three: Add remainder of ingredients and mix thoroughly by hand. Freeze mixture.

Step Four: Regrind mixture through smallest dye. Freeze mixture.

Step Five: Puree in food processor into uniform paste. Freeze mixture.

Step Six: Stuff mixture into casings. Twist off into 6″ links.

Step Seven: Hot smoke hot dogs to safe internal temp. (I cold smoke mine, then steam to proper temperature.)

~Martin

JerBear wrote:over at the other sausage site

There's an other sausage site?

(New Year humor)

DanMcG wrote:There's an other sausage site?

(New Year humor)