-Take your Chuck Roasts and pat em dryyy.
-Cut the beef into small cubes to freeze easily.
- Place the beef cubes into the freezer for 45 minutes.
-While waiting, mix the following spices in a bowl:
- 43g salt
- 5g pink salt
- 10g mustard
- 10g paprika
- 9g garlic
- 4g coriander
- 5g marjoram
- 8g white pepper
- 4g mace
- 2g celery seed
- 75g milk powder mix and combine thoroughly.
-Take the cold meat and grind it with the smallest diameter setting on your grinder.
- Place the ground meat back into the freezer for 10 minutes.
-Grind the meat a second time, as finely as possible.
- Grind the meat a third time.
- Add meat to a stand mixer with the paddle attachment, mix the ground meat while gradually adding the spice mixture and 208g of cold water.
- Transfer the meat mixture to a sausage stuffer and stuff the mixture into cellulose casings, making the sausages as long as desired.
-Let the cased hot dogs chill in the fridge overnight to cure.
-Add the dogs to a pellet grill and cold smoke them using a smoke tube for 2-4 hours.
- Fire up the pit to about 250°F and cook the sausages until they reach an internal temperature of 130-140°F.
- Remove the sausages from the pit and place them in an ice bath for several minutes.
-Snip apart the sausages and remove them from the casings.
**Making the Corn Dogs:**
-In a bowl, mix the following dry ingredients:
- 220g cornmeal
- 215g all-purpose flour
- 60g sugar
- 18g baking powder
- 6g salt
- Create a well in the center of the dry mixture and add:
- 415g buttermilk
- 1 egg
- 1 tbsp oil
-Whisk until a smooth batter forms.
-Transfer the batter into a tall, deep jar.
- Insert hot dog sticks into the hot dogs.
-. Dip each hot dog into the batter, ensuring it is fully coated.
-. Heat your deep fryer to 350°F.
- Fry the batter-coated hot dogs until they are evenly browned.
-. Let the corn dogs cool and enjoy!
