It's gonna be a bbq/pool party at my house for memorial day. Lots of people and lots of food. I threw together some togarashi spiked hot dogs using some well marbled chuck, a mangalitsa picinc ham, and a bunch of mangalitsa fat. At least I'll be able to say I know exactly what's in my dogs. If you haven't made them before here is a quick how to. Grind the fat first,
grind the meat
emulsify in 3 steps, start with meat, ice and seasonings, process until 40F, add the fat and process until 45f, add the nonfat milk powder and process until 58F. emulsified!
supposed to use sheep casings for dogs but all we had was hog casings so looks like we are have extra large dogs for tomorrow. They are on paper towels forming a pelicle so they will smoke nicely tomorrow and be finished on the grill. I might take a little kohlrabi kimchi we have working to really take it up a notch.
have a safe memorial day.
Wild Blueberries at Black Queen Angus Farm
6 years ago