Beef Hotdog

Ingradients:

5 lbs lean beef chuck

3 tablespoons ground coriander

2 tablespoons kosher salt

1 tablespoon granulated or powdered garlic

1 tablespoon onion powder

2 teaspoons ground mace

1 teaspoon prauge powder #1 or Instacure #1

1 cup ice water

1 cup nonfat dry milk powder

Directions:

• Trim and cut the meat chuck into 1-2 in. Cubes and grind it double through the best plate of your meat grinder. 
• Mix all the dry spice ingredients with the one cup of drinking water and also the cure and one cup of milk.
• Pour the spice/cure/milk mixture into the bottom meat and blend it okay for a minimum of two minutes. Use your hands to assure even distribution.
• Put the sausage mixture into the icebox for half-hour. Once it's cold once more, pass it over again through the best plate of your sausage grinder.
• Stuff the bottom meat into one 1/8 natural sheep casings or comparable natural pork or scleroprotein casings. Enable the links to air dry for a minimum of half-hour and so take them to the smoker
• Smoke the wieners for an hour, close up the smoke, and continue cookery the sausage till it reaches 152 degrees internally.