DIY 3 Foot Long Hotdog
Hellthy JunkFood • September 18, 2021
For the first time ever we learned how to make a hot dog from scratch and we challenged ourselves to see how long we could make it.
1,953 Calories
DIY 3 Foot Long Hotdog
Use this recipe and you will have yoyrself a hotdog longer than ever.
Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1
THINGS YOU'LL NEED:
- 2 Troths
- Oven for Baking
- Kitchen Aid Stand Mixer
- Meat Grinder
- Sausage Stuffer
INGREDIENTS:
For the Bun
- 7-8 cups AP Flour
- 1 cup Warm Milk
- 1 cup Warm Water plus an extra ¼ cup if needed.
- 4 tsp Dry Active Yeast
- 3 tsp Fine Salt
- 2 Tbsp Sugar
- 2 Eggs
- 4 Tbsp Softened Butter
- Extra oil to lightly oil the bowl
- 2 Egg Wash
For the Hotdog
- 2 lb Lean Pork, cubed
- 1 1/2 lb Lean Beef, cubed
- 1/2 lb Pork Fat/Jowl, cubed
- 3 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Celery Salt
- 2 tsp Sweet Paprika
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Mace
- 2 tsp Salt
- 1 tsp Accent
- 2 tsp White Pepper
- 1/4 cup Milk or Cold Water
- 2 -3 Drops Red Food Coloring
- 1/2 cup Ice
- 1 Large Egg White
INSTRUCTIONS:
For the Bun
- Combine flour, yeast, sugar, and salt in a mixing bowl.
- In another small bowl whisk water, milk, and egg.
- With the dough hook, mix the dry ingredients together and then add water-milk-egg mixture. Mix for 4 minutes.
- Add up to 1/2 cup water as needed to achieve a smooth ball.
- Add butter and knead for about 10-15 minutes, until the dough is shiny, smooth, and tacky. Dough is done when it has pulled away from the sides of the bowl.
- Oil a big bowl, add dough, cover with plastic wrap and let rise overnight in the refrigerator for 24 hours.
- Dump dough onto work surface and punch down to remove the air. Roll out dough into the hotdog shape on a floured surface.
- Place in an oiled baking tray, let rise for one hour and brush with egg wash before baking
- Bake at 350 degrees for 20 min or to an internal temperature of 190 degrees. Cool.
- Slice down the middle to create the hot dog bun.
For the Extra Long Hotdog
- Mix all dry ingredients together with the milk and food coloring. Stir well to combine.
- One at a time, grind the pork, beef, and fat cubes through the medium blade of a meat grinder. Place in refrigerator 30 Mins.
- Combine the ground meats and fat together and grind a second time with the fine blade meat grinder
- In a food processor combine ground meat mixture with the wet seasonings mixture and ice
- Begin to blend, slowing adding cold water to incorporate and emulsify until smooth.
- Place into the refrigerator for 30 mins to firm up.
- Prepare the sausage stuffer attachment with casings.
- Fill the casings with the meat mixture per the directions provided. Tie off each end to complete the hot dog.
- Place into refrigerator for 30 mins. While chilling prepare the hot water bath for poaching the hot dog.
- Poach the hot dog in barely simmering water for 20- 25 minutes or an internal temperature of 165 degrees.
- Shock in Ice Water, Remove, pat dry, and refrigerate.
- Second cook as desired.
- Serve with an Extra long bun and top with your favorite toppings.
Serving Size: 1 Calories: 1,953 Fat: 74g Saturated Fat: 32g Trans Fat: 0g Carbohydrates: 210g Sugar: 14g Sodium: 3,526mg Fiber: 8g Protein: 110g Cholesterol: 246mg
Makes 4 three foot hotdogs
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