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DIY 3 Foot Long Hotdog

Hellthy JunkFood • Sep 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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