Charcuterie by Michael Ruhlman & Brian Polcyn

Author:Michael Ruhlman & Brian Polcyn
Language: eng
Format: epub, mobi
Publisher: W. W. Norton & Company
Published: 2011-08-31T16:00:00+00:00

Yield: About 31⁄2 pounds/1.5 kilograms sausage; 6 large rings

[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]

HOT DOGS

Hot dogs derive their distinctive flavor primarily from garlic, paprika, beef fat, and smoke. This recipe uses the meat from beef short ribs because of its high fat content (buy 4 to 5 pounds with the bone for the 21⁄2 pounds needed here); they should be naturally fatty enough to obviate adding more, and the softness of this fat allows it to be uniformly distributed in the mixture. The ground meat is salted for a day to develop the myosin protein that helps give the hot dog a good bind and a good bite. The mixture is then partially frozen, reground, and rechilled before being pureed to ensure a stable emulsion. Imported in the late nineteenth century by German and Austrian immigrants, the hot dog is now embraced as an American dish. While Chicago is famous for serving them with electric-green relish, mustard, onions, a long pickle slice, sliced tomato, hot peppers, and celery salt, a truly great hot dog—all beef with a natural casing—deserves a simple framework: a plain steamed bun, minced onion, and a good mustard.

21⁄2 pounds/1.25 kilograms beef short rib meat, diced and well chilled

1⁄2 ounce/15 grams kosher salt (1 tablespoon)

1 teaspoon/7 grams pink salt

1 cup/250 milliliters ice water

1 tablespoon/9 grams dry mustard

2 teaspoons/6 grams Hungarian paprika

1 teaspoon/3 grams ground coriander

1⁄4 teaspoon/2 grams ground white pepper

1 tablespoon/18 grams minced garlic

2 tablespoons/30 milliliters light corn syrup

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