[i made] Chili cheese dog from scratch (even the bun)
[i made] Chili cheese dog from scratch (even the bun)
by Jadorel78
9 Comments
Delta9THICC
So you made the dogs too?
vintageideals
I’m hungry. Actually, h*rngry
[deleted]
[removed]
daggamouf
How was it?
What style chili did you make?
Did you make the (what appears to be) mustard?
PeaceLoveSmithWesson
**Recipe formatted for easier viewing**
**Ingredients**
* 949 g boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes
* 137 g beef fat, cut into 1-inch cubes
* 23 g fine sea salt
* 10 g paprika
* 5 g granulated garlic
* 4 g coarsely ground black pepper
* 3 g onion powder
* 1 g Instacure #1 or Prague powder #1
* 230 g crushed ice
* 20 feet of rinsed hog casings
**Directions**
1. Place the meat and fat on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid. In a small bowl, add salt, paprika, granulated garlic, black pepper, onion powder, and Instacure #1 and stir to combine.
2. Nest a large mixing bowl in a bowl filled with ice. Grind the meat and fat through the 1/4-inch plate of the grinder into the bowl set in ice.
3. Add spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
4. Transfer meat to the bowl of a food processor, add half the crushed ice and process until all of the ice has dissolved, 1 to 2 minutes. Add the remaining crushed ice and continue processing until the mixture is completely smooth, 4 to 5 minutes more. Note: The temperature of your meat during this mixing step is critically important. Its temperature should never rise about 40°F (4°C); work efficiently during this step of the process.
5. Spoon 2 tablespoons of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum seal the farce. Stuff the sausage into the sheep casings and twist into links.
7. Smoke the links at 170°F (77°C), using a smoker or the oven set-up described above until the internal temperature of the sausage reaches 145°F (63°C), 45 to 60 minutes. Remove sausages from the smoker, let cool slightly, then transfer to the refrigerator and let stand, uncovered, overnight. The hot dogs are then fully cooked, and can be finished on a grill, steamed, or pan-fried.
Emergency_Singer1611
Impressive!
zbrew
If you wish to make a chili cheese dog from scratch, you must first invent the universe.
![[i made] Chili cheese dog from scratch (even the bun)](https://www.diningandcooking.com/wp-content/uploads/2025/11/4xpk0lumbxyf1-scaled.jpeg "[i made] Chili cheese dog from scratch (even the bun)")
9 Comments
So you made the dogs too?
I’m hungry. Actually, h*rngry
[removed]
How was it?
What style chili did you make?
Did you make the (what appears to be) mustard?
**Recipe formatted for easier viewing**
**Ingredients**
* 949 g boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes
* 137 g beef fat, cut into 1-inch cubes
* 23 g fine sea salt
* 10 g paprika
* 5 g granulated garlic
* 4 g coarsely ground black pepper
* 3 g onion powder
* 1 g Instacure #1 or Prague powder #1
* 230 g crushed ice
* 20 feet of rinsed hog casings
**Directions**
1. Place the meat and fat on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.
In a small bowl, add salt, paprika, granulated garlic, black pepper, onion powder, and Instacure #1 and stir to combine.
2. Nest a large mixing bowl in a bowl filled with ice. Grind the meat and fat through the 1/4-inch plate of the grinder into the bowl set in ice.
3. Add spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
4. Transfer meat to the bowl of a food processor, add half the crushed ice and process until all of the ice has dissolved, 1 to 2 minutes. Add the remaining crushed ice and continue processing until the mixture is completely smooth, 4 to 5 minutes more. Note: The temperature of your meat during this mixing step is critically important. Its temperature should never rise about 40°F (4°C); work efficiently during this step of the process.
5. Spoon 2 tablespoons of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum seal the farce. Stuff the sausage into the sheep casings and twist into links.
7. Smoke the links at 170°F (77°C), using a smoker or the oven set-up described above until the internal temperature of the sausage reaches 145°F (63°C), 45 to 60 minutes. Remove sausages from the smoker, let cool slightly, then transfer to the refrigerator and let stand, uncovered, overnight. The hot dogs are then fully cooked, and can be finished on a grill, steamed, or pan-fried.
Impressive!
If you wish to make a chili cheese dog from scratch, you must first invent the universe.
Wow, that looks so good! 😋🌭
Impressive!