by Emilija Saxe
Ingredients
Triple Deluxe Dog Ingredients:
1000 g pork shoulder, cut into cubes
150 g fat back, cut into cubes
18 g kosher salt
1 ½ g pink curing salt
10 g paprika
5 g garlic powder
4 g white pepper
4 g onion powder
230 g ice water
Hot Dog Buns (see recipe below)
Mustard
Ketchup
Sauerkraut, warm
Hot Dog Buns Ingredients:
450 g bread flour + more as needed
45 g potato flour
1 Tbsp instant yeast
1 Tbsp kosher salt
2 Tbsp sugar
170 g water (75-80°F)
110 g whole milk (75-80°F)
2 eggs, room temperature
4 Tbsp unsalted butter, cubed + room temperature
Egg wash (see recipe below)
Egg Wash Ingredients:
1 whole egg
1 egg yolk
Pinch kosher salt
Triple Deluxe Dog Method:
Place the meat grinding equipment and food processor blade in the freezer for at least 1 hour before using.
Place the pork and back fat on a sheet tray. Freeze the meat for 15-20 minutes or until firm.
Meanwhile, combine the salt, curing salt, and remaining spices in a small bowl. Whisk to combine the mixture.
Grind the frozen meat through the largest setting/plate of the meat grinder. Make sure that for every 4 pieces of chuck, add 1-2 pieces of back fat.
Transfer the ground meat to a bowl and add the spice mixture to the ground meat and fold to incorporate. If the mixture is too sticky to work with, refrigerate for 15-20 minutes.
Add about half of the meat mixture to the bowl of a food processor, along with about half of the ice water and pulse until the farce is sticky and hom*ogeneous. Repeat with the remaining ground meat and water.
Cover the meat mixture with plastic wrap, then refrigerate for 24 hours.
Soak the sausage casing in warm water for 30 minutes.
Thread the sausage casing onto the meat extruder attachment or machine. Fill the casingings with the cured farce.
Twist the filled sausages into hot dog lengths, making sure to twist the hot dogs in opposite directions. Then, poke small holes in the casing to prevent bursting during the smoking process.
Transfer the hot dog links to a sheet tray and refrigerate uncovered for 2 hours.
Preheat the smoker to 175 °F and fill with your desired wood chips/pellets.
Smoke the hot dogs for 1-2 hours or until the internal temperature reaches 150 °F.
Let the hot dogs cool to room temperature, then refrigerate until ready to use.
When ready to grill and serve the triple deluxe dog, drill or punch a ½ inch core out of one of the hot dogs. With a knife placed at a 45 ° angle at the top of the hot dog, cut a spiral pattern into the dog. Wrap the spiralized hot dog around another (whole) hot dog. Separately, slice a third dog dog nearly in half, leaving only a thin layer of connected meat.
Grill the hot dogs and bun over medium-high heat for 4-6 minutes or until heated through and deepened in color.
Place the wrapped hot dog in the center of the bun. Cut the split hot dog in half length-wise, then flank the sides of the wrapped hot dog with each half.
Top the triple deluxe hog top with mustard, ketchup, and sauerkraut. Serve immediately.
Hot Dog Buns Ingredients:
Combine flour, potato flour, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.
Add the water, milk, and eggs to the bowl. Begin mixing the dough, using a dough hook attachment, on medium-low speed.
Once the dough has come together, increase the speed to medium-high speed, begin adding the butter one tablespoon at a time. Wait until each piece of butter is incorporated before adding the next until all of the butter is added.
Continue mixing the dough for 5-6 minutes or until the dough is supple, elastic, and passes the ‘window-pane’ test. If the dough is overly sticky, add another 15-20 grams of flour at a time just until the dough is stiff enough to clear the sides of the bowl.
Transfer the dough to a large greased bowl. Cover the bowl with a greased sheet of plastic wrap and allow the dough to proof at room temperature for 1-1 ½ hours, or until doubled in size.
Once proofed, turn the dough out onto a well-floured work surface. Divide the dough into 6 equal portions.
Press each portion of dough into a rectangle, about 8 inches long and 6 inches wide. Roll and press the dough into a log, then pinch the seam closed, making sure the ends are tucked in. Transfer the dough logs onto a small sheet tray lined with parchment paper.
Cover the sheet tray loosely with a greased sheet of plastic. Once again, allow the dough to proof at room temperature for 45 minutes - 1 hour, or until puffed.
Brush the buns with the egg wash and bake at 350 °F for 22-25 minutes, or until golden brown and the internal temperature registers 200 - 210 °F.
Allow the buns to cool completely before slicing.
Egg Wash Method:
Combine all of the ingredients in a small bowl. Whisk to combine and set aside until ready to use.
