Smoking a pork butt overnight(brining now) with sous vide lamb chops finished over direct heat on smoker for a late dinner tonight.
Going to friends tomorrow and taking something new to me, fresh uncured (preservative free) beef hot dogs made from chuck, brisket, and sirloin. I got them at the local pig butcher, seasoned hot* and par boiled. They said they were safe in the fridge for a week. He said they are going to do a food cart and sell these in front in the afternoons during warm weather. I may take ithe gig as it beats a greeter job at Walmart.
If it had 4 taps for craft beer on board....
FMB. do you have a recipe/ ever made these yourself. I am dropping all salt (500mg) from the diet so I can't enjoy a cured dog as one would be 2 bites over a days allotment.
I broke down the salt the butcher used and it's less than half of a Hebrew. I am thinking of cutting it in half again and see if they are palatable.
I broke a 20lb recipe down to a 2lbs, am I missing something?
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 ½ teaspoons kosher salt (1¼)
(I could add some Mg salt)
1 tablespoon sweet paprika
¼ teaspoons white pepper
¼ teaspoon ground coriander
¼ teaspoon nutmeg
1 cup crushed ice
<¼ or a tad ground ghost pepper