Classic Corn Dog Recipe – 100% from Scratch

Directions

• Hot Dogs
• Ensure that you have exactly 3 lbs of meat + fat. The amount of salt and curing salt in this recipe is specific for 3 lbs of meat/fat.
• Cut the beef, pork, and fat into small cubes (1 to 1 1/2 inches in length and width). Lay the meat chunks out on a baking sheet and put in the freezer for 45 minutes. It’s important that meat and fat stay very cold throughout the whole process of grinding and emulsifying – below 40 degrees Fahrenheit.
• Grind the meat chunks with a medium grind plate. Then grind the fat. Keep the meat and fat separate for now.
• Then place ground meat back on baking sheet and freeze another 30 minutes, before grinding it a second time using the fine grind plate (still keeping the meat and fat separate).
• Combine the Kosher salt, curing salt, potato starch (or milk powder), and all seasonings. Stir or shake to combine.
• Freeze the bowl of a large stand mixer for 15 minutes. Then place the ground meat into it. Then add in the dried seasoning/cure mixture and the ice-cold water.
• Using the mixer’s paddle attachment, mix on medium-low speed for 3 minutes. Then while the mixer is running, start adding the fat to the mixer.
• Continue mixing until it all becomes a dense, sticky paste. If the meat seems to be getting too warm at any point, stop and put the whole mixing bowl into the freezer for 15-20 minutes. Check the temperature regularly, because this step is when the meat is most likely to warm up.
• Stuff the meat paste into smoke-permeable cellulose casings using a sausage-stuffing machine. Tie off the ends of the casing with butcher’s twine.
• Using short pieces of butcher’s twine, tie off crimps every 6 inches (for regular-sized hot dogs) to create the individual links. The links don’t need to be separated at this time; they can remain together.
• Place all hot dogs on cooling racks and refrigerate overnight. For the cure and flavor to develop properly, you must not skip this step. Refrigerate for 8-12 hours.
• Cold-smoke hot dogs for 2 hours, turning them over halfway through. Then transfer to a sous vide bath heated to 150 degrees, and cook the hot dogs until their internal temperature reaches 150 degrees.
• Transfer the cooked hot dogs into an ice water bath and cool them for 20 minutes.
• Remove the cellulose casings and wipe each hot dog clean with a paper towel. The hot dogs are now ready to eat.
• Corn Dogs
• Combine the cornmeal, flour, sugar, baking powder, seasonings, oil, eggs, and whole milk in a large bowl. Whisk until completely smooth.
• Stick a wooden corn dog skewer into the end of each hot dog, doing your best to make sure the skewer stays centered inside of the dog, and goes at least halfway down the length of it.
• Using an electric deep-fryer or a fryer pot on the stove, heat up vegetable or canola oil to between 350-375 degrees Fahrenheit.
• Dip the skewered hot dogs, one at a time, in the batter – ensuring that the entire hot dog is thoroughly coated. Then carefully dip the battered dog into the hot oil – holding the end of the skewer. Consider using heat-proof gloves to protect your hand from any oil spatter.
• Keep the corn dog in the hot oil until the outside is golden brown. Then remove and set aside on a wire rack while you batter and fry the remaining hot dogs.
• Honey Mustard Dipping Sauce
• Combine all ingredients and thoroughly whisk together in a small bowl. Refrigerate until ready to use.