Beef Chuck Roast parted out and cured with the following:
Pink Salt (Prague Powder )
Kosher Salt
Cardamom
Nutmeg or Mace
Mustard
Black Pepper
Ginger
Onion Powder
Garlic Powder

Roast was cubed a day before and seasoned with curing mixture and placed in the fridge overnight to reinforce flavors. In the morning, the Chuck was then run through my meat grinder with a 10 mm plate 3 times. On the last time I added a total pound of ice to stand in as my moisture. Mixture should look like a meat gloop. Mixture when ground then went back in to the freezer to stay cold for a few hours. I then started stuffing the wiener mixture into casings. Wieners were then placed back into the refrigerator overnight to allow the spices to hydrate. The next morning, I lit 10 coals in my smoker and placed a dense piece of wood on top of the coals for a few hours long cold smoke. The sausage were then placed on the smoker and I checked to ensure the wood was providing ample smoke replacing the wood when necessary. The wieners smoked for a total of 3.5 hours. They were removed from the cold smoke and placed immediately into a ice bath. The wieners were wiped off and placed in to a Ziploc bag back into my fridge. Right before putting my Chili Cheese Dogs together, I heated my Weber Kettle 22 inch grill up and placed the Wieners on there to warm through and to finish cooking and sear off. I assembled my chili cheese dogs shortly after.

#bbq #bbqlovers #beeffranks #beef #rollinsmoke #coldsmoke #hickory #postoak #oldcountrybbqpits #webergrills #kingsford #backyardbbq #chilicheesedog