Checklist for Making 20 lbs. of Hot Dogs

For a 10lb recipe, just halve each ingredient.

Ingredients for 20lb Recipe:

8 lbs Pork Butt (Shoulder)
12 lbs Lean Beef Chuck
4 Level tsp. INSTACURE #1 (use only if smoking)
8 Tb. Paprika
12 Tb. Ground Mustard
2 tsp. Ground Black Pepper
2 tsp. Ground White Pepper
2 tsp. Ground Celery Seeds
2 Tb. Mace
2 tsp. Garlic Powder
8 Tb. Salt
4 Cups Non-Fat Dry Milk or Soy Protein Concentrate
8 Tb. Powdered Dextrose
4 Cups of Ice Water

Natural Sheep Casings 24-26MM or
Small Collagen Casings ("Fresh" if NOT Smoking, and "Smoked" if planning on Smoking)

Machines / Tools:

Meat Grinder w/ 3/16" Plate or 1/4" Plate and Sharp Chopper Knife
Sausage Stuffer w/ 1/2" Tube
Food Processor
Spice Mill / Spice Grinder / Unused Coffee Grinder
Food Lug
Smokehouse (Optional)
Butcher Paper or Food Safe Container
Cutlery

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