Hot Dogz

3 pounds short ribs without bones

1 tablespoon kosher salt

1 teaspoon pink curing salt

1 cup ice water

• Grind beef, and mix in salt and water.  Cover and refrigerate for 2 days.

10 feet of natural casings Medium to Small.

1 tablespoon Coleman’s dry mustard

2 teaspoons paprika

1 teaspoon ground coriander

1/4 teaspoon pepper

1 1/2 tablespoon garlic, minced

2 teaspoons liquid smoke

2 tablespoons light corn syrup

• Mix spices and corn syrup with meat.

• Spread meat on baking sheet and place in freezer for 30 min.

• Prepare your casings. rinse casings inside and out soak in clean luke warm water for 30 minutes changing the water half way through.

• Remove meat from freezer and grind a second time.

• Place meat in food processor and puree.  Do one half of mixture at a time.

• Stuff meat into casings.

• Cure in oven or on stove until internal temp reaches 150 degrees.

• Cool in ice water, and freeze or eat.