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TRIPLE DELUXE DOG INSPIRED BY HOT DOG DETECTIVE

Picture for Triple Deluxe Dog inspired by Hot Dog Detective

949,385 views  Before becoming a serial killer and making hot dogs out of your victims, maybe try out our recipe for the Triple Deluxe Dog. It might just satisfy your… cravings.

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INGREDIENTS

For the Triple Deluxe Dog

For the Triple Deluxe Dog

pork shoulder, cut into cubes

1,000 g pork shoulder, cut into cubes

fat back, cut into cubes

150 g fat back, cut into cubes

kosher salt

18 g kosher salt

pink curing salt

1.5 g pink curing salt

paprika

10 g paprika

garlic powder

5 g garlic powder

white pepper

4 g white pepper

onion powder

4 g onion powder

ice water

230 g ice water

Hot Dog Buns (see recipe below)

Hot Dog Buns (see recipe below)

Mustard

Mustard

Ketchup

Ketchup

Sauerkraut, warm

Sauerkraut, warm

For the Hot Dog Buns

For the Hot Dog Buns

bread flour + more as needed

450 g bread flour + more as needed

potato flour

45 g potato flour

instant yeast

1 tbsp instant yeast

kosher salt

1 tbsp kosher salt

sugar

2 tbsp sugar

water (75 80°F)

170 g water (75 80°F)

whole milk (75 80°F)

110 g whole milk (75 80°F)

eggs, room temperature

2 eggs, room temperature

unsalted butter, cubed + room temperature

4 tbsp unsalted butter, cubed + room temperature

Egg wash (see recipe below)

Egg wash (see recipe below)

For the Egg Wash

For the Egg Wash

egg

1 whole egg

egg yolk

1 egg yolk

kosher salt

pinch kosher salt

DIRECTIONS

1.

For the Triple Deluxe Dog

1.

Place the meat grinding equipment and food processor blade in the freezer for at least 1 hour before using.

2.

Place the pork and back fat on a sheet tray. Freeze the meat for 15-20 minutes or until firm.

pork shoulder, cut into cubes

1,000 g pork shoulder, cut into cubes

fat back, cut into cubes

150 g fat back, cut into cubes

3.

Meanwhile, combine the salt, curing salt, and remaining spices in a small bowl. Whisk to combine the mixture.

kosher salt

18 g kosher salt

pink curing salt

1.5 g pink curing salt

paprika

10 g paprika

garlic powder

5 g garlic powder

white pepper

4 g white pepper

onion powder

4 g onion powder

4.

Grind the frozen meat through the largest setting/plate of the meat grinder. Make sure that for every 4 pieces of chuck, add 1-2 pieces of back fat.

pork shoulder, cut into cubes

1,000 g pork shoulder, cut into cubes

fat back, cut into cubes

150 g fat back, cut into cubes

5.

Transfer the ground meat to a bowl and add the spice mixture to the ground meat and fold to incorporate. If the mixture is too sticky to work with, refrigerate for 15-20 minutes.

onion powder

4 g onion powder

white pepper

4 g white pepper

garlic powder

5 g garlic powder

paprika

10 g paprika

pink curing salt

1.5 g pink curing salt

kosher salt

18 g kosher salt

fat back, cut into cubes

150 g fat back, cut into cubes

pork shoulder, cut into cubes

1,000 g pork shoulder, cut into cubes

6.

Add about half of the meat mixture to the bowl of a food processor, along with about half of the ice water and pulse until the farce is sticky and homogeneous. Repeat with the remaining ground meat and water.

ice water

230 g ice water

7.

Cover the meat mixture with plastic wrap, then refrigerate for 24 hours.

8.

Soak the sausage casing in warm water for 30 minutes.

9.

Thread the sausage casing onto the meat extruder attachment or machine. Fill the casingings with the cured farce.

10.

Twist the filled sausages into hot dog lengths, making sure to twist the hot dogs in opposite directions. Then, poke small holes in the casing to prevent bursting during the smoking process.

11.

Transfer the hot dog links to a sheet tray and refrigerate uncovered for 2 hours.

12.

Preheat the smoker to 175 °F and fill with your desired wood chips/pellets.

13.

Smoke the hot dogs for 1-2 hours or until the internal temperature reaches 150 °F.

14.

Let the hot dogs cool to room temperature, then refrigerate until ready to use.

15.

When ready to grill and serve the triple deluxe dog, drill or punch a ½ inch core out of one of the hot dogs. With a knife placed at a 45 ° angle at the top of the hot dog, cut a spiral pattern into the dog. Wrap the spiralized hot dog around another (whole) hot dog. Separately, slice a third dog dog nearly in half, leaving only a thin layer of connected meat.

16.

Grill the hot dogs and bun over medium-high heat for 4-6 minutes or until heated through and deepened in color.

Hot Dog Buns (see recipe below)

Hot Dog Buns (see recipe below)

17.

Place the wrapped hot dog in the center of the bun. Cut the split hot dog in half length-wise, then flank the sides of the wrapped hot dog with each half.

18.

Top the triple deluxe hog top with mustard, ketchup, and sauerkraut. Serve immediately.

Mustard

Mustard

Ketchup

Ketchup

Sauerkraut, warm

Sauerkraut, warm

19.

For the Hot Dog Buns

1.

Combine flour, potato flour, yeast, salt, and sugar in the bowl of a stand mixer. Whisk to combine.

bread flour + more as needed

450 g bread flour + more as needed

potato flour

45 g potato flour

instant yeast

1 tbsp instant yeast

kosher salt

1 tbsp kosher salt

sugar

2 tbsp sugar

2.

Add the water, milk, and eggs to the bowl. Begin mixing the dough, using a dough hook attachment, on medium-low speed.

water (75 80°F)

170 g water (75 80°F)

whole milk (75 80°F)

110 g whole milk (75 80°F)

eggs, room temperature

2 eggs, room temperature

3.

Once the dough has come together, increase the speed to medium-high speed, begin adding the butter one tablespoon at a time. Wait until each piece of butter is incorporated before adding the next until all of the butter is added.

4.

Continue mixing the dough for 5-6 minutes or until the dough is supple, elastic, and passes the ‘window-pane’ test. If the dough is overly sticky, add another 15-20 grams of flour at a time just until the dough is stiff enough to clear the sides of the bowl.

5.

Transfer the dough to a large greased bowl. Cover the bowl with a greased sheet of plastic wrap and allow the dough to proof at room temperature for 1-1 ½ hours, or until doubled in size.

6.

Once proofed, turn the dough out onto a well-floured work surface. Divide the dough into 6 equal portions.

7.

Press each portion of dough into a rectangle, about 8 inches long and 6 inches wide. Roll and press the dough into a log, then pinch the seam closed, making sure the ends are tucked in. Transfer the dough logs onto a small sheet tray lined with parchment paper.

8.

Cover the sheet tray loosely with a greased sheet of plastic. Once again, allow the dough to proof at room temperature for 45 minutes - 1 hour, or until puffed.

9.

Brush the buns with the egg wash and bake at 350 °F for 22-25 minutes, or until golden brown and the internal temperature registers 200 - 210 °F.

10.

Allow the buns to cool completely before slicing.

11.

For the Egg Wash

1.

Combine all of the ingredients in a small bowl. Whisk to combine and set aside until ready to use.

egg

1 whole egg

egg yolk

1 egg yolk

kosher salt

pinch kosher salt

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