Hebrew National All Beef Franks Copy Cat Recipes

SKILLET FRANKS AND POTATOES

Steps:

• Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.
• Add the remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
• Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.

HEBREW NATIONAL ALL BEEF FRANKS (COPY-CAT RECIPE)

Steps:

• prepare your meat and fat (if you are adding fat) for your grinder. Slice into thin strips and place in the freeze to chill. You want the temp to be below 35F
• Once chilled grind your meat and fat together 3 times. First on a 10mm, next on a 4.5mm, finally on a 3mm. If you don't have a 3mm plate then grind it twice on a 4.5mm.
• Add your ground meat mixture to a stand mixer. Slowly add the seasonings. Add the water a little at a time as you mix on low/medium. Once you have the farce well mixed (be careful to not overmix) remove from the stand mixer and stuff into your 21mm cellulose casings and for the links.
• **If you are using Insta Cure #1 be sure to allow the hot dogs to rest in the refrigerator over night before cooking..
• Cook the hot dogs in some simmering water (176F) till the internal temperature reaches 135-140f (this is for all beef. If you are adding pork you need to bring the temp to 150-155f)
• cool in ice water and remove the casing. Your hot dogs are finished. Enjoy for lunch and freeze whats left in a vacuum sealed pouch for later.