Spicy Okra Dog

Adapted by StarChefs.com
November 2014
Yield: 50-60 links

INGREDIENTS:

1.6 pounds lean beef
6 pounds lean pork
2.4 pounds pork fat
1 pound water
2.8 ounces salt
3.6 ounces sugar
3.2 ounces dry mustard
0.5 ounce dextrose
0.5 ounce finely ground coriander
0.4 ounce ground white pepper
0.2 ounce granulated garlic
0.1 ounce ground nutmeg
0.4 ounce curing salt #813 (6.25 percent)
0.2 ounce paprika, 120 ASTA
0.8 ounce red pepper flakes
3.2 ounces nonfat dry milk
1 pound pickled okra, rinsed and sliced into ¼-inch rings
26- to 28-millimeter sheep casings

METHOD:

Through a meat grinder fitted with a 3/8-inch die, grind beef, pork, and pork fat. Remove die and fit with 3/16-inch die; grind meat. Remove die and fit with 3/32-inch die; grind meat. Transfer meat to a large mixing bowl. Mix in half the water followed by salt, sugar, mustard, dextrose, coriander, white pepper, garlic, nutmeg, curing salt, paprika, and red pepper flakes. Thoroughly mix in dry milk, making sure all ingredients are combined. Add remaining water and mix well. Fold in okra. Using a sausage stuffer, stuff sheep casings with meat mixture, making 7-inch links. Prepare and heat a smoker with hickory wood chips. Smoke sausages until internal temperature reaches 150°F and that temperature is sustained for 2 minutes.