Corn Dogs!

-Take your Chuck Roasts and pat em dryyy. 

-Cut the beef into small cubes to freeze easily.

- Place the beef cubes into the freezer for 45 minutes.

-While waiting, mix the following spices in a bowl:

   - 43g salt

   - 5g pink salt

   - 10g mustard

   - 10g paprika

   - 9g garlic

   - 4g coriander

   - 5g marjoram

   - 8g white pepper

   - 4g mace

   - 2g celery seed

- 75g milk powder mix and combine thoroughly.

-Take the cold meat and grind it with the smallest diameter setting on your grinder.

- Place the ground meat back into the freezer for 10 minutes.

-Grind the meat a second time, as finely as possible.

- Grind the meat a third time.

-  Add meat to a stand mixer with the paddle attachment, mix the ground meat while gradually adding the spice mixture and 208g of cold water.

- Transfer the meat mixture to a sausage stuffer and stuff the mixture into cellulose casings, making the sausages as long as desired.

-Let the cased hot dogs chill in the fridge overnight to cure.

-Add the dogs to a pellet grill and cold smoke them using a smoke tube for 2-4 hours.

- Fire up the pit to about 250°F and cook the sausages until they reach an internal temperature of 130-140°F.

- Remove the sausages from the pit and place them in an ice bath for several minutes.

-Snip apart the sausages and remove them from the casings.

**Making the Corn Dogs:**

 -In a bowl, mix the following dry ingredients:

   - 220g cornmeal

   - 215g all-purpose flour

   - 60g sugar

   - 18g baking powder

   - 6g salt

- Create a well in the center of the dry mixture and add:

   - 415g buttermilk

   - 1 egg

   - 1 tbsp oil

-Whisk until a smooth batter forms.

-Transfer the batter into a tall, deep jar.

- Insert hot dog sticks into the hot dogs.

-. Dip each hot dog into the batter, ensuring it is fully coated.

-. Heat your deep fryer to 350°F.

- Fry the batter-coated hot dogs until they are evenly browned.

-. Let the corn dogs cool and enjoy!