Homemade smoked hot dogs

Weigh out the cubed lean beef and the beef fat.

Spread the cubes on a parchment lined baking sheet and freeze 15 to 20 minutes, until just starting to crisp around the edges.

Whisk the fine sea salt, paprika, garlic powder, white pepper, onion powder and pink curing salt together as the cure.

With the grinder parts also chilled 15 to 20 minutes, grind all the beef and fat on medium speed through the finest plates, alternating every three or four pieces of beef with a hunk of fat, so it stays cold and does not smear.

Mix the cure into the ground beef quickly and aggressively so it does not warm, until smooth, sticky and homogenous.

Emulsify the meat with the 230 g of ice in a food processor, in two batches, into a smooth pasty farce rather than a watery meaty mess.

Fry a little test patty through in a nonstick pan with a little vegetable oil and taste it for saltiness and spiciness; it will not taste like a hot dog yet.

Cure in the fridge 24 hours with plastic wrap pressed onto the surface of the meat.

Thread natural sheep casing onto the sausage stuffer and stuff slowly with a nice cold farce.

Trim, tie off, roll to even out the meat and twist into hot dogs, twisting in opposing directions where one length gives several dogs so they do not unfurl when cooked.

Rest uncovered in the fridge a couple of hours before smoking.

Load mesquite and hickory chips into a stovetop smoker, fit the drip tray, lay in the hot dogs, cover and set over medium high heat until wisps of smoke escape, then drop to medium low to keep the wood smouldering.

Wrap the smoker tightly in foil and hold an ambient temperature of about 170F for about 45 minutes until cooked through.

Snip the dogs apart and fry one on a cast iron griddle with a little vegetable oil.

Serve in a split homemade bun with a drizzle of mustard and ketchup, or steamed in beer and topped with chili.