Chez Pascal’s Hot Franks

Adapted by
April 2014
Yield: 120, 3-ounce franks


10 grams sodium nitrite
20 grams dextrose
20 grams paprika
140 grams kosher salt
30 grams white pepper
5 grams mace
15 grams coriander
5 grams powdered ginger
50 grams onion powder
275 grams dry milk solids
13 pounds, 6 ounces pork shoulder, cut into ¼-inch cubes
6 pounds, 10 ounces pork belly, cut into ¼-inch cubes
5 cups ice water
Natural sheep casings, moistened


In a large, nonreactive container, combine sodium nitrite, dextrose, paprika, kosher salt, white pepper, mace, coriander, ginger, onion powder, and milk solids. Toss pork in spices and cure for a minimum of 12 hours, but no more than 24. Through a meat grinder fitted with a large die, grind meat. Refrigerate meat until chilled; pass through grinder fitted with a fine die. Add meat to a stand mixer fitted with a paddle and slowly emulsify meat with the ice water. With a lubricated stuffer, stuff sheep casings with meat mixture and form into 3-ounce links. Refrigerate links overnight. The next day, prepare cold smoker and smoke franks to achieve desired flavor. In a large pot of boiling water, blanch franks until cooked through.