: Directions for using natural sheep casings (for that classic "snap") or cellulose casings for skinless franks.
: Use the included spreadsheets or guides to adjust the spice weights based on the amount of meat you have. Hot_Dog_Recipe.7z
: Instructions on using a food processor with ice or ice water to create the smooth, "hot dog" texture without breaking the fat emulsion. : Directions for using natural sheep casings (for