Place the meat grinding equipment and food processor blade in the freezer for at least 1 hour before using.

Place the steak and bacon on a sheet tray. Freeze the meat for 15-20 minutes or until firm.

Meanwhile, combine the salt, curing salt, and remaining spices in a small bowl. Whisk to combine the mixture.

Grind the frozen meat through the largest setting/plate of the meat grinder. Make sure that for every 4 pieces of chuck/brisket, add 1-2 pieces of suet.

Transfer the ground meat to a bowl and add the spice mixture to the ground meat and fold to incorporate.

Grind the meat mixture, through the smallest setting/plate.

If the mixture is too sticky to work with, refrigerate for 15-20 minutes.

Add about half of the meat mixture to the bowl of a food processor, along with about half of the ice water and pulse until the farce is sticky and homogeneous. Repeat with the remaining ground meat and water.

Cover the meat and refrigerate for 12-24 hours.

Soak the sausage casing in warm water for 30 minutes.

Thread the sausage casing onto the meat extruder attachment. Fill the casingings with the cured farce.

Twist the filled sausages into hot dog 12-inch lengths and poke small holes in the casing to prevent any unwanted blowouts. This recipe will make four 12-inch hot dogs.

Transfer the hot dog links to a sheet tray and refrigerate them uncovered for 2 hours.

Preheat the smoker to 175 \xb0F and fill with your desired wood chips/pellets (we used mesquite wood pellets).

Smoke the hot dogs for 45 minutes - 1 hour or until the internal temperature reaches 150 \xb0F.

Either grill or pan-sear the hot dogs for 4-5 minutes when ready to serve.

To form the tortillas: preheat the oven to 225 \xb0F. Cut the tortillas into a football shape such that the sides of the taco shell are only 3-4 inches tall. Create a mold out of heavy duty aluminum foil, so that the tortillas may rest over top to form a taco shell (see video for clarification).

Bake the taco shells until crisp, about 30-45 minutes.

Remove the taco shells from the oven and allow them to cool to room temperature.

Meanwhile, add about 2 inches of oil to large roasting pan. Preheat the oil over medium-high heat until it reaches 350 \xb0F on the stovetop.
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