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Ingredients
  • 6 to 10 hot dogs, not skinless (if you want to cook more, just double everything below)
  • 1 quart of water
  • 2 tablespoons of red wine vinegar
  • A big pinch (⅛th of a teaspoon) of ground cumin
  • A big pinch of garlic powder
  • A big pinch of ground nutmeg
  • A tiny pinch of curing salt (optional, to approximate all the nitrites you’d most likely find floating around in hot dog water.)
Note: Ingredients may have been altered from the original.
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