Homemade Tater Tots

Cake decorating gun.

Fancy tip that needed modification.

Fancy tip cut to make 1" hole.

5 pounds of peeled potatoes.

3 Tablespoons Flour, 1½ Teaspoons Smoked Salt, 1½ Teaspoons freshly ground black pepper, 3 Teaspoons garlic powder, 1½ Teaspoons Onion Powder, ¾ teaspoon Dill and ¾ teaspoon Oregano.

Potatoes, parboiled 6-7 minutes, then cut in half to speed cooling time.

Cooled potatoes ready for shredding.

Using a medium sized shredder to begin potatoes.

All 5 pounds shredded.

Seasonings added and mixed thoroughly.

About 1 cup at a time of potato mixture pressed into gun.

A few practice runs to get the hang of it.

After all potato mixture squeezed out, then cut into roughly 1"- 1¼" pieces.

Placed on a pan for a flash freeze. 

From frozen: Deep fry @ 350° for 4 min or until desired doneness. 

Sriracha Salt

 Preheat oven to 350°F before you begin so that it is waiting for you when you complete the steps below.

1 cup of Kosher Salt and ¼ cup Sriracha Sauce

Add Sriracha Sauce to a larger bowl

Add Kosher Salt to Sriracha Sauce

Whisk salt into sauce until completely coated.

Spread mixture onto a foil lined baking sheet.

Put baking sheet into oven and turn oven off. Keep door closed and do not open for 2-3 hours until salt is dried. Once it is dry and cool transfer to a sealable container and use anywhere you would regular salt.

When baking sheet comes out of oven, the salt is all clumped together. Pull up the tinfoil to start breaking up the salt.

Meatballs stuffed with Cheese

2 eggs slightly beaten, 1 cup of whole milk, 1 cup Italian bread crumbs, 2 teaspoons freshly ground black pepper, 2 teaspoons Smoked Salt, ½ cup Parmesan cheese and 3 tablespoons of minced garlic.

4oz. Cheese cubed. (I used Habanero cheese in this batch)

2 pounds 80/20 ground beef and 1 pound of fresh ground pork.

Mix the milk into the beaten eggs.

Mix the Parmesan cheese, salt, pepper and garlic into the bread crumbs.

Mix everything together into a large bowl.

Foil lined baking sheet with wire rack insert

Mix everything together by hand.

I use a 2 tablespoon coffee scoop to measure out meatballs. I wear food prep gloves and dip my hands and the scoop in water every 5-6 meatballs to keep the mixture from sticking.

A chunk of cheese into each meatball.

This recipe will make 50-60 meatballs of this size.

This batch was baked in a 350° oven for 35-40 min. 

Transferred to a pan to cool off in the refrigerator before being flash frozen then vacuum sealed and put in the freezer in small batches for later use.

Saved a few before freezing and simmered in some red sauce to make a couple meatball sandwiches. A little extra Parmesan cheese to top things off.