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Michal Frischman shared this idea with me as I was in the middle of making the mushroom jerky salad I published in the magazine this past Succos. So I decided that this cute barbecue addition should be called hot dog jerky. It’s best right out of the oven, but it can also be made a day or two in advance and lightly rewarmed.
1 12-ounce (340-gram) package hot dogs (I used regular beef hot dogs)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Set a hot dog on a cutting board. Using a very sharp peeler and the counter pressure from your surface, press down on the peeler going down the length of the hot dog to get a full strip. Keep going until there’s no hot dog left. I flipped it in middle and then sliced the remaining thick piece using a knife.
Place on the baking sheet and bake for 15–20 minutes, flipping once in the middle.
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