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 Hot dog ingredients and procedure

To be really honest, there is just no comparison between homemade and store-bought hot dogs. Real handmade beef hot dogs simply hit differently, from the snap of the natural casing to the smokey and flavorful bite. Now tell me, how do you prepare a hot dog? Use this homemade hot dog recipe to practice making beef hot dogs. In no time, you'll steal the show at your upcoming backyard barbecue.

Hot dog ingredients

  • 5 pound. Beef chuck roast with an 80/20 fat ratio
  • 1 packet of No.155 Blue Ribbon Wieners. 3.2 oz of seasoning and 1.45 oz of cure are required for a 5 lb. batch of hot dog meat (included). Use 2 Tablespoons per pound and 1 3/4 teaspoon of cure when preparing a larger quantity.
  • 1 3/4 teaspoons of cure per pound (1.45 oz)
  • 2.4 oz. of Binder Flour: This will help your hot dog mixture bind and add protein value. Moreover, it traps and absorbs water, reducing shrinkage inside the smokehouse.
  • 14 cups of distilled ice water
  • Measurement cups or a glass bowl
  • Sheet of metal
  • Slicer of Sausage
  • Tub made of plastic
  • Pack of Sheep Casings for Home
  • We utilized a Pro Smoker PK 100 to smoke our food. this high-grade commercial
  • You can always expect expert outcomes from the smokehouse.

How to choose your hot dog meat

Extremely good beef is the foundation of good homemade hot dogs. Creating any kind of sausage requires paying attention to the meat-to-fat ratio. Go for 70%–80% lean beef, pork, or a combination of the two for making hot dogs. For the ideal ratio in these all-beef dogs, we're using a premium chuck roast, but you can experiment with various trimmings of hog fat.

1. Prepare the meat block and sausage casings

For a snappier texture and simplicity of preparation, we'll be preparing natural casing hot dogs for this recipe.

Untangle the natural casings first, and then take out the required quantity. Repackage the remaining casings and keep them in the freezer or refrigerator. Clean the sausage casings of the salt, then soak them in warm water for a full hour.

Chuck roast should be cut into inch-sized cubes before being put on a sheet tray, covered, and frozen for 30 minutes. It will be simpler to grind your hot dog meat if it is kept cool (but not frozen), and your completed sausages will keep well on the shelf.

2. Start to grind

Hot dogs have a finer texture than bratwurst due to the reduced coarseness of the fat. Before the meat is ready for mixing, you might need to ground it two or three times to achieve this texture. We advise grinding the chuck roast through a 3/8" plate on the first pass.


Put the beef through the grinder once more, and then run it twice through a 3/16-inch plate. The fat chunks will get smaller and smaller for each pass.


Put the meat in a big, non-metallic container like a plastic dish or tub. Pour the cure over the ground beef after combining it with 1/4 cup of water in a glass measuring cup or basin. Stir by hand until spread evenly.


Combine the hot dog seasoning, binder flour, and remaining ice water in a separate bowl. The binder flour will increase the protein content of your mixture and absorb and hold water, reducing shrinkage in the smokehouse. Apply the hot dog spice mixture to the meat.

The meat should get sticky after 5 minutes of hand mixing. The hot dog flavors should be evenly distributed throughout and the texture ought to be sticky and pasty.

3. Stuffing hot dog sausage

When it's time to pack your hot dogs, locate the end of the casing and run the head of your sink over it while letting water flow through. We wrap our hot dogs in natural casing. Gently thread the remaining strand onto a 1/2-inch stuffing horn. Once the casing is firmly positioned on the stuffing horn, tie a knot at the end of it.

Put a metal sheet tray underneath the stuffer's nozzle. To prevent the natural casing hot dogs from adhering to the bottom of the sheet tray, add 1-2 teaspoons of water to the bottom of the tray.


Don't overfill your natural casing as you slowly stuff the casings. Dogs, hot Make a little link at the end of the casing to evaluate your fill weight; it should twist readily without bursting or forming noticeable air pockets.

After the casings have been filled, twist off the desired lengths, which should be about 6-6.5". Grab one end and pinch a divot to twist, creating a sausage that is around 6-6.5" long. To create two sausage links, take the first pinch with your left hand and the second one six inches down with your right. Repeat the technique, twisting forward each time, until all of your strands are connected. According to what feels most natural to you, you can twist forward, backward, or alternately as you move. Overnight refrigerate.

4. Smoking hot dogs

Set your grill or smoker to 130 degrees Fahrenheit. To prevent links from touching, hang the sausages on smoke sticks or stockinette hooks suspended from racks.


Make careful to follow the manufacturer's suggestions for smoking sausages if you're using a vertical electric smoker or pellet grill. When using an electric sawdust smoker like the Pro Smoker PK 100: Run for 30 minutes while leaving the dampers completely open. Put a 1/4 pan of damp sawdust on the fire. 150 F is the recommended increase in temperature. Hot dogs should be smoked for 45 minutes with the top damper 1/8 open and the bottom damper 3/4 open. Raise the temperature to 170 F and smoke until 155 F is reached internally.

Place the animal as soon the internal temperature hits 155° F in a cold-water bath for 20 minutes, or until the internal temperature reaches 100–110° F. Sausages can be grilled, boiled, roasted, or transformed into scrumptious Hot Dog Burnt Ends by drying them at room temperature.

Whether kept in the fridge for up to 2 weeks or frozen for up to 3 months, these hot dogs with natural casing will last.


That's all, then! Now that your handmade hot dogs are done, you may enjoy them and show off your culinary prowess at the next barbecue.




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