How to Make Homemade Hot Dogs

Cook Time

120 mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

540 mins

Servings

36



Ingredients


1/3 lbs Binder Flour

1 tbsp Black Pepper

2 tsp Coriander

1 3/4 cup Distilled Ice Water, Divided

1 tbsp Garlic Powder

7 1/2 lbs Ground Beef

5 lbs Ground Pork

2 tsp Mace

3 1/2 oz Maple Cure

1/4 cup Mustard Powder

3 tbsp Paprika

1/4 cup Salt

24 - 26 mm Sheep Casings, pre-flushed



Cooking Instructions


Nothing beats the sizzle and snap of a homemade hot dog. With the right tools, homemade hot dogs are easy to make and will fill your fridge with delicious franks that’ll last you the whole summer. The hot dogs are perfectly seasoned, stuffed, then smoked until snappy in the Pit Boss Platinum Series Lockhart Grill. Grill them up and serve them with all your favorite fixings. 

Wood Pellet Recommendation 

The combination of savory, spice, and sweet aromas make our Classic Blend Hardwood Pellets the perfect choice for this recipe. 

  1. In a glass bowl or measuring cup, cover sheep casings in warm water and let soak for 1 hour.
  2. In a small bowl, whisk together paprika, mustard powder, black pepper, garlic powder, coriander, mace, and salt. Set aside.
  3. In a large tub, combine ground beef and ground pork. Mix together by hand, then add maple cure and ¾ cup plus 2 tablespoons of distilled ice water. In a medium bowl, whisk together seasoning with binder flour and then add ¾ cup plus 2 tablespoons of water. Add to the meat mixture.
  4. Mix meat mixture by hand for 5 minutes, until the meat is tacky. Divide mixture into 2 large bowls.  Refrigerate one bowl, while the mixture in the other bowl is stuffed.
  5. Prepare the sausage stuffer and fit sheep casing over a ½ inch horn. Place a sheet tray, with a bit of water on it, underneath the nozzle of the stuffer and start filling the casings.
  6. Once the casings are filled, twist off into desired lengths. Refrigerate overnight.
  7. Fire up your Pit Boss Platinum Series Lockhart and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat. Pull open both side handles to increase the level of smoke and temperature in the smoking cabinet.
  8. Remove hot dogs from the smoking cabinet and either enjoy hot with your favorite toppings, or place in an ice water bath for 15 minutes, dry at room temperature and refrigerate or freeze for future use.


Special Tools


  • Glass bowl
  • Large Bowl
  • Sausage stuffer
  • Small Bowl
  • Whisk


Bigger. Hotter. Heavier. Tip


You can use ground chicken or turkey in place of the beef, just be sure to use the pork for the fat.



Diet Info


  • Low Carb








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