Go Back
–+ servings
How to make hot dogs

Homemade Hot Dog Recipe

Making homemade hot dogs is not as complicated as most make it seem. You will know the exact ingredients used to manufacture the hot dogs, and you will also develop an appreciation for hot dogs.
4.90 from 78 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Meat grinder
  • Smoker
  • Whisk
  • Food processor

Ingredients
  

  • 3 lbs beef chuck, cubed
  • 2 lbs pork butt, cubed
  • 1½ lbs pork fatback, cubed
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp celery powder
  • 1 tbsp cayenne pepper
  • 1 tbsp sea salt
  • 1 tsp curing salt
  • 2 cups ice water
  • Natural sheep casing (28–40 mm)

Instructions
 

  • Place your cubed chicken, pork butt, and fat back into the freezer for 30-45 minutes to allow the edges of the meat to harden or firm up.
  • Whisk the paprika, garlic powder, onion powder, celery powder, cayenne pepper, sea salt, and curing salt in a bowl.
  • Set your meat grinder on the medium-high setting and add the meat alternating between the meat and fat-back every 5-6 cubes of meat.
  • Once your meat is ground, quickly add the seasoning blend to it and mix it well. The key is to mix the meat quickly and thoroughly so it stays cold. The entire meat grinding and mixing process should be completed within a 5-6 minute span.
  • Transfer the meat to your food processor and blend it in small batches while adding small portions of the ice water. The ice water helps the hot dog meat emulsify, helping the meat mixture to blend together instead of separating.
  • Tightly wrap the hot dog meat with plastic wrap squeezing as much air out of the meat as possible. Tightly wrapping the hot dog meat prevents oxidation which can occur during the resting period. Place the hot dog meat into the refrigerator for 24 hours. 
  • Attach the natural sheep casing to your sausage stuffer, make sure there are no air sacs, and gradually press the hot dog meat into the casing. Aim to get at least a few feet of meat.
  • Depending on how long you want your hot dogs to be, the standard size is 5-6 inches long. Twist the hot dogs into a shape. Twist each hot dog in the opposite direction to keep them from unraveling.
  • Heat your smoker to 250°F, then add the hot dog links. Cook the hot dogs for 45 minutes.
  • Remove the hot dog links from your smoker and cut them into hot dogs using a pair of kitchen scissors.
Keyword hot dogs
Tried this recipe?Let us know how it was!