Go Back Email Link
+ servings
Smoked Homemade Hotdogs
Print

Smoked Homemade Hotdogs

Freshly ground pork butt and beef chuck stuffed into natural casings to make the freshest traditional German-style hotdogs.
Course Main Course
Cuisine American, German
Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Servings 12 x 12" hotdogs
Calories 456kcal
Author Phen Pavelka

Ingredients

  • 1 ¼ lbs pork butt cut into 1 inch cubes
  • 1 lb beef chuck cut into 1 inch cubes
  • 1 lb pork fatback cut into 1 inch cubes
  • 6 ft natural sheep casings
  • 1 tbsp garlic chopped
  • ¾ tsp mustard powder
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ¾ tsp dried oregano
  • 1 ½ tsp black pepper ground
  • 2 tsp sugar
  • 1 ½ tbsp sea salt fine
  • ½ tsp curing salt #1
  • ¼ cup milk powder

Instructions

  • Put all parts of the meat grinder that you can into the freezer.
  • Put the meat and fatback in the freezer for 30 - 40 minutes or until parfrozen.
  • Rinse the casing thoroughly and then soak in a bowl of warm water untill needed.
  • Place the chopped garlic, mustard powder, chilli powder, coriander, paprika, oregano and black pepper into a mortar and pestle and pound into a paste.
  • Mix the chilled meat and fatback together in a large bowl.
  • With the large die plate on the grinder, run the meat through twice.
  • Put the mixture back in the freezer while switching to the small die plate.
  • Remove the meat from the freezer and grind through the small plate twice.
  • Add the spice paste, sugar, sea salt, curing salt and milk powder to the meat mixture and mix until fully incorporated and even in color.
  • Fill the meat stuffer hopper with the mixture and stuff into the casing. Make links of desired length, 8” - 12” recommended.
  • Put the links on a baking sheet or sheet tray and place in the refrigerator to dry, 2 hours to overnight.
  • Preheat the smoker as low as it will go, 70°F - 80°F and add hickory and apple chunks.
  • Smoke the hotdogs for one hour, adding more smoking wood as necessary.
  • Increase smoker temperature to 150°F and continue smoking the hotdogs until the internal temperature reads 150°F, one to two more hours.
  • Serve warm in a quality bun, top as desired.

Nutrition

Calories: 456kcal | Carbohydrates: 2g | Protein: 18g | Fat: 41g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1047mg | Potassium: 359mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg