Smoked Homemade Hot dogs
Freshly ground pork butt and beef chuck stuffed into natural casings to make the freshest traditional German-style hot dogs.
Servings 12 x 12" hotdogs
Calories 456kcal
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 hot dogs for one hour, adding more smoking wood as necessary.
- Increase smoker temperature to 150°F and continue smoking the hot dogs 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