Homemade All-American Hot Dog

Ah, that first bite into a juicy hot dog! It’s such a delightful tradition, whether you’re at a backyard party, a patriotic gathering, a summer picnic, or just about anywhere else! Yum!

Have you ever tried a hot dog made from scratch? Give it a go! They’re super simple to whip up (unless you’re our video producer, as you can see above).

We cooked our All-American Hot Dog on a smoker, and if you’re looking for a straightforward and enjoyable recipe that you can wait until tomorrow to dive into, you’ve come to the right place!

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Ingredients

Hot dog ingredients:

• 5 lbs. lean steak, cubed
• 1 ½ lbs pork fat, cubed
• 2 Tbsp. paprika
• 2 Tbsp garlic powder
• 2 Tbsp. white pepper
• 2 Tbsp. onion powder
• 1 tablespoon sea salt.
• 1 Tbsp curing salt
• 2 cups ice water
• Natural pork casing (28–40 mm)

Ingredients for Suggestive Toppings

• Hot dog buns, dry or steamed
• Chilis
• BBQ sauce
• Ketchup
• Mustard
• Relish
• Cheddar cheese, shredded
• Pickled jalapeno rings.
• Onions, chopped, raw, or caramelised

Things you’ll need

• The stand mixer includes a meat grinder and a sausage stuffer attachment.
• Food processor

The instructions

Step#1

Pop your cubed meats, fats, and grinder attachment(s) in the freezer for a quick chill—about 30 to 45 minutes should do the trick!

Keep an eye on the meat as it solidifies! Once you see it starting to harden around the edges, you know it’s ready to roll.

Step#2

Take a little break and whip up your hot dog seasoning! It’ll be fun! Mix together all those tasty herbs: paprika, garlic powder, white pepper, onion powder, sea salt, and curing salt for a delightful blend!

If you’re looking to sneak in a little taste, your secret’s safe with us!

Step#3

All wrapped up in relaxation, right? Awesome! Prepare your meat grinder, making sure to include the necessary blades, and adjust the settings from Medium to High.

Start putting the meat and fat into the grinder in a way that feels right. When it comes to recommendations, we think it’s a fantastic idea to toss in 1-2 pork fat cubes after every 4–5 meat cubes.

Step#4

Time really matters! Once your meat is all ground up, go ahead and sprinkle in your seasoning right away!

Give it a decent mix, but make sure to do it quickly and with some energy—we want that meat to stay fresh and cold! You should finish this in 5–6 minutes, correct?

Step#5

Feeling good and a bit mixed, huh? That’s awesome! Quickly transfer the meat into your food processor in small batches, adding in your ice water bit by bit as you go.

Feel free to sprinkle in a little déjà vu if you like! This ratio of meat to ice water helps them blend together—basically, it’s like defying the laws of physics to get two things that normally don’t mix (think oil and water, or Sean and instructions) to come together.

Step#6

Wrap the meat up neat and snug in plastic, making sure to squeeze out as much air as you can. It’s all about that tight seal!

Getting a little assistance can really boost your results, especially when you tackle this step right after the last one. You know how emulsification (oil and water!) can fall apart in a flash!

Wrapping the meat up snugly helps prevent it from oxidising, which it will definitely attempt while it’s chilling in the fridge for the next day.

Step#7

Once those 24 hours are up, it’s time to dive right into stuffing mode! Just slide your natural casing onto the sausage stuffer, and be sure to keep an eye out for any pesky air pockets!

Gently push the cured meat into the sheath—fingers crossed, you can manage a few feet, at the very least! The office refers to those who perform better as “naturals.”

Step#8

Figure out how long you want your dogs to be, typically around 5–6 inches, and give those sausages a little twist to shape them up (unless you’re aiming for that “raw hot dog hose” look, of course!).

Hey, here’s a little tip for you: try mixing up these twists! That really helps keep your sausages from rolling away on their own!

Step#9

Rather than simply placing these hot dogs in the oven, we are infusing them with the essence of a barbecue meal. Get that smoker going!

Let’s aim to cruise it to about 250 degrees Fahrenheit! Once it reaches the right temperature, gently place your segmented noodle into the cooking chamber and let it work its magic for 45 minutes. You’re almost there!

Step#10

Just take off your smoker’s links and cut them apart. Easy peasy! Snuggle one of those tasty dogs into a bun, pile on your favourite toppings, and indulge in a delightful big bite of grilled goodness.

If it’s your first time, we usually suggest finding a comfy spot to sit or a solid surface to lean on for a bit of support.