All-Beef HOT DOGS
- 2h Prep Time
- 2h Cook Time
- 6h Ready In
Homemade all-beef hot dogs made from a blend of beef cuts and fat, seasoned with onion, garlic, and spices. Smoked and steamed for a classic hot dog flavor.
Ingredients
- 6 sheep casing
- 113 g beef flank
- 113 g beef top round
- 113 g beef chuck shoulder
- 113 g beef fat
- 7.39 ml curing salt
- 29.6 ml onion finely grated
- 29.6 ml garlic finely chopped
- 4.93 ml ground ginger
- 2.46 ml ground mustard
- ground cayenne pepper
- 118 ml ice water
- Hickory wood chips
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.3 mg
- Iron: 0.69 mg
- Magnesium: 11.1 mg
- Phosphorus: 56.1 mg
- Potassium: 128 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 sheep casing
- 113 g beef flank
- 113 g beef top round
- 113 g beef chuck shoulder
- 113 g beef fat
- 7.39 ml curing salt
- 4.93 ml ground ginger
- 2.46 ml ground mustard
- ground cayenne pepper
- 118 ml ice water
- Hickory wood chips
Prepare
- 29.6 ml onion, finely grated
- 29.6 ml garlic, finely chopped
Let's Cook
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Step 1.
Soak sheep casing in a bowl of warm water for 1 hour.
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Step 2.
Chop meats and fat into 1-inch chunks, or the size indicated by your sausage maker or meat grinder instructions.
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Step 3.
Process meat and fat through the sausage maker fitted with the fine grinder attachment, following the manufacturer's instructions.
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Step 4.
Freeze the mixture for 20 minutes, or until it begins to harden.
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Step 5.
Reprocess the mixture through the sausage maker fitted with the fine grinder.
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Step 6.
Transfer the mixture to a large bowl and combine with curing salt, onion, garlic, ginger, ground mustard, and cayenne pepper.
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Step 7.
Freeze the mixture for another 20 minutes, or until it begins to harden.
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Step 8.
Process the mixture a third time through the sausage maker fitted with the fine grinder.
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Step 9.
In the bowl of a food processor, pulse the meat mixture to break it apart, and add ice water in small increments. If the bowl or meat mixture no longer feels cold, place the bowl in the freezer for 20 minutes, or until ice crystals begin to form. Mix until all the water is added and a paste is formed.
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Step 10.
Attach the wet casing to the tubing attachment of the sausage maker. Tie a knot at the end of the casing and poke a small hole at the end to release air.
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Step 11.
Feed the meat puree through the sausage maker into the casing, following the manufacturer's instructions, letting it create a coil. Leave a foot of unfilled casing before cutting it from the machine.
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Step 12.
Smooth and shape the puree in the casing so that the diameter is even throughout the coil. Every 6 inches, twist the coil several times to create links. When the entire coil has been shaped and linked, knot the end and cut off excess unfilled casing.
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Step 13.
Prepare a smoker according to the manufacturer's instructions. Smoke the hot dogs over hickory chips at 170°F for 1 to 2 hours, or until they turn dark red.
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Step 14.
While the hot dogs smoke, place a steamer insert in a pot of water and bring to a simmer.
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Step 15.
Transfer the hot dogs to the steam tray. Steam for 10 minutes, or until the internal temperature reaches 160°F.
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Step 16.
While the hot dogs steam, prepare a bowl of ice water.
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Step 17.
Transfer the hot dogs to the cold water to stop the cooking. Once cool enough to handle, hang the hot dogs on a rack or hooks to air-dry in a dry, cool indoor environment for 2 to 3 hours, to cool completely and bloom.
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Step 18.
Wrap the hot dogs together in parchment paper and store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Heat before serving using one of the cooking methods.