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–+ servings
A pile of homemade hotdogs

Homemade All-Beef Hot dogs Recipe

Martin
Hot dogs! Adapted from Binging with Babish and Serious Eats (both of whom crib from Ryan Farr)
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Curing time 16 hours
Course dinner, lunch, Main Course
Cuisine American
Servings 20

Equipment

Thermapen ONE
Thermapen ONE
Blue Smoke X
Smoke X

Ingredients
  

  • 1150 g well-marbleized beef cubed (we used short rib with the fat-cap on, silver skin removed)
  • 23 g fine sea salt
  • 10 g paprika
  • 5 g garlic powder
  • 5 g black pepper
  • 3 g mustard powder
  • 4 g onion powder
  • 1.5 g pink curing salt
  • 230 g crushed ice
  • Sheep or 21–26mm collagen casings for stuffing

Instructions
 

  • Make the sausages
  • Measure your spices and seasonings carefully, especially the curing salt. Set them aside. 
  • Place the cubed meat in one layer on a parchment-lined sheet pan in the freezer for 20–30 minutes, until firm and stiff on the outside. Also freeze your grinding equipment. 
  • Grind your beef through a grinder with a fine or medium plate into a bowl set in a larger bowl of ice. 
    Freezing and grinding the meat
  • Combine the ground meat with the seasonings and curing salt. Mix with your hands until the spices are evenly distributed. 
  • Add half of the mixture to a large food processor along with half of the crushed ice. Process until the meat is very pasty, very sticky, and well-emulsified. It will look a lot like hot dog meat! As you process, stop every 5–10 seconds to temp with your Thermapen ONE and make sure the mixture is at or below 40°F (4°C).
    Making the farce
  • Move the batch to a bowl and process the second half, also verifying the temperature. 
  • Mash the two batches together and mix with your hands to combine them. 
  • Load your sausage stuffer with your casings and stuff, trying to avoid air bubbles. (Pierce any bubbles with your Thermapen ONE.)
  • Link the sausages to lengths you want. We did 7.5"  to match our buns. If using collagen casings, we find that using butcher twine for the first and last tie-off is helpful. 
    Linking the sausages and stuffing them
  • Place the stuffed sausages, uncovered, in the refrigerator overnight to cure. 
  • Smoke the hotdogs
  • The next day, preheat your smoker to 180°F (82°C). Use your Smoke X's air probe to monitor the pit temp. 
  • Place your linked sausages in the smoker with a 2.5" needle probe inserted into one of them. Close the lid and cook, about 45 minutes, until the high-temp alarm, set to 145°F (62°C), sounds. 
  • Verify the internal temperature of a few hot dogs using your Thermapen ONE. 
    temping the franks
  • If they are at temp, remove them from heat, snip them apart, and either grill them immediately or give them an ice-water bath to cool them quickly and then store them. 
  • You made hot dogs from scratch! Get your favorite condiments out and serve them up!
Keyword fourth of July, holiday, summer cooking, summer food
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