We are making homemade hot dogs from start to finish! We use 50/50 pork and beef mix. We season the meat and chill it for a few hours and then run it through the meat grinder and then through a food processer. Stuff non-eatable cellulose casings and make our hot dog links. Smoke them for approx 4 hours between 175° and 185° until an internal temperature of 153°. Pull them off and into an ice water bath. for about 10 to 15 minutes. Remove the casing, vacuum seal them, and place them in the freezer. Now, I have hot dogs to grill and cook.

Seasonings I used for 6.5lbs of meat:
38g Kosher Salt
6.5g Pink Salt Cure#1 (Be sure to use Curing salt by the directions on the package)
3g Granulated Garlic
1.5g Granulated Onion
3g Ground Mustard
4g White Pepper
5g Paprika
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Chris Hansen BBQ [ Ссылка ]
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Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#Homemade #HotDogs #PitSmoke
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Equipment I use for videos:
Canon M50
GoPro Hero 7 Black
Sony HDR-CX405
iPhone 7 Plus
Synco wireless mic
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