For more on meat selection, read our blog on How to Make the Perfect Wieners. Making sure you have the right meat-to-fat ratio is important when making any type of sausage.įor hot dogs, shoot for a range between 70%-80% lean beef. For these all-beef dogs, we're using a high-quality chuck roast for the perfect ratio, but you can experiment with different trimmings of pork fat. Good homemade hot dogs start with good meat. This commercial-quality smokehouse will provide you professional results every time.Īre hot dogs beef or pork? Often made of a combination of different meats, the most popular hot dogs in the US are undoubtedly the 100% beef hot dogs and those are the ones we will focus on today. Smoker: We used the Pro Smoker PK 100.It also absorbs and holds water which leads to less shrinkage in the smokehouse. Binder Flour: This will add protein value to your hot dog mixture and help it bind. If you're making a larger batch, use 2 Tablespoons per pound, and 1 3/4 teaspoon of cure. batch of hot dog meat, you'll need 3.2 oz of seasoning and 1.45 oz of cure (included). With this homemade hotdog recipe, you'll be the star of your next backyard BBQ in no time. Our professional cooks show you how to make a hot dog with a few simple ingredients. Let's be frank, if you've ever had homemade hot dogs, you know there's just no comparison to the store-bought version. From the snap of the natural casing, down to the smoky and savory bite, real homemade hot dogs just hit differently.įollow this homemade hot dogs recipe and flex your beef hot dogs making skills. Try your hand at these all-American, snappy beef hot dogs and you'll be a wiener in no time.
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