A Homemade Hot Dog Recipe
Last updated on July 1st, 2022 at 02:56 pm
Confession: I’m a hot dog snob. I think it started after reading Upton Sinclair’s The Jungle. In recent years I’ve found myself meticulously reading the ingredients of hot dog packaging, opting for the kosher all-beef franks for our annual summer barbecue. This small obsession of mine, widely known around my family, actually proved worthwhile last month when my mom produced a homemade hot dog recipe from my Grandma’s recipe box.
Hot Dogs made from scratch you say? Absolutely. Apparently, not long ago, food was more than just a convenience. It was made to be enjoyed with your friends and family. Don’t scoff, it’s true. My Grandparents owned a farm in Indiana, and I knew they had an extensive garden and made their own wine, but hot dogs? I had to know more.
Here’s the thing about deli hot dogs and sausages, the casing is more than likely made from an animal intestine, which doesn’t thrill me. I know, I know, the cardinal rule of hot dog consumption is never ask, “what’s this made of”, so imagine my surprise when I read that my grandma’s recipe doesn’t include intestines or casings at all!
Since hot dog season is upon us, I thought I’d share the recipe with you. I haven’t been adventurous enough to try it yet. When I do, I’ll be sure to update this post. In the meantime, try it for yourself. Don’t forget to check out Burkett’s hot dog equipment and accessories on our website.
1/2lb lean ground beef
1/2lb bacon, minced
2 Tbs dry milk
1 Tbs salt
1 Tbs sugar
1/2 tsp dried minced onion
1/4 tsp ground white pepper
1/4 tsp coriander
1/4 tsp nutmeg
1 tsp minced garlic or generous pinch of garlic powder
2 cups of ice
Mix ground beef with seasonings (salt, sugar, onion, pepper, coriander and nutmeg).
Place meat mix and minced bacon in the freezer for about 3 hours, or until semi-frozen.
Add meat mix and 1 Cup ice to food processor; combine until blended to a smooth texture.
Add bacon to food processor and blend until smooth.
Add dry milk to food processor until well-mixed.
*The key is to keep your mixture below 50F, keep adding ice between bacon and milk if needed. Otherwise, your mix will break apart, no bueno.
Here’s the tricky part: Pull out a good length of plastic wrap and spread the meat evenly along the side seam of the plastic wrap. Roll the meat up in the wrap and use kitchen string to section off the meat every 5 to 6 inches. Refrigerate overnight.
Day 2: Bring a pot of water (enough to cover hot dogs by an inch) to a boil, and add STILL WRAPPED hot dogs. Immediately reduce heat to 170F. If you don’t have an instant read thermometer, turn your stove down so the water is just below a simmer. The water shouldn’t be actively bubbling, but rippling.
Continue to poach hot dogs until the internal temp is 160F. Drain water off hot dogs and put them in a bowl of ice water for a good 10 minutes.
Unwrap and refrigerate until you’re ready to eat! Of course, for precision hot dog cooking, refer to my blog earlier this week Hot Dog Steamers, Rollers, and Broilers: Which is best for you?