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Homemade Hot Dogs

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Recipe - Hot Dogs with a Weston Sausage Stuffer and Weston Smoker

From the Weston Kitchen


  • 5 lb boneless beef short rib or venison
  • 1 cup non fat dry milk
  • 3 tablespoons dry mustard
  • 2 tablespoons powdered dextrose
  • 1.5 tablespoons smoked sweet paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground coriander
  • 1 teaspoon pink salt #1
  • .5 teaspoons black pepper
  • .5 teaspoons white pepper
  • .5 teaspoons celery seeds
  • 1 cup ice water


Tip: Keep the beef as cold as possible at all times - Keep the grinder head, plates, tray, and sausage stuffer canister in the freezer until you're ready to use them. Put a second meat lug under the one your beef is in, filled with ice.


  1. Grind Grind the beef through a coarse, then a medium, and finally a fine plate.
  2.  Mix Mix the remaining ingredients into the ground beef, then emulsify in a food processor.
  3. Stuff Use a sausage stuffer or meat grinder attachment with a 20 mm stuffing funnel attached to stuff the meat into casings. You may also use the 13mm funnel for a thinner hotdog.
  4. Tie into 6" links
  5. Hang Hang the sausage for one hour.
  6. Smoke While the sausages are hanging, soak your wood chips, and preheat your smoker to 130 degrees F. Once your sausages have rested for an hour, fill the water bowl, and place wood chips in the smoking bowl. Hang your hotdogs on hooks. Gradually raise the temperature of your smoker to 200 degrees F over 2 hours, and remove the hotdogs once their internal temperature reaches 140 degrees F
  7. Chill Chill the hotdogs in an ice bath for one hour or until they're pink like the hotdogs you purchase at the store.
  8. Grill, Boil, or Store them with a Vacuum Sealer

We like to serve ours with sauerkraut or Sweet and Sour Chinese Cabbage

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