How To Make All-American Hot Dogs At Home!

hot dogs

🥗Healthier: turkey or chicken sausage

💰Cheaper: pork hot dogs

Turkey or chicken sausage offers a leaner option while pork hot dogs are often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while American cheese is often cheaper.

sauerkraut

🥗Healthier: pickled cucumbers

💰Cheaper: cabbage

Pickled cucumbers provide a similar tangy flavor and cabbage is a cost-effective substitute.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers are milder and green bell peppers are less expensive.

Cut beef and pork butts into chunks for grinding.

Grind the meat using a Walton's oneshot grinder with a 1/8 plate for a fine texture.

Add Walton's All-American Hot Dog and Bologna seasoning to the ground meat.

Mix in Sure Gel, sodium nitrite, and cure accelerator for binding and consistency.

Use a 50 lb mixer to mix the meat and seasonings for 6-8 minutes until sticky.

Stuff the mixture into 26 mm or 28 mm cellulose casings using a Walton sausage stuffer.

Link the sausages using a Walton's manual linker for uniform lengths.

Smoke the hot dogs starting at 120°F for 30 minutes with no smoke or humidity.

Increase temperature to 140°F for 1 hour, then add smoke and humidity.

Raise temperature to 160°F and cook for another hour.

Finally, cook at 175°F until the internal temperature reaches 160°F.

Run the hot dogs through an ice bath or shower cycle to separate from the casing.

Cut the end of the casing and squeeze to release the hot dog.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens