Making Skinless All-Beef Hot Dogs from Scratch - Easiest Smoked Franks at Home

all-beef hot dogs

🥗Healthier: turkey hot dogs

💰Cheaper: pork hot dogs

Turkey hot dogs are lower in fat, while pork hot dogs are often less expensive.

Cut the beef chuck roast into small chunks for easier grinding.

Place the chunks on a baking sheet and freeze for about 45 minutes to harden.

Grind the beef using a medium coarse plate on a meat grinder.

Return the ground beef to the baking sheet and freeze for another 20 minutes.

Grind the beef again using a fine grind plate.

Transfer the double-ground beef into a stand mixer.

Mix the ground beef on low speed for about a minute using the standard mixing paddle.

Add salt, curing salt, and all other seasonings to the meat mixture.

Add whole milk powder and ice cold water to the mixture.

Mix until the meat is thoroughly combined into a sticky paste.

Load the meat paste into a sausage stuffing machine.

Stuff the meat into temporary cellulose casings, tying off the ends as you go.

Snip off excess casing after stuffing each link.

Tie off individual links using butcher twine instead of twisting the casings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens