I Made HOMEMADE Wild Hog HOTDOGS!!!

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat can reduce calories while maintaining moisture.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more fiber.

Set up the grinder with a coarse grind plate.

Grind the wild pig meat using the coarse grind plate.

Add the seasoning and curing salt to the ground meat.

Add water to the meat mixture to help with mixing.

Mix the meat thoroughly until well combined.

Swap the grinder plate to a finer one (1/8 inch holes).

Grind the meat a second time for a finer consistency.

Grind the meat a third time to ensure the seasoning is well mixed and the texture is mushy.

Set up the stuffer and prepare the casings for stuffing.

Fill the stuffer with the meat mixture and attach the casing.

Start stuffing the casing slowly to avoid air pockets.

Tie off the end of the casing after stuffing to prevent air from escaping.

Continue stuffing until all meat is used, resulting in 150 hot dogs.

Link the hot dogs by pinching and twisting at intervals.

Place the linked hot dogs in the fridge to cure overnight.

The next day, preheat the smoker to 150°F.

Place the hot dogs on the smoker racks, ensuring they are spaced out.

Smoke the hot dogs at 150°F for 1 hour.

Increase the smoker temperature to 175°F and smoke for another hour.

Raise the temperature to 190°F and smoke for 1 hour.

Finally, increase the temperature to 205°F for the last hour of cooking.

Monitor the internal temperature of the hot dogs, aiming for 160°F.

Rotate the racks as needed to ensure even cooking.

After about 3.5 to 4 hours, check the hot dogs for doneness.

Remove the hot dogs from the smoker when they reach the desired temperature.

Cooking Techniques

Equipment Needed

Spice Level: