Hot Dogs

Campfire Beef Franks

Classic Style Beef Hot Dogs

What goes in it

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder · Pork Fat

With the meat ice cold (28-32°F, partially frozen is ideal), grind all meats and fat through a 3/8" plate, then regrind through a 1/8" plate.
Add all seasonings and ice water. Mix until very smooth and paste-like with good protein extraction.
Process in a food processor for 2-3 minutes until completely smooth — you want a batter consistency.
Stuff into 24-26mm all natural sheep casings. Twist into 6" links.
Hang to dry at room temp for 30 minutes or until casings are dry to the touch.
Smoke at 130°F with dampers open for 30 minutes.
Apply light smoke and increase to 140°F for 1 hour.
Raise to 160-170°F until internal temperature reaches 152°F. Important: Do not let your smoker exceed 180°F. Even if your smoker is set at or below 180°F, the actual temperature can spike higher — monitor closely.
Immediately plunge into ice water bath until internal temp drops below 100°F. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)
Pat dry and refrigerate. Reheat by grilling, boiling, or pan frying.

Cherry · Apple · Maple

Keep meat below 40°F during grinding and mixing
Ice water is critical — keeps emulsion stable
Cook to 152°F internal temperature
Ice bath immediately after smoking to set casing. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)