Hot Dogs

Fireline Dogs

Jalapeño Style Hot Dogs

• Spicy
• Smoky
• Bold

Internal temp

152°F (67°C)

Smoker temp

130-170°F (54-77°C)

Casing size

24-26 mm

Casing

All Natural Sheep Casings

Bloom

1-2 hours

What goes in it

• Kosher Salt
• Cure #1
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Paprika
• Mace
• Coriander
• Ground Nutmeg
• Marjoram
• Mustard Powder
• Sugar
• Jalapeño Powder
• Cayenne Pepper
• Diced Jalapeños
• Ice Cold Water

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

The meat

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

How it's made

1. 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.
2. Add all seasonings and ice water. Mix until very smooth with good protein extraction.
3. Process in a food processor for 2-3 minutes until smooth batter.
4. Fold in diced jalapeños by hand — do not process them in.
5. Stuff into 24-26mm casings. Twist into 6" links.
6. Hang to dry at room temp for 30 minutes.
7. Smoke at 130°F with dampers open for 30 minutes.
8. Apply smoke and increase to 140°F for 1 hour.
9. 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.
10. 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.)
11. Pat dry and refrigerate.

Wood

Hickory · Cherry · Pecan