Hot Dogs
Fireline Dogs
Jalapeño Style Hot Dogs
Fireline Dogs is a hot dog built on a 50% lean meat / 35% pork / 15% pork fat blend, using lean wild game or lean beef. Smoke at 130-170°F (54-77°C) and finish at an internal 152°F (67°C), stuff into 24-26 mm all natural sheep casings, grind at 3/8" then 1/8". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.
Jalapeño powder for even heat and diced jalapeños for the bites that actually get you. Coarse black pepper in place of white shifts it away from the classic frank profile deliberately. Good off a grill, better with something cold nearby.
- 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
- White Pepper
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
Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.
How it's made
- 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 with good protein extraction.
- Process in a food processor for 2-3 minutes until smooth batter.
- Fold in diced jalapeños by hand — do not process them in.
- Stuff into 24-26mm casings. Twist into 6" links.
- Hang to dry at room temp for 30 minutes.
- Smoke at 130°F with dampers open for 30 minutes.
- Apply 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 170°F. Even if your smoker is set at or below 170°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.
Wood
Hickory · Cherry · Pecan
Safety
- 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.)
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