Pork Hot Dog Recipe
Browse the Web's greatest selection of homemade sausage recipes, and let us show you how to make Pork Hot Dogs using your own meat and our proven hot dog recipe. This mildly-spiced pork frank is great slow-grilled until the skin is lightly browned and served two at a time on a split crusty roll, topped with spicy brown mustard and sliced onions. It's a good flavor alternative to the standard frankfurter.
5 lbs fatty pork butt (2.27 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp mace, ground (2.6 g)
1 1/4 tsp onion powder (4.5 g)
1 1/4 tsp garlic powder (3.88 g)
1 1/2 tsp dry mustard powder (3.45 g)
1 tbsp white pepper (8.1 g)
1 tbsp powdered dextrose (8.7 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup dried parsley flakes (11.8 g)
1/2 cup non-fat dry milk (47.3 g)*
1/2 cup ice cold water (118 ml)
1 cup purple onion, diced (114 g)
32-35 mm hog casings
1. Chill pork to 31°F (-0.55°C), grind 3-4 times through a 1/8” (3mm) plate.*
2. Combine ground pork with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 5-6” (13-15 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C)*.
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang pork hots at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
*You can achieve a good home emulsification by freezing the pork to 31°F (-0.55°C) before grinding it one time through a 1/8” (0.32 cm) plate, spread it out on a cookie sheet, refreeze, regrind, refreeze, regrind, up to four separate times.
*The USDA recommends smoke cooking meat and sausage to an internal temperature of 160°F (71°C) when checked with a digital thermometer.
*You may use soy-protein concentrate in place of non-fat dry milk.