Skinless All-Beef Hot Dogs from Scratch

Directions

• Cut the beef chuck roast into small cubes (about 1 to 1 1/2 inches in length and width). Lay the meat chunks out on a baking sheet and put in the freezer for 45-60 minutes.
• Grind the meat chunks with a medium grind plate. Then place ground meat back on baking sheet and freeze another 30 minutes.
• Grind the meat a second time using the fine grind plate.
• Transfer meat into bowl of a large stand mixer. Ensure that you have exactly 5 pounds of meat in the mixer, because the quantity of salt and curing salt defined in this recipe is the exact amount needed for 5 pounds of ground meat.
• Add the Kosher salt, curing salt, all seasonings, the milk powder, and cold water. Mix the meat on medium-speed until it has become a thick, sticky paste.
• Stuff your cellulose casings with the meat paste, using a sausage-stuffing machine. Tie off the ends of the casing.
• Using a piece of butcher’s twine, tie off a crimp at about every 6 inches, to create your individual links.
• Leaving the links connected for now, place all hot dogs on cooling racks and refrigerate overnight. For the cure and flavor to develop properly, you must not skip this step. Refrigerate for 8-12 hours.
• Smoke hot dogs at 150 degrees Fahrenheit for 2 hours. Then increase smoker temperature to 165 degrees until the internal temp of hot dogs have reached 150 degrees. Alternatively, you can remove the hot dogs after the first two hours and bring the internal temperature the rest of the way to 150 degrees via a water bath or sous vide.
• Remove hot dogs from smoker and place into ice water for 20-30 minutes. Then leave on a wire rack to dry for 20-30 minutes.
• Using a sharp knife, separate each link and discard the butcher’s twine. Remove the cellulose casings and discard them.
• The hot dogs are now ready to eat. They are fully-cooked, and can be eaten as-is, or heated up on the grill or by any other means you prefer.