How to Make Beef Hot Dogs/ How to Make Hot Dogs at Home.

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In this video I show you how to make beef hot dogs. How we make hot dogs in the shop anyways. You can use this recipe with pork chicken venison and beef or any combination.
Here is the Lean Beef Hot Dog recipe
Salt 15g/kg
White Pepper 2.5g/kg
Sugar 3g/kg
Paprika 1g/kg
Garlic Powder 1.5g/kg
Onion Powder 0.5g/kg
Sodium Erythorbate 0.5g/kg
Cure #1 3g/kg
Binder 10g/kg
Ice/water 200g/kg
(Optional) Phosphate 0.5g/kg
Dry 150f for 1 hr
Smoke 160f 1 hr
Cook at 185F to 200f and continue to smoke until internal temp hits 160f 71c
The Hot dogs are a lot of work but they are worth it! I hope you guys make them and enjoy some home made hot dogs!
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I

[@duncanhenry]

Hey there guys I hope this is what you were looking for. If there is anything else you'd like to see or think I could go deeper into let me know and I'll add it to the to do list! Currently Chorizo is next up on my to-do list.

[@vaazig]

Chorizo sounds great. Will it be a fresh chorizo? I don't remember seeing a curing fridge when you have us the tour.

[@arshardcerfonteyn3231]

Hi Duncan my name is Arshard from Perth Australia the meat mixer/ grinder could you please let me have the name and model number and also is there a used one I could buy

[@gregcooney6490]

@@arshardcerfonteyn3231 it’s a Hobart. Haven’t seen one that small before.

[@allenferry9632]

I recently took a 910 pound hanging weight Black Angus to be processed and all the ground beef came back completely textureless. Slimly and unusable got burgers, meatloaf or any of the other things you'd use ground beef for. What other sausage could it be used for that a guy could do at home ?

[@spudsuds1986]

@@allenferry9632 am

[@GarthKlaus]

When I was young, a trip to the local butcher was always rewarded with a hotdog. Right out of the box. Amazing!

[@rogerctrevino1342]

HI Duncan. Retired butcher here and enjoy your informational vids. It is good to see someone that is passionate for our trade. And yes I make all my meats at home...bacon, ham, smoked sausage, etc etc..... keep up the good work! Like!

[@duncanhenry]

Thank you Roger. I appreciate the nod from an industry veteran.

[@bradleymarquardt4464]

If you donit the way i did you don't get three together you only have two. I made thousands of pounds of all kinds of sausage in a year, and learned a lot .

[@michaelgavard]

Hello Duncan from Ontario came across your channel a few weeks ago and really enjoy your shows and sausage making videos. i now have a new hobby ! bought a new grinder , smoker , stuffer and found a cutting bowl from a local restaurant supplier. been making all kinds of sausages summer sausage and pepperoni now going to try your wieners . thanks for your shows, keep up the great work

[@davidhalldurham]

I know this video is a year old, but I gotta agree: hotdogs are definitely a labor of love! I made a batch, oh, about 10 years ago now. It took an entire weekend. They were the most delicious hotdogs I've ever had in my life, but it was WORK. I came away with a new respect for the humble hotdog in my supermarket. It's probably a good project for any sausage maker, just to learn how involved it can be.

[@edgentry4422]

Pller

[@Gulronike]

Just got my book of home production of quality meats and my first sausage stuffer is in the mail. You are the KZbinr that helped me take this plunge.

[@BryanI00]

I made this recipe over the weekend and it came out great! Thank you for the excellent information. It's nice to know what you're actually eating and be confident about it.

[@angelooliveri1838]

i do 15 to 20 pound batches at a time ( mostly venison / pork mix),, yes its a labor of love,,,, but there are some shortcuts and tricks i use to avoid making my life a living hell when doing it but they still take easily 4 to 6 hours from grind to stuffing and linking,, ,, that includes time to chill the meat in between grinds and part of the clean up ,, the cleaning never ends, Add another a few more hours to smoking then i finish with steam,, Duncan,, keep the videos coming , enjoyable to watch and informative also.

[@stevechaulk]

I've made almost every type of sausage out there at one time or another and all were good but I tried hot-dogs twice now and can't quite get the texture right. I'll try this recipe. Thank you. Love the videos.

[@duncanhenry]

Hey there Steve happy to hear a sausage connoisseur is watching! I'd check out the bologna video on how to get a hot dog texture with a grinder. Enjoy!

[@bobcavagnaro4142]

Great videos Duncan, love the education and techniques. I'm no butcher but love to make sausages. Never tried anything like hotdogs but I will now. I do have one future request: my absolute favorite emulsified German sausage is the Bockwurst/Knockwust - a fatter, shorter version of the frankfurter with a different flavor profile. Thanks and keep the videos coming!

[@duncanhenry]

Thank you very much Bob. I hope you enjoy them when you get a chance to make them! Yes I have had a few request for the Bockwurst now so I'll have to bump it up on the priority list.

[@domenicomonteleone3055]

@@duncanhenry i really like ypu videos they are very informative hi 👋 from 🇨🇦 #YSW respect back to you

[@pysankar]

Interesting and informative video. Only issue I have with it is that the title says "at home" and then he proceeds to use commercial equipment that almost no one would have at home.

[@cyclopsvision6370]

what? do you not have a Hobart grinder at home?

[@34tab]

I just made 5 lbs to try them - very good .-i did link them in three - Don't go too tight if you do that-- then I boiled them till cooked they came out of the casings easily when chilled-- might mix in a bit of liquid smoke next time,. thanks

[@ethanbutler1445]

I made the beef hot dogs over the last couple days. I was able to partially emulsify in my food processor. Smoked and they are great. Thanks

[@leahtiferetrabinovitz6518]

this looks awesome, when you opened the smoker I just went WOW, couldn't help myself. definitely a great way of getting back. we just moved into the city, so was offline for a few weeks, I'll look back at the other videos you came out with. I've been making my own hotdogs for about 7-8 months now. I do spices quite similar just add some stuff as you mentioned. the only difference is, I don't use a binder, but I put sodium bicarbonate 10g/kg, I find that it helps with the protein extraction. and as I use home equipment (Magimix) I cant use more than a kilo at a time, it works pretty well. I use 15% cold water or ice. another thing I noticed, I wonder if it's the same by you. when I use cold water, I get better color, it seems that I get white specks when I use ice, this doesn't happen with water. as always, what a great video, love watching this great work of yours.

[@duncanhenry]

Thank you Leah, ya it is one of my favorite things in the shop is when the batch is done and the smoky steam rises out of there. O nice! You should put one up on your KZbin channel so I can check out how you cook them! Ya getting the equipment to do hot dogs is expensive so small batches are the way to go. I haven't had a problem with white specks yet when using ice. I do de-scale my ice machine every so often though, so I don't get any calcium build up. Thanks again for taking the time to watch and your feedback!

[@brwhyon]

Great video ! it reminded me of my time working at the Hormel plant in Austin Minnesota when I was a young man. Mixing meat by the ton, watching the "hotdog gun" shoot dogs out faster than you can see them. I used to run a forklift or "Bug" as we called them, every 20 or so minutes I'd go into the freezer and retrieve 2200 pounds of frozen bellies for the bacon slicer line, go to the end where product was being packaged and palleted, take the full pallet to another freezer and repeat. It was a good experience for me.

[@static2601]

I just made this recipe yesterday and gotta say they turned out great! I didnt smoke them but still good. Used pork instead and ground 3 times, stuffed into collagen casings and boiled til 170. Definitely alot of work but worth it. 3 hours start to finish including clean up. I used 21 mm casings and were perfect hot dog size but might go for a large casing next time.

[@duncanhenry]

Can't beat a homemade dog! Glad you enjoyed it!

[@LBCraig1]

I made an all-pork version of this on my Traeger and it worked out great. Thanks for all of the help Duncan. A few things I had to change: I didn't have the buffalo cutter thing, but I have a really beefy food processor that handled 4lbs in 3 batches just fine. My Traeger bottoms out at about 165f. I just put them in and didn't worry about it and they seem totally fine. I used sheep casings because I didn't have cellulose and didn't want to wait around for the mail. Besides, I like them. As Duncan says though, they are pretty delicate. I also didn't worry about twisting them and just did them as big spiral rings on the Traeger grill. I then cut them to preferred length once done. The little spirally bits will go into beanie wiennies or something of the like. The classic wiener shape is missed though. I also had a lot of wrinkles. But am not that upset about it. This was my third sausage attempt and there is a lot of technique to acquire. The wife and I made corndogs out of them last night and the were great!

[@duncanhenry]

Hey Logan. That all sounds awesome. Good for you for giving it a go on your third attempt ever. Glad you liked it!

[@barryc9115]

I made homemade hotdogs once. ONCE! I decided Hebrew Nationals are pretty cheap. Great video

[@duncanhenry]

lol I don't blame you!

[@BenjaminDuggar]

Duncan can you do an emulsion sausage with just the bowl cutter. I recently got a Vevor buffalo chopper and its difficult finding instructions/processes for the smaller bowl cutters.

[@briankryschuk2217]

Great to see how it’s done and is a lot of work and patience. Enjoyed the Video 👍

[@duncanhenry]

Thanks 👍 yes they are a bit of a pain in the butt.

[@abnerpanaligan9545]

Thank you for sharing your videos, we look forward to the more frozen products process.

[@duncanhenry]

Hey there you are very welcome. Sorry I dont quite understand. More videos using frozen products is what your looking for?

[@user-lw2ie5wj9t]

So I followed this it was fun! As my Chef friend said “When you make your first casing roll, it’s a thing”.

[@BigSplenda1885]

His Canadian accent is so precious 😂

[@sto2779]

I was noticing he had some sort of accent, then realized he's from Canada lol

[@miguelesteves9740]

Can't thank you enough for this video, I'm grateful you are listening to the community. It is just a bit sad that in Europe you can't get a proper Smoker for a decent price.

[@benoneypuga1590]

I admit Guga doesn't show you a "proper smoker" but his smoker alternatives to still he able to smoke meats at an affordable price kzbin.info/www/bejne/qXSapY2vYr-qf7s

[@duncanhenry]

You are very welcome. I am grateful you guys take the time to give me input. That is too bad to hear they really add flavor and value to your meat products. What size are you looking for? Small hobby, or semi industrial?

[@duncanhenry]

This guy is cool Ive seen his videos before.

[@miguelesteves9740]

@@duncanhenry I am yet home testing product, but trying to evolve into "non-fast food" but also "not gourmet" street food hot-dogs. I have been looking at electric smokers, as they can be used indoors, but most brands are from USA. Keeping away from Masterbuilt, and looking into Char-Broil and Cuisinart analog smokers. Other cheap cabinets + separate heating coils are just the same price but require tinkering. Can you please recommend me? I have successfully replicated your Brats, and they were beautiful, thank you.

[@bradleymarquardt4464]

Mix 50/50 with your beef pork mix, and venison with a tasp of sweet basil , and came out AWESOME.

[@bradleymarquardt4464]

Basil added to other ingredients of course.

[@pkicng210]

Now I know the principle of one of the unique dishes in chinese cooking. Its a rice bun that has a fried bottom but in it is a gelatinous pork meat. The meat like you said it the meat and fat are emulsified. But keep the meat COLD- good point. Thank you.

[@carfvallrightsreservedwith6649]

Every meat shop around here (SE NEBRASKA) make good hotdogs. $7 per pound, but like I said THEY ARE GOOD!! Current beef prices for Chuck is running $5.50 lb and up.

[@duncanhenry]

Ya these meat prices keep creeping up and up! Hey if you can get a good Dog for 7$ a pound I might just let someone else make them for that price haha

[@chrishall8203]

Have very much enjoyed many of your videos. In my youth we use to have (White Hot Dogs) from Rochester New York. As far as I know, after travelling all over the country, that is the only place they can be found. Was hoping to get some input on how to make them if you have the time. Your videos are my new hobby in my retired life. Thank you for your time and effort.

[@decksranred4183]

Thank you so much for taking the time to make these wonderful videos.

[@janemaku]

This is it! Thanks for sharing this … now I can make our home made hotdogs… healthier way to enjoy hotdogs.. thanks again! 😃

[@duncanhenry]

You are very welcome! You betcha I hope you enjoy them!

[@dbassir87]

I just bought an attachment for my KitchenAid and I can’t wait to make this

[@monicadewit9766]

When I was pregnant, I used to crave them. I still love them

[@brentlewis6009]

Still pealing hot dogs here in Panama. New people always cook one package with the skin on. Enjoyed the video

[@duncanhenry]

Panama! Thats a long ways haha. Yes I didn't peel them at first but after a few phone calls where people melted them on I had to start peeling.

[@jerryabney6570]

Often times when I review amateur videos I am disappointed with the information delivery. But you have a interesting connection with the audience. I will continue watching your videos.

[@duncanhenry]

Hey Jerry I'm glad you like the videos. Thanks for watching.

[@bdickinson6751]

Very informative on the process.👍

[@duncanhenry]

Glad it was helpful!

[@matthewwarkentin6408]

Dunken Henry that was an awesome video you are so good at explaining exactly the process 👏!!! Thank you!!

[@cliffordkaufmann1881]

Take a look at this fixture for your smoker. Saves you lotza linking and tying. Just tie the casing at one end and wrap the stuffed casing around the fixture

[@hm2mahoney]

Love your videos I’ve never made a sausage or hotdog but I really want to start and your instruction definitely will give me confidence

[@inocenciotensygarcia1012]

I loved your video.Very interesting. It’s not that complicated.You know what you will be eating.

[@rustyfan89]

I’m with you there, I love hot dogs even the cheap ones don’t get me wrong I know a really good one when I have it but I’m ok with the cheap ones

[@pucky900]

absolutely love your videos. Has really helped my sausage making going to the next level. Great video, always wanted to make hotdogs and going to try this

[@jasondavis6438]

Duncan just found the channel absolutely love it brother keep it up

[@GrandpasPlace]

Great video! Those look good. Ive not made hotdogs but maybe Ill try them. One of the local stores has pork shoulder for $0.96 a lb this week so Ill be making some breakfast sausage as Im running low. Though this time it will be all pork cause Im out of raccoon meat.

[@duncanhenry]

Holy smokes, load up grandpa, that is dirt cheap pork shoulders. Especially if they are boneless. Haha I'm gonna guess your kidding or can a guy actually eat racoon?

[@GrandpasPlace]

@@duncanhenry No kidding, raccoon is good eating. Its a dark red meat and kind of tastes like prime rib. I say that as I have not tasted bear or dog and a raccoon is related to both of them so there may be a shared flavor Im not aware of. Opossum is edible as well, tastes like chicken thigh meat. Personally, I like using raccoon in sausage. It is like adding beef to the sausage in texture and flavor. The fat from the raccoon has a bit of an off flavor so I remove as much as I can. I render the fat down and make soap as well as an oil/wax mix I use on leather and tools.

[@vaazig]

@@GrandpasPlace 😳

[@rolanddyer349]

Hello Duncan I really do appreciate the effort you went to the show is so hot dogs are made I’m a very novice sausage maker I just ordered my meat grinder today along with casings in the hopes of making some different kinds of sausage I also would like to know a little bit about making knockwurst.

[@Dragonsbrath]

Really enjoyed watching the video. I gotta hand it to you that you do a jam up job of explaining the process with some flair. I pretty much gave up hot dogs mostly because of what some of the bigger producers use in them making them somewhat unhealthy but seeing as you use much better ingredients I would definitely buy yours. Bravo hot dog master.

[@travisnorman957]

Hello! Just found your channel and subbed. Man, you give some really good content and information. Very well done. I’ve just gotten into the food industry as a clerk at a meat shop and have been learning how to make sausage, etc., and am looking forward to doing it at home in more depth. Anyways, been watching previous vids and really enjoyed all of them. Thanks for all the work!

[@duncanhenry]

Welcome aboard! I happy to hear you find it useful Travis. Good luck with the new job man! I hope you enjoy that too.

[@floridaswampman7648]

My grandfather worked for Canada Packers in the day. He would not eat hotdogs and cringed when he saw us eating them. I love hotdogs to this day... and I love making good hotdogs

[@duncanhenry]

Hahaha well what they used to get away with would make a guy cringe.\ I do agree I love a hot dog.

[@user-ou3qw7fu9v]

Love how they turned out.

[@shoover17331]

Duncan can you make a Texas style hot dog. Just curious what’s in them. They have a totally different taste . Maybe garlic and white pepper hard to tell can’t see any spices in the meat.

[@duncanhenry]

Hey Diggingit, ya I plan to do a few more hotdogs episodes in the future.

[@shoover17331]

@@duncanhenry Thanks Duncan. Just found your channel and been catching up on all your videos. I’ve been making my own deer sweet bologna for 30 years. Gonna try some of your recipes

[@carlucci3682]

Great video, I was looking for a good hot dog recipe and I figured your site would have a good one, I been looking around for a manual linking machine I found a couple, but a little steep for me. I have 20 pounds of venison that going to be hot dogs in a few days. Thank you.

[@G-man45444]

Hey Duncan ... I have a batch emulsified last night and will stuff and smoke them today. I'm using the frankfurter recipe from the green book you use. Because I can't seem to smoke/cook the same way every time I smoke then Sous vide to 153 and hold it there till done. It works for me and is another step but the end product is better than store bought ...

[@michaeltooke9164]

Chef, you remind me of Kevin Spacey (appearance and voice).

[@williamhuston8074]

Sorry I'm late but we really enjoyed your video on making Hot Dogs.....awesome and very informative.... we really like the (bull chopper/cutter) .....I am in the process of making my first batch of hot dogs..... keep it going! Thanks!

[@hugocnx]

Hi Duncan, yeah, time for a new bowl cutter LOL. 1.8% salt altogether seems little to my taste, but I am European. Maybe that makes the difference. Thanks for the tutorial.

[@bcbottoms]

I've got the same grinder mixer! Love my holly

[@duncanhenry]

Its a good ol girl!

[@grimreeper70]

You can still get hotdogs with the cellos casings in Manitoba Canada.

[@scottiblasto]

Greetings from Winnipeg! Love your videos!

[@davidlayland2189]

I don't have a vertical smoker. Can this also be done horizontally?

[@brodingrimstone2807]

nice, thanks for showing us how you do it

[@mssmgirl1]

Loving your video tutorials! What can you do if you don’t have a smoker? Greetings from Mexico! Blessings.

[@efrankenhuis]

Hi Duncan Would you be so kind to do a video of how they make cheap commercial hot dogs as you mentioned . It would be very interesting to see how To get even more water and fat into an emulsion. Thanks looking forward.

[@duncanhenry]

You bet I always thought that would be fun. It may be a bit down the road but I will make it.

[@MisterLodes]

Outstanding video. Nice shop.

[@ajkurp5919]

Quite a grinder! But the cleanup time on a small batch would make me look for a smaller grinder.

[@efrankenhuis]

Hi Duncan thanks for this video We would love one on the cheap hot dogs you mentioned. It would be very interesting to see how to get more ice and fat etc into a hotdog and still get a good structure. Thanks

[@user-vm2jx9qf5u]

Hey Duncan! Your Coney Island's are the best hot dogs I've had! I need that recipe!!! ;)

[@danhoyt9961]

When I worked in the Sausage kitchen at Hormel we used a buffalo chopper with a bowl that was about 6 feet across. Made a lot of liverwurst in it.

[@duncanhenry]

I'd love to make a batch of sausage that big just once lol.

[@kahunabear]

All the directions I read say don't take cellulose casings over 180, but I see you go over that. Are they special casings or is OK to take em higher?

[@mamabear1260]

Sahlens hot dogs from Buffalo NY are the best hit dogs ever.

[@alundauncey5262]

I’m in Australia and would so love to get my teeth into some of these hotdogs I have always been sceptical of the content of hotdogs so I tend to get a burger instead

[@EvrttGrn]

Awesome vid, Thank you for sharing it. I have a dumb question. What's the difference between these and the Coney Island Franks? I noticed they looked slightly different when hanging in the smoker before the cook.

[@kespisirye]

Hi . There is a binder in the materials, does this product have a technical name, for example, it has a similar name such as E250 E220, I live in Turkey, if you tell me the technical name, it will be easy to buy

[@kespisirye]

Thank you so much for sharing good posts. I'm watching and trying to do it. 👍👍👍💪💪

[@duncanhenry]

Hey there K. Good on you man. It is ADM Arcon F Soy Protein concentrate.

[@kespisirye]

Hmmm, so soy I was expecting something different 😁 . Products added to soy are not preferred in our country, but I think they are necessary for consistency. Thank you very much, you are a good master 🙂🌹

[@donrabinovitz9031]

@@duncanhenry Arcon F is a soy protein concentrate with very low functionality. If one is yo use soy protein Arcon SJ or SM or S or SQ will be muchbetter at binding and emulsifying

[@BernWag]

Did you say what the binder was? I missed it and I think that added to my first fail. . . OK, my first attempt was a HUGE DISASTER but I learned a lot. Mine were so bad I couldn't even get the dog to eat them. So back to the drawing board and I'm sure I'll do better this time. I also ordered a real sausage stuffer with a cylinder and piston, as opposed to my grinder trying to do double duty.

[@HogMan2022]

Great video Sir, thank you very much! Liked and subscribed. 👍🙋

[@sweetlou5902]

I know this is an older video, but is this method similar to making a cooked beef salami, but without the fine chopping??

[@AdoradorEucaristico]

@Duncan Henry greetings from California!.. I am thinking of opening my own small restaurant business and would like to make my own homemade beef franks , chicken n pork as well , I need info on proper equipment:).. what to buy , grinders, mix bowls , smoke machines etc etc .. can you provide a video for this type of info. ? Thank you in advance!!!

[@rexpolka]

Just like any man, I like to do things like this when I've got the correct tools for the job. However, regarding the butcher's twine/string -- have you ever considered using 4 to 6 inch zip-ties? Works great for me. I use LEM collagen casings 22mm, and 32mm. Have you ever shown us the scales you use to weigh your ingredients? And do you have recommendations for the home sausage maker ??

[@BernWag]

thanks and I can't wait to try this. I've never worked with cure #1 and when I look at other recipes the ratio of cure #1 to meat seems to vary greatly. . . any chance the 3grams per kilogram is a typo?

[@USA__2023]

It should be 0.25% by weight of the meat.

[@BernWag]

​@@USA__2023thank you!

[@Gee-Oh1]

At one time this was called forced meat and formed into small balls and was and were a feature of clear soups. Obviously before being formed into sausages.

[@dennisboyce813]

What about storage? Nice video thanks.

[@reginaldmarselus4742]

When I buy hot dogs, the first thing I do when I get them home is to dry them. I put them on a paper towel and just let them sit out in the open until they're dry to the point that I like. By drying them, it concentrates the flavor. Dry them on a table, in the fridge, either way. Drying makes them taste great.

[@TheEarthCreature]

You mean you buy store bought hot dogs, like kayems, unwrap them and lay them out somewhere at room temperature to dry out?

[@TheWhitetailrancher]

Gosh I wish I enjoy3ed making hot dogs as much as I like eating them. I would NEVER admit publicly how many of the darn thing i eat. Nothing better than a beautiful dog just covered in mustard! Maybe even a couple times every single day. So I've heard!

[@gordonsanders1486]

Excellent video as usual. I am going to try most all your recipes using elk this year. For the hot dogs I was wondering about adding liquid smoke or do the casings allow the smoke to penetrate? If liquid smoke is added would it be 1g/kg?

[@duncanhenry]

Thank you very much! We have made elk hot dogs before and they work awesome. I would suggest adding pork at around 30% or they come out a bit lean. The casings do allow smoke to penetrate so they will pick up a smoke flavor. However if you are worried about drying them out and you want a nice plump hot dog you could add some liquid smoke and shorten the smoking process. Depends how smoky you like your meat. And yes I use liquid smoke anywhere from 0.3g/kg to 1g/kg the former being quite subtle.

[@hash46176]

I am starting a hotdog cart and want to offer my own brand of hotdogs

[@duncanhenry]

I hope you are able too and I wish you lots of success.

[@jonathansheeder5153]

Very well done video.

[@williameholt6364]

Hey Duncan how about a video on how to make you coney hot dogs. You eluded to them in this video they where hanging up in the back of your smoker. I would love your recipe to make here at the house! Please!

[@SonoIlFactotum]

Frankfurter from Frankfurt in Germany 🇩🇪, wiener from Vienna in Austria 🇦🇹 and knack from Strasbourg in France 🇫🇷

[@kevincondit79]

I would add Hatch Green Chile from New Mexico

[@carfvallrightsreservedwith6649]

Eckhardt the German Butcher (YT channel) has an ingenious thing that slides on the edge of table that secures a lengthy piece of twine and allows one to tie links with one hand. Once link is tied your knife just slices it and on to next link. I believe its title is about tips and tricks. Heavy German accent but excellent English.

[@duncanhenry]

That sounds pretty cool, do you have a link to this guy?

[@rachelifonteijn1209]

Hi Duncan thanks for the video we live in Manchester UK and will be trying to make your hot dogs on Monday . We are very excited😊 One question I think you forgot to mention which wood are you smoking with for the hot dogs ?🌭🐕. And just to clarify you are applying smock all the way through the cooking process? Not just the first hour? Thanks

[@duncanhenry]

Hey there I hope this gets to you in time! Probably not because of the time difference.... I use hickory in most everything. I dry for the first 45min to an hour. Then I apply a large pan of hickory chips to the smoker which usually last up to about 2hrs. but after the first hour of smoking (2nd hour in the total process) I start to close the damper and turn up the temperature to about 185f. Hope they turned out!

[@shanelroberts123]

I loved how you did that

[@user-ou3qw7fu9v]

Is there a home grinder I can buy to make my own hotdogs I’m allergic to to iodine and other preservatives.

[@justmejust4553]

i see the list of spices mix in recipe but what is the amount of meat?

[@GottaJibboo]

Great videos. With the hotdogs I get stumped at the smoker/curing stage. Can I skip the smoking/curing and use natural casing and just cook thoroughly? I’m using venison btw. James

[@duncanhenry]

You could but your product would be a bit different textured in the end. It still would be good like cooking a fresh sausage on a bbq, just a little different.

[@vanidascott8527]

Thanks!

[@chrisidzerda2963]

I using sheep casings when I make hotdogs

[@mikeleblanc9103]

What is the difference between an all beef hotdog and a Coney Island hotdog?

[@henryjohnson7562]

Thank you so much for this education

[@Lucky13Twice]

Can I get the recipe for the Coney Island hot dog? I really want to try and make them.

[@TheWhitetailrancher]

The last time i "made" my hot dogs I had a genius idea. I'm going to save a whole bunch of labor and a tiny bit of time. So, I thought hey, I'll skip the grinder step completely and simply put all of my trimmings etc. directly into my buffalo chopper. Let me offer the advice that I didn't "save" and labor at all and it added very significant time. just take my word for this one! YES, I'm basically an idiot! I have no problem at all admitting it!