This is a simple recipe to make your own artificial additive-free wieners or hot dogs. When I tried this and the other recipe that I posted, “Homemade Frankfurters (Hot Dogs)”, I scaled back the recipe to include only 1 lb. of each kind of meat (I used bison and pork as that is what we had at the time). I didn’t smoke it as instructed because I just wanted to try the mix of flavors in each recipe before I wiener to the trouble of making a full recipe. I would suggest that before you make a full recipe, scale it back, make it into meatball form and fry in a pan. This way, you decide for yourself if it is worth making a full recipe and going to the bother of finding casings. Casings can be found at any butcher shop or abattoir. I would like to try adding grated cheese to a larger hot dog to try to make smokies. I haven’t tried it yet, but plan to one day!
12 1/2 lb. lean beef (or bison)
12 1/2 lb. lean pork (if using bison, use richer pork to compensate)
1/2 lb. salt
1 oz. ground black pepper
1 1/4 oz. nutmeg
1 pt. water
Grind meat medium fine. Mix all ingredients very thoroughly. Stuff in pigs or sheep casings, 3 1/2” length. Smoke one hour and then cook in water at 160*F for 20 minutes. They will float when they are done.
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