Today for my wife for Mother's Day, I had her help me try a new hot dog recipe. Had ground meat in the freezer and mixed beef, pork, and pork fat. Re-ground all with spices. Added cure and remixed. Then stuffed. Then I smoked them at 158 degree temp with hickory for an hour for flavor. After smoking these went into pans to parboil with water 167 degrees until meat internal temps reached 154-158 degrees. Then these were put in ice water for 5 minutes until cool. Then taken out and bagged. Finished Product Thanks for looking.