First time making hot dogs. Used all beef, didn't emulsify as the groind burger was already pretty fine grind. Used sausage maker weiner seasoning, cure #1, and soy protein.
Mixed and stuffed then in fridge overnight. Smoked until 135 degrees and then poached to 165.
Turned out good.
Mixed and stuffed then in fridge overnight. Smoked until 135 degrees and then poached to 165.
Turned out good.