Cheddar Hot Dogs Kit

This Cheddar Hot Dogs Kit is everything but the meat. Our wiener seasoning, your choice of casing, a pound of high temp cheddar, and the Insta Cure #1 a smoked dog requires — portioned for one 10 lb. batch.

A cheese dog made properly is a different thing from the ones in the package. The cheddar in this kit holds its shape to 400°F, so it stays in distinct pockets through the smokehouse rather than leaking into the emulsion. Mustard and paprika carry the blend, the way a classic American wiener should.

What's in the Kit

Wiener Hot Dog Seasoning, 6 oz. — a mustard-and-paprika blend with garlic, built for classic American-style hot dogs. Works with beef, pork, veal, or any combination of the three. Pre-blended in Buffalo without MSG, silicon dioxide, or anti-caking agents, so if it packs down, just crush it loose in your hands. Seasons 10 lbs., no additional salt needed.

Insta Cure #1, 4 oz. — the pink curing salt a hot dog requires. A 10 lb. batch takes 2 level teaspoons, so there's plenty left for later batches. A wiener goes into the smokehouse at 120–130°F and works up to 165°F over several stages, and cure is what makes that process safe as well as giving a dog its color and cured flavor.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape at 400°F. One pound suits 10 lbs. of meat at our recommended 5–10% ratio.

Your choice of casing — both are the correct diameter for a hot dog:

Features

• Makes 10 lbs. of cheddar hot dogs
• Cure included, in the quantity the recipe calls for
• Mustard-forward with paprika and garlic
• No MSG, no silicon dioxide, no anti-caking agents in the seasoning
• High temp cheddar holds its shape to 400°F
• Choice of natural sheep or 26mm smoked collagen casing
• Seasoning blended and packed by The Sausage Maker in Buffalo, New York
• Works with beef, pork, veal, or any combination

10 lb. Cheddar Hot Dog Recipe

• 10 lbs. meat — all beef, pork or veal, or any combination. Don't exceed 30% fat
• 6 oz. Wiener Hot Dog Seasoning (the full packet)
• 2 level tsp. Insta Cure #1
• 1 pint ice water
• 1 lb. High Temp Cheddar Cheese
• 1 cup soy protein concentrate or non-fat dry milk powder (see below)

Instructions

1. If you chose natural sheep casings, rinse the salt off under cool water, flush the insides, and soak in cool water in the refrigerator for about 2 hours. Collagen casings need no soaking.
2. Grind all meat through a 3/16" plate and mix all ingredients until evenly distributed.
3. For a finer, more traditional texture, emulsify the meat in a food processor before adding the cheese.
4. Fold in the cheese last, working gently so the dice stay whole.
5. Stuff into the casings and link to hot dog length.
6. Place in a smokehouse preheated to 120–130°F and dry for approximately 30 minutes.
7. Apply heavy smoke, raising the smokehouse gradually to 165°F, and continue until the internal temperature reaches 138°F.
8. Cook without smoke until the internal temperature reaches 152°F.
9. Shower with cold water for about 10 minutes, until the internal temperature drops to 100–110°F.

About the binder

Our wiener recipe calls for 1 cup of a binder — either soy protein concentrate or non-fat dry milk powder — which holds moisture through the smoke and gives a hot dog its texture. It isn't in the kit because the smallest bag we sell is several batches' worth, but it's the one thing we'd add to your cart alongside this. The recipe works without it; the dogs come out drier.

Ingredients

Seasoning: salt, mustard, paprika, dextrose, garlic powder, and other spices.

Allergens

Milk, from the cheese.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning and cure in a cool, dry place.
• Keep natural sheep casings refrigerated until use, and never freeze them. Collagen casings should be kept refrigerated in their original sealed package.

Shipping

This kit contains cheese. During the warmer months of the year, we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

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