This Applegate hot dog is already remarkably clean with grass-fed beef and no seed oils or artificial additives. The DIY version replicates the exact same ingredient profile but allows you to control sourcing and save money through bulk preparation.
Based on: Natural Uncured Beef Hot Dog
· Makes approximately 32 hot dogs (about 1.5 kg)
· Serving: 1 hot dog (47g)
Why This Recipe is Seed Oil Free
Commercial Natural Uncured Beef Hot Dog from Applegate Naturals often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Natural Uncured Beef Hot Dog may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic grass-fed ground beef (85/15)
1.4 kg (about 3 lbs) · Organic Valley Grassmilk Ground Beef or Butcher Box
Primary protein providing the meaty texture and rich flavor profile
Natural nitrite source for color preservation and traditional cured flavor
Organic ground nutmeg
1g (about 1/2 teaspoon) · Simply Organic Nutmeg
Provides warm spice note that balances the meat's richness
Filtered ice water
120ml (about 1/2 cup) · Home filtered water
Creates proper emulsion and helps bind proteins for smooth texture
Instructions
Step 1. Prepare your workspace by chilling the meat grinder parts (blade, plate, and bowl) in the freezer for 30 minutes. Cut the grass-fed beef into 2-inch cubes and place in the freezer for 15 minutes until firm but not frozen - this prevents smearing during grinding and ensures clean cuts for better texture.
Step 2. Soak the natural hog casings in cool water for 30 minutes to remove salt and make them pliable. Rinse thoroughly under cool running water, then thread one end onto your sausage stuffer tube to check for holes. Set aside in fresh water until ready to stuff.
Step 3. Combine all dry seasonings (sea salt, paprika, onion powder, celery seed powder, nutmeg) in a small bowl and whisk thoroughly. Add the ice water gradually while whisking to create a seasoning slurry - this ensures even distribution and helps with protein extraction.
Step 4. Grind the chilled beef through the coarse plate (8mm) of your meat grinder, working quickly to keep everything cold. If using a food processor, pulse in small batches until coarsely ground - avoid over-processing into paste. The texture should be uniform but not smooth.
Step 5. Transfer ground meat to a large chilled bowl and add the seasoning slurry. Using your hands or a wooden spoon, mix vigorously for 2-3 minutes until the mixture becomes sticky and holds together when squeezed - this protein extraction is crucial for proper hot dog texture. The mixture should feel tacky and cohesive.
Step 6. Load the seasoned meat mixture into your sausage stuffer or large piping bag fitted with a wide tip. Thread the soaked casing onto the stuffer tube, leaving 3 inches hanging. Fill casings slowly and evenly, maintaining consistent thickness (about 1 inch diameter). Twist into 5-inch links every 4-5 inches, alternating twist direction to prevent unwinding.
Step 7. Bring a large pot of water to 160°F (71°C) - use a thermometer as boiling will burst the casings. Gently lower the hot dogs into the water and poach for 15-20 minutes, maintaining temperature. The internal temperature should reach 155°F (68°C). Remove and immediately plunge into ice water to stop cooking.
Step 8. Store finished hot dogs in refrigerator for up to 5 days or freeze for up to 3 months. To serve, grill, pan-fry, or simmer in water until heated through. The natural casings will provide that satisfying snap when bitten. Use within recommended timeframes as these contain no preservatives.
Storage
Refrigerate up to 5 days or freeze up to 3 months. Natural casings may become slightly tougher after freezing but remain safe and flavorful. Thaw overnight in refrigerator before cooking.
Cost Comparison
Cost per serving (homemade)$1.87
Cost per serving (store-bought)$3.49
Savings46%
Higher upfront cost due to equipment and bulk spice purchases, but casings and seasonings last for many batches. After initial investment, subsequent batches cost mainly the meat price, bringing cost per serving down to approximately $1.75.