Ingredients :

• 1 pound ground pork
• 1 pound ground beef (80/20 blend recommended)
• 1/4 cup ice water
• 2 tablespoons corn syrup
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard
• Pinch of cayenne pepper (optional)
• Natural hog casings (optional, if you want them in link form)
• Hot dog buns
• Your favorite hot dog toppings (ketchup, mustard, relish, onions, etc.)

Method :

1. In a large bowl, combine ground pork and ground beef.
2. In a small bowl, whisk together the ice water, corn syrup, salt, smoked paprika, garlic powder, onion powder, black pepper, ground mustard, and cayenne pepper (if using).
3. Pour the spice mixture over the meat and mix thoroughly until well combined. Do not overmix.
4. If using casings, prepare them according to package directions. Stuff the meat mixture into the casings to form hot dog links.
5. If not using casings, shape the meat mixture into individual hot dog shapes (about 5-6 inches long and 1 inch thick).
6. You can either grill, pan-fry, or boil the hot dogs.
7. For grilling: Preheat grill to medium-high heat. Grill hot dogs for 8-12 minutes, turning occasionally, until cooked through and browned.
8. For pan-frying: Heat a tablespoon of oil in a skillet over medium heat. Cook hot dogs for 10-15 minutes, turning, until browned and cooked through.
9. For boiling: Bring a pot of water to a simmer. Gently place hot dogs in the water and simmer for 10-15 minutes until cooked through. Do not boil vigorously.
10. Serve hot dogs in buns with your favorite toppings.

Recipe Notes :

Chef’s Tip: For a richer flavor, chill the meat mixture for 30 minutes before stuffing into casings or shaping.
Variation Idea: For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the meat mixture.
Storage Tip: Cooked homemade hot dogs can be stored in an airtight container in the refrigerator for up to 3 days.