How to Make Venison Hot Dogs

Ed M. from Connellsville, PA wrote:

I want to follow your directions for making venison hot dogs. In your video you use bacon ends for the fat. What ratio would I use? and my second question is how long do they stay in the smoker and at what temperature?

Thanks for your help.

Hello Ed,

Venison Hot Dogs are a tricky product to make, but if done correctly they are very tasty! Step one is to grind the meat fine enough, 4 times through the Weston fine grinder plate will work well. Step two is make sure you use enough non-fat dry milk or other equivalent binder along with your seasoning mix to keep the product nice and firm so the fat doesn't run out when it hits the heat in the smoker. Step three is to only smoke long enough to firm the product in the casing. No hotter than 160F and then use a CanCooker for the steam, or use a warm water bath, around 180F and place the dogs in the hot water until you reach a 156F internal temperature. If you are adding bacon ends or any type of fat content always remember the 80/20 rule. If you have 8lbs of good lean venison meat, add approximately 2lbs of fatty trim to get your 80/20 blend.

Good luck and I like mine with ketchup, mustard and onions! Enjoy.

Brad Lockwood