Hebrew National all Beef Franks (Copy Cat Recipe)

Ok. So let me make a confession. I love hot dogs. I especially love Hebrew National all Beef Franks. It’s like a guilty pleasure.

Making an emulsified sausage is a little tricky. You need the right equipment, super sharp cutting blades, and very cold mince meat. If it’s done properly the texture and bite of a properly emulsified sausage is heavenly. If done incorrectly it’s a disaster.

Today I’ll show you how to make this awesome hot dog without all the fuss of emulsification. So technically this is more of a semi-emulsified sausage (and that’s totally ok too!!)

The main issue here is temperature. We want our meat and fat to be cold. I use a thermapen mk4 by thermaworks to check my temp. If you don’t have one of these then you really should look into fixing that. It’s that awesome!! I’ll be using an 80% lean beef and a 20% fat content. If you live in an area where your beef is grain fed and has nice marbling like chuck (which has a natural 80/20 mix) then there’s no need to add additional fat. Where I live the meat is all grass fed and very lean so I end up adding extra fat. Either way you want your meat very cold!!! This is super important. Keep it under 35F. This will preserve the integrity of your meat and fat while grinding.

Speaking of grinding you’ll want to grind your meat 3X. Start on a 10mm plate, then 4.5mm, then finally 3mm. Remember to keep the meat partially frozen each time you grind. This will ensure that you break down the particles of beef and fat into ultra small pieces.

Once your meat has been properly ground it’s time to mix in the spices. I like to use my kitchen aid stand mixer for this. Mix the farce (and seasonings) on a medium speed while slowly adding in the ice cold water. I’ll mix the meat until it looks like it’s well mixed and mostly homogenous. At this point it’s ready to be stuffed into casings.

I like stuffing my farce into a 21mm cellulose casing. Sheep casing is also very popular as it delivers a nice “SNAP” to your hotdog. Once you have your hotdogs formed all you need to do now is give them a little cook. If you are making all beef hot dogs then you’ll want to bring the internal temp to 135F-140. If you are adding pork then you’ll want the internal temp to be 150-155F. If you place your hot dogs into simmering water then it only takes about 10-12 minutes to finish cooking. I use sous vide cooking to keep from overcooking my dogs!! If you haven’t gotten into sous vide cooking yet the I suggest looking into it. It’s pretty cool!!

Enjoy your hot dogs and be sure to freeze what you don’t cook!

Here are a few things I found helpful when making this recipe.

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4.63 from 16 votes

Hebrew National All Beef Franks (Copy-Cat recipe)

Fresh, delicious, and totally amazing hot dogs!!
Prep Time2 hrs
Cook Time2 hrs
Total Time4 hrs
How much do you want to make? 1000 grams



  • prepare your meat and fat (if you are adding fat) for your grinder. Slice into thin strips and place in the freeze to chill. You want the temp to be below 35F
  • Once chilled grind your meat and fat together 3 times. First on a 10mm, next on a 4.5mm, finally on a 3mm. If you don't have a 3mm plate then grind it twice on a 4.5mm.
  • Add your ground meat mixture to a stand mixer. Slowly add the seasonings. Add the water a little at a time as you mix on low/medium. Once you have the farce well mixed (be careful to not overmix) remove from the stand mixer and stuff into your 21mm cellulose casings and for the links.
  • **If you are using Insta Cure #1 be sure to allow the hot dogs to rest in the refrigerator over night before cooking..
  • Cook the hot dogs in some simmering water (176F) till the internal temperature reaches 135-140f (this is for all beef. If you are adding pork you need to bring the temp to 150-155f)
  • cool in ice water and remove the casing. Your hot dogs are finished. Enjoy for lunch and freeze whats left in a vacuum sealed pouch for later.

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17 thoughts on “Hebrew National all Beef Franks (Copy Cat Recipe)

  1. Rianna

    I really was inspired by you guys. I’m seriously thinking about doing this product especially the hotdogs. I would like to make a product that is delicious, affordable and most important halal. Since there is only one company doing it where I live I know I can provide an excellent product based on what I’ve seen on your videos. I would really like to know more.

  2. Amy

    After we butcher our cow next week, I plan on trying this recipe out. Have you ever tried leaving the curing salt out? What are the pros and cons of doing so? Is it just color retention or is it for safety as well?

    1. Eric

      Hello Amy. The cure does add a unique “hammy” flavor and preserves the color. If you don’t plan on smoking these hot dogs it’s completely optional. The end result will have a greyish poached meat appearance but will still be super tasty

  3. Kenny Withers
    Kenny Withers

    5 stars
    Hi! I am looking to do a 150/lbs batch and want to try this recipe. any advice in regards to salt ratio and other spices? im not sure if I follow the algorith it will yield the proper meat to salt ratio as well as spices such as mace


    1. Eric

      Hi Kenny. If you enter 68100 (150 pounds in grams) in the “servings” box the recipe will automatically convert the rest of the ingredients. If you want to see the results in OZ, then click on the US customary option. I just double checked and all of the conversions look good. Just a though though. Shouldn’t you just try a quick 2-4 pound batch to make sure you like it?

      1. Kenny Withers
        Kenny Withers

        5 stars
        wish I could, im doing it in a commercial processing facility for family and friends… 150/lbs batch is the minimum they will entertain for me… acctually held off since last comment I made … planning on processing april 28th … hope it comes out okay

  4. kenny withers
    kenny withers

    5 stars
    this is the recipe I tried last time… came out not so great … ended up donating most of the batch … really need to up my game

    110 LB LEAN or 85lb lean
    40 LB fat or 65lb- 50/50
    20 LB ICE
    3 lb MUSTARD
    1.35 LB SALT,
    .50LB GARLIC,
    .35 LB SMOKE,
    .60 PAPRIKA

  5. Michael Robinson
    Michael Robinson

    I like their hot dogs but I really loved their polish sausage. Does anyone have a Recipe clone for their polish sausages. They stop making them and I’d like to make my own.

  6. Tim

    So, If I want to smoke the hotdogs do I remove the casing before smoking them?

    1. Eric

      Leave the casing on when you smoke them.

    1. Meat Person
      Meat Person

      do you par freeze before bagging for sous vide cooking? also if smoking do you suggest smoking on racks or hanging?

      1. Eric

        I didn’t in this video but you could par freeze and that would be ok. Also hang or place on racks to smoke would both be fine.. If you placed them on racks then the bottom will get smokier but it’ll cook more evenly..

  7. Rockey

    3 stars
    So, I tried them, they turned out good, but mine turned out “soft” and a bit “dry” on the inside. I do not know why. I also feel like it is lacking something flavor wise, but I do not know. I also did not get that “bite” like you get with hebrew national 🙁 maybe you have some tips?

    1. Eric

      So, “soft” and “dry” means that something went wrong during your processing stage. Perhaps during the grinding you might have smeared the fat (meat wasn’t cold enough or blades on the grinder was dull). This would cause a “dry” sausage. The soft part comes down to texture. Did you add the potato starch? This really firms up the sausage when it cooks which will also give you a snappy hot dog

      1. Rockey

        Idk what happened, I made extra ground meat during the process and it was delicious. I used potato starch for sure, it’s the only starch they sell where I live. I will have to try again and go from there. I was precise temperatures, even insuring I chilled the parts to the grinder. I could have been off with fat percentage tho, the butchers here really did not know anything about what percentage of fat the cuts were and I had to special order the fat from Munich because no stores sold any other than melted soft fat.

        I did try again later and the dryness was no longer an issue just texture.

        1. Eric

          Would you say the the texture is soft and pillowy or rubbery and chewy.

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Recipe Rating


Jump to Recipe Print Recipe Post Views: 60 Follow basic emulsified sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meats and fat according to this recipe till smooth-keep temp under 40FWhen you add the
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Jump to Recipe Print Recipe Post Views: 178 Follow these tips when making this sausage. Clean and Sanitize all of your equipment.Buy fresh pork from your butcher (trichinella free)Keep your meat and grinder parts super cold (below 35F) during the grinding processGrind on a 10mm plate then again on a
Read More