Bacon-Wrapped Hot Dogs
Prep Time:
5-10 min
Cook Time:
15-20 min.
Sweet, grated carrots and fresh, zippy ginger mingle together in a mild rice wine vinegar brine to serve a bright, refreshing condiment that can be enjoyed on its own, added to coleslaw, or used as a topping on your favorite Beeler’s pork product. There is no wrong way to enjoy this!
Ingredients:
1 package Beeler’s uncured pork hotdogs
1 package Beeler’s uncured bacon
Equipment:
- hands, big or small
- a cutting board for work space
- a cast-iron pan or grill
- tongs
- one plate or sheet tray for uncooked dogs,
one plate of tray for cooked dogs
Instructions:
1. Remove the hot dogs and bacon from their packaging and put them on the cutting
board. Discard the packaging.
2. Pick up one hotdog and one slice of bacon.
3. Hold the bacon against the top of the hotdog and wrap it around the hot dog at an
angle, kind of like a swirl. Try to overlap the bacon just a little bit so it sticks to itself and
stays on the hotdog better.
4. Repeat step 3 until all of the hotdogs are wrapped. You will likely have 2 strips of bacon
leftover. Cook those up as snacks- you’ve earned it!
5. If you are cooking the dogs on a grill, heat the grill to medium-high and then start the
hotdogs off of the direct heat, with the lid on. Rotate the dogs every 3-4 min. Once the
bacon has rendered out a little bit and begun to crisp, finish the dogs quickly over the
flame.
6. If using a cast-iron pan, put the dogs in the pan, and heat on medium high heat. Once
the bacon starts sputtering, reduce the heat to medium. Rotate the dogs every 3-4 minutes
until you reach desired doneness.
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