The Bacon Hot Dog

by arnold on May 26, 2008

Memorial Weekend is one of the most patriotic American holidays, so when we decided to have some friends over yesterday, I decided that I wanted to make bacon hot dogs. My friends don’t normally eat street food, so I thought I’d bring street food to them, and seriously, what’s more American than bacon and hot dogs? Truth be told, the bacon hot dog has its roots as street food in Mexico, but it also has a strong cult-like following in California. You can even get arrested for selling bacon hot dogs in L.A. as I’ve discussed here and here.


Bacon Hot Dogs

We normally have Niman Ranch thick-cut bacon in the fridge, but I got a tip from a friend that cheap bacon works better for this purpose because it’s thinner and easier to wrap around the hot dog. It also doesn’t add extra girth to the hot dog that would prevent the bun from closing.

I ended up using Oscar Meyer bun-length hot dogs and Bar S bacon. Next time, I’m going to try a different brand of bacon because the Bar S bacon didn’t have a very strong flavor. Otherwise, it was very easy to wrap the bacon around the hot dog. Simply wrap the bacon around itself at the end of the hot dog to hold it in place and then move down diagonally until the rest of the hot dog is covered. The process reminded me of regripping my tennis rackets back in the day.


Bacon Hot Dogs

I also had some meat glue (i.e. Activa TG-RM or transglutaminase) on hand, so I made a slurry and I brushed it on the hot dogs before wrapping them with bacon and refrigerating them to let the “glue” set. If you have access to some Activa, by all means use it.


I used a cast-iron skillet to cook the bacon dogs, and here’s what they looked like when they were finished…


Bacon Hot Dogs

After the first few bacon dogs were cooked, I took a couple tablespoons of the rendered bacon fat and put that in another skillet and used it to grill some halved onion slices until they were caramelized. The onions were used as a topping for the bacon dogs, and I served it along with ketchup, mustard, and mayonnaise. I’ve also seen bacon dogs served with grilled slices of red and green peppers, so if you want to use those, throw them in with the onions.

The bun-length hot dogs were the perfect length for the bacon slice, but next time I make these, I’ll make sure I find some “better” cheap baconómaybe my childhood favorite, Farmer John. Overall, I thought this endeavor was a success, and making bacon dogs is an easy way to make your friends happy.

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{ 8 comments… read them below or add one }

Eddie May 27, 2008 at 11:14 am

After 10pm you can find a vendor for these on every street corner in the Mission, SF. I still have yet to summon up the courage to eat one, considering it’s instant hypertension in a bun.

Reply

Arnold May 27, 2008 at 11:18 am

@Eddie: hahaha…yeah. I got a Review of the Day on Yelp for that one.

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Steve May 30, 2008 at 3:53 pm

Found your blog through your Flickr acct. Nice work. I was laughing at your re-gripping comment because I thought the same thing when I saw your pics. You a lefty?

Keep up the great work, I’ve been very unproductive at work today because of it!

Reply

Arnold May 30, 2008 at 3:56 pm

@Steve: LOL…thanks, Steve. I’m not a lefty, but for some reason, I guess I wrapped the dogs that way.

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Lando June 5, 2008 at 11:06 am

I was in Mexico last weekend and they had street vendors selling bacon wrapped hot dogs. I tried one. Let me say, those joints are straight good. Perhaps being a little drunk makes them taste better!

Reply

Paul June 30, 2008 at 10:33 am

As Homer Simpson would say, “mmmmm….bacon!” I’m going to give this recipe a shot with my kids and I’ll let you know how it goes. I can almost certainly guarantee it will be a hit. I just had a thought. Why not add macaroni and cheese on top of the bacon dogs? Time to experiment! I doubt my wife will be a big fan though.

Reply

Jack November 26, 2012 at 3:47 pm

Bacon wrapped arunod a water chestnut then drenched with Terriyaki sauce mixed with brown sugar and honey, and baked until crispy. You can also make the sauce and boil it. As the sauce comes to a boil, drop the bacon wrapped water chestnuts in, and boil them for about 1/2 hour. Pull them out, and serve warm. mmmmmmmm

Reply

Arnold June 30, 2008 at 11:01 am

@Paul: Thanks, Paul. Wait…does she not like bacon? Or hot dogs?

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