Growing up in a bacon dynasty, Tanya Nueske of the famed Nueske's Meats in Wittenberg, Wisconsin, naturally eats a lot of bacon. While most of us grew up eating a simple hot dog on a bun, the Nueske's dogs wouldn't be complete without a slab or two of bacon and being based in Wisconsin, it would be a tragedy to ignore the state's famous cheddar. This combination led to the creation of the Wittenberg Split, a Nueske family tradition and one serious hot dog.
Tanya Nueske has graciously shared her family's hot dog recipe for Ari Weinzweig's Zingerman's Guide to Better Bacon. As is the case with all of the recipes in this book, great ingredients are key. Good hot dogs make all the difference in the world. When it comes to cheddar, the yellow type from Wisconsin is the only way to go, and the bacon is a no-brainer (cough, Nueske's bacon).
Win 'Zingerman's Guide to Better Bacon'
As always with our Cook the Book feature, we have five (5) copies of Zingerman's Guide to Better Bacon to give away this week.
- 6 jumbo hot dogs, split lengthwise
- 6 ounces sharp cheddar (the older the better), sliced
- 1 large dill pickle, sliced thinly lengthwise
- 6 hot dog buns, toasted
Preheat oven to broil at 375°F.
With a sharp pairing knife, cut a line lengthwise along each hot dog, leaving a thin strip at the bottom so that the dog stays in one piece. Lay the sliced cheddar inside the split, then place a long slice of pickle atop the cheese. Wrap each hot dog in 2 slices of bacon and secure the ends if each strip with a toothpick.
Place on a foil-topped baking sheet and broil for 10 to 12 minutes, or until the bacon is nicely browned.