Hey Craig… Thanks for responding… Most of the DIY recipes I have seen use sheep casings… Which are packed in salt… I was happy to see the cellulose casings from Watsons, which led me here… I’m just curious if you would have to cure the meat… Which would lead to less sodium… I would definitely smoke them… I wouldn’t make a lot at one time, just maybe a dozen or two, and individually freeze them to use as needed. And of course, substitute the “No Salt” blend for the salt in a recipe… Im sure it would take some tweaking to get a good product, but I can’t imagine going without a good hotdog the rest of my life and not feeling guilty about it…

Hey mrobisr… Thanks for the response… Thats what I was looking for… It makes sense to use a cure with the hot dogs, I agree… As far as Star San, I’m very familiar. I also homebrew beer… I’ll be giving it a shot soon and will maybe post some results… Thank you guys for the info… Have a great day!