[CH] Hot Diggety Dog-Was and still is off-topic

Dave Anderson (Chilehead@tough-love.com)
Wed, 2 Feb 2000 21:28:23 -0800 

This recipe is for 10 pounds of wieners (frankfurters). It is from the 
book "Great Sausage Recipes and Meat Curing" by Rytek Kutas. 
According to the fly leaf it is available in OZ. This recipe is for 10 
lbs. There is also a recipe for 25 lbs. and a table giving trade-offs of 
meats to make 100 lbs. Trade-off meats include: Lean bull or cow 
trimmings, Regular pork trimmings, Trimmed beef cheeks, 
Trimmed pork cheeks, Fat pork trimmings, Fat beef trimmings, 
Lean pork trimmings, Beef hearts, Pork snouts, Pork hearts.

The weiners are smoked.

"Ingredients for 10 lbs.

1 pint ice water
2 level tsp Prague Powder No. 1 *
4 tbsp paprika
6 tbsp ground mustard
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp gound celery seeds
1 tbsp mace
1 tsp garlic powder
6 tbsp salt
2 cups non-fat dry milk or soy protein concentrate
4 tbsp powdered dextrose
6 lbs lean beef (chuck)
4l lbs lean pork trimmings (pork butts)

* Prague Powder # 1 is a cure consisting of 1 lb salt and 1 oz of 
sodium nitrite.

If you wish, you may use 1 oz coriander in place of the mace. 
Wieners can be made from many different meats, as well as any 
combination of meats. In some cases, people want to use the left 
overs when they butcher their livestock, while others prefer a 
quality weiner.

GRINDING

For home use, grind all the meat together using a plate with very 
fine holes. After grinding, mix all the ingredients with water and 
meat. Mix for 2-3 minutes or until all ingredients are evenly 
distributed with the meat. After mixing, pack into stuffer using a 24-
26 MM lamb casing to stuff weiners. (At least the lamb casings 
should be available:-)

SMOKING AND COOKING

After stuffing, hang weiners on properly spaced smokehouse 
sticks. Be sure weiners are not touching each other. You may 
rinse the weiners off with cold water if necessary. Allow weiners to 
hang at room temperature when using natural casings for stuffing 
(about 1 hour). When using collagen or synthetic casings, hang at 
room temperature for about 30 minutes. Weiners should be 
smoked as follows:

Place into pre-heated smokehouse and dry for approximately 30 
minutes. Apply heavy smudge for approximately 1 1/2 hours, 
gradually raise smokehouse temperatures to 165 degrees F. and 
smoke until internal temperature of 138 degrees F. is obtained. 
Transfer to steam cabinet cooker and cook at 165 degrees F. for 5-
10 minutes, or until an internal temperature of 152-155 degrees F. 
is obtained. Spot check various weiners to be sure that these 
temperatures are obtained.

If you do not have a steam cabinet, you may leave the weiners in 
the smokehouse at 165 F. until you obtain 152 degrees F. 
internally.

After smoking or cooking, the weiners should quickly be showered 
with cool water for about 10 minutes or until the internal 
temperature is reduced to 100-110 degrees F. After showering with 
cold water allow weiners to chill and dry at room temperature or 
until desired bloom is obtained.

CHILLING

Weiners should be placed in 45-50 degrees F cooler and chilled 
until product has reached an internal temperature of 50 degrees F."

There also recipes for 10 and 25 lb. quantities of chicken or turkey 
weiners. Yuck!!!

I'm leaving for Chattanooga Tennessee where there are no hot 
spots tomorrow. I'll make up for it eating barbeque:-)

Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com