WIENERS (FRANKFURTERS) From "GREAT SAUSAGE RECIPES AND MEAT
CURING" by Rytek Kutas
INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS. 5 cups ice
water 2 cups ice water 5 tsp. lnstacure No. 1 2 level tsp.
Instacure No. 1
2/3 cup paprika 4 Tb. paprika 1 cup ground mustard 6 Tb.
ground mustard 2-1/2 tsp. ground black pepper 1 tsp.
ground black pepper 2-1/2 tsp. ground white pepper 1 tsp.
ground white pepper 2-1/2 tsp. ground celery seeds 1 tsp.
ground celery seeds 2-1/2 Tb. mace 1 Tb. mace 2-1/2 tsp.
garlic powder 1 tsp. garlic powder
3/3 cup salt 4 Tb. salt 5 cups non-fat dry milk or 2 cups
non-fat dry milk or soy protein concentrate soy protein
concentrate
4/3 cup powdered dextrose 4 Tb. powdered dextrose 15 lbs.
lean beef (chuck) 6 lbs. lean beef (chuck) 10 lbs. lean
pork trimmings 4 lbs. lean pork trimmings (pork butts)
(pork butts)
You may use 1 oz. coriander in place of the mace. If a
wiener of lighter color is desired, omit the paprika.
Wieners can be made from many different meats, as well as
any combination of meats. In some cases, people want to use
the leftovers when they butcher their livestock, while
others prefer a quality wiener.
GRINDING & MIXING For home use, grind the meat together
using a plate with very fine holes 3/16". After grinding,
mix all the meat with above ingredients. Mix for 2-3 minutes
or until all ingredients are evenly distributed with the
meat. Emulsify meat, following emulsifying instructions
found in "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek
Kutas" (with food processor, in batches, with small amounts
of ice water) then pack into stuffer using a 24-26 mm sheep
casing to stuff wieners.
SMOKING AND COOKING After stuffing, hang wieners on properly
spaced smokehouse sticks. Be sure wieners are not touching
each other. You may rinse the wieners off with cold water if
necessary.
Allow wieners to hang at room temperature when using natural
casings (about 1 hour). When using collagen or synthetic
casings, hang at room temperature for about 30 minutes.
Wieners should be smoked as follows: Place into preheated
smokehouse and dry for approximately 30 minutes. Apply heavy
smudge for approximately 90 minutes, gradually raise
smokehouse temperature to 165° F and smoke until internal
temperature of 138° F. Transfer to steam cabinet cooker and
cook at 165° F for 5-1 0 minutes, or until an internal
temperature of 152-155° F is obtained. Spot-check various
wieners to be sure that these temperatures are reached. If
you do not have a steam cabinet, you may leave the wieners
in the smokehouse at 165° F until you obtain 152° F
internally. After smoking or cooking, the wieners should be
quickly showered with cool water for about 10 minutes or
until the internal temperature is reduced to 100-110° F
After showering with cold water, allow wieners to chill and
dry at room temperature or until desired bloom is obtained.
CHILLING Wieners should be placed in 45-50° F cooler and
chilled until product has reached an internal
temperature of 50° F
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---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."