wittdog
Master Chef
Weiners (Frankfurters)
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. ground celery seeds 1 tbsp. mace or 1 oz. coriander
1 tsp. garlic powder 6 tbsp. salt
2 cups non-fat dry milk or 4 tbsp. powdered dextrose
soy protein concentrate 4 lbs. lean pork trimmings (pork butts)
6 lbs. lean beef (chuck)
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 wiener.
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 24-26mm lamb casing to stuff wieners.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
for stuffing (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 pre-heated smokehouse and dry for approximately
30 minutes.Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature
to 165ºF. and smoke until internal termperature of 138ºF. is obtained.Transfer to steam cabinet
cooker and cook at 165ºF. for 5-10 minutes, or until an internal temperature of 152-155ºF. is obtained.
Spot-check various wieners to be sure that these temperatures are obtained. If you do not have a steam
cabinet, you may leave the wieners in the smokehouse at 165ºF. until you obtain 152ºF. internally.After
smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or
until the internal temperature is reduced to 100-110ºF.After showering with cold water, allow wieners
to chill and dry at room temperature or until desired bloom is obtained. Wieners should be placed in
45-50ºF. cooler and chilled until product has reached an internal temperature of 50ºF.
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. ground celery seeds 1 tbsp. mace or 1 oz. coriander
1 tsp. garlic powder 6 tbsp. salt
2 cups non-fat dry milk or 4 tbsp. powdered dextrose
soy protein concentrate 4 lbs. lean pork trimmings (pork butts)
6 lbs. lean beef (chuck)
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 wiener.
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 24-26mm lamb casing to stuff wieners.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
for stuffing (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 pre-heated smokehouse and dry for approximately
30 minutes.Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature
to 165ºF. and smoke until internal termperature of 138ºF. is obtained.Transfer to steam cabinet
cooker and cook at 165ºF. for 5-10 minutes, or until an internal temperature of 152-155ºF. is obtained.
Spot-check various wieners to be sure that these temperatures are obtained. If you do not have a steam
cabinet, you may leave the wieners in the smokehouse at 165ºF. until you obtain 152ºF. internally.After
smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or
until the internal temperature is reduced to 100-110ºF.After showering with cold water, allow wieners
to chill and dry at room temperature or until desired bloom is obtained. Wieners should be placed in
45-50ºF. cooler and chilled until product has reached an internal temperature of 50ºF.
