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Wiener Makin! - Page 2

post #21 of 30
Thread Starter 

Thanks for the links Scott, I've seen that site once before but lost it. I appreciate it. thumb.gif

post #22 of 30


Man oh Man Dan your are my new HotDog Hero. The wife and I love a good dog too. You most be good with your stuffer to if you can use sheep casings. I haven't had a very good track record using them.

post #23 of 30

I try to stay away from sheep.


Sheep Lie !




post #24 of 30

They look great Dan i will tray it next week .how long in the smoker and at what  temp

thanks for sharing


post #25 of 30

Awesome Dan!!   points.gif

post #26 of 30
Thread Starter 
Originally Posted by africanmeat View Post

They look great Dan i will tray it next week .how long in the smoker and at what  temp

thanks for sharing


Hey Ahron.

I warmed smoked them for 3 hours with some pecan then tossed them into a 175° water bath to finish them off 154°ish 



post #27 of 30




post #28 of 30

WOW.. Ive tried to make hot dogs once before.. Really didnt have right stuff to make them.. My biggest problem was emulsifying the meat... I know about the triple grind method... How did you emulsify your meat.

post #29 of 30

They look real good!!!! great work!!!. Reinhard

post #30 of 30

Here is a Frankfurter recipe I use.  It comes from book Home Sausage Making by Charles G Reavis, revised edition.


3 Feet Sheep Casings or small (1 1/2 inch) Hog Casings

1 Lb Lean Pork, cubed

3/ Lb Lean Beef, cubed

1/4 Lb Pork Fat

1/4 Cup Very Finely Minced Onion

1 small Garlic Clove, finely chopped

1 Tsp finely ground Coriander

1/4 Tsp Dried Marjoram

1/4 Tsp Ground Mace

1/2 Tsp Sweet Paparika

1 Tsp Freshly Fine Ground White Pepper

1 Egg White

1 1/2 Tsp Sugar

1 TSP Salt or to taste

1/4 cup Milk


1. Prepare the casings.
2. In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
3. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
4. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again.
5. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
6. Chill the mixture for half an hour, then put the mixture thorough the fine blade of the grinder once more.
7. Stuff the casings and twist them off into six-inch links.
8. Parboil the links (without separating them) in gently simmering water for twenty minutes.
9. Place the franks in a bowl of ice water and chill throughly.
10. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

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