Making some Weiners for the new years celebration

big casino

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Dec 15, 2011

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• Dec 18, 2011

• #1

everything mixed and emulsified and started the stuffing, with a weston 11lb stuffer and 26/28 sheep casings

This is a rack I put together one day so I could be drying sausage, while I am stuffing the next strand

and in the masterbuilt electric smoker I use a model ET-732 Maverick remote thermometer to monitor the inside temp of the smoker and the meat temp

and the finished product will come later

oh and I fried up the last bit that wouldnt push through the stuffer and it tasted awesome

 

scarbelly

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• Dec 18, 2011

• #2

Looking good - care to share the recipe?

 

pops6927

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• Dec 18, 2011

• #3

Great looking weiners!  What temp are you taking them up to?  

 

tyotrain

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• Dec 18, 2011

• #4

Great stat man them look great... nice job

 

big casino

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• Dec 18, 2011

• #5

Thanks fellas.

Pops I am takin them to the 152 to 155 range, I dont have a steam cabinet, I thought about taking them to about 135 and then poaching them to 155, but I figured I would try to smoke them the whole way

scarbelly, Sure gimmie a chance to type it up

 

big casino

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• Dec 18, 2011

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ok I was Lazy and scanned it I hope you can read it if not let me know and we can figure something else out

Now Don't add the water to the spices b4 mixing as you normally do, add dry ingredients to your meat and then add the water while emulsifying in a food processor

 

Last edited: Dec 18, 2011

michael ark

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• Dec 18, 2011

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bigcase

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• Dec 18, 2011

• #8

  looks great!!

 

sprky

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• Dec 18, 2011

• #9

 I gotta get me a grinder and stuffer so I can start making sausage and such. I'll bet they are a word of difference from store bought wieners.

 

chef jimmyj

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• Dec 18, 2011

• #10

Nice lookin' Dogs...Recipe filed...JJ

 

big dee

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• Dec 18, 2011

• #11

Looks great!!!! I also like the way you hang them in the MES. I will have to do that with my next batch of sausage.

 

Dutch

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• Dec 18, 2011

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Big Casino- great looking wieners. What did you use to emulsify the meat? If I did something like this, I would probably use a food processor to emulsify the meat.

 

shoneyboy

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• Dec 18, 2011

• #13

Good looking wieners....

 

smokeamotive

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• Dec 18, 2011

• #14

Nice lookin dogs Big C. Like your drying rack too. Need to make one myself, sure would be handy!

 

boykjo

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• Dec 19, 2011

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Nice looking dogs BC...................................

Joe

 

big casino

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• Dec 19, 2011

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Yes Dutch A food processor, altho I wonder how big a difference there would be if that step was skipped and I may try that someday.

Well the hot dogs taste good but, the casings got a lil more "dry"  than I wanted, I think it was a bit too cold here yesterday and the smokers heat source was on alot more than normal.

I think next time I will smoke for an hour, and then poach the rest of the way

 

africanmeat

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• Dec 19, 2011

• #17

It looks great .i am glad it taste good well done 

 

SmokinAl

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• Dec 19, 2011

• #18

Great looking wieners!

Thanks for sharing the recipe!

 

mballi3011

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• Dec 19, 2011

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Now thoses are some fine looking weiners. How did you like hose sheep casing??? I have found them to be really thin and break very easy. But I think that I'm trying to stuff them way to tight.

 

big casino

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• Dec 19, 2011

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mballi3011 said:

Now thoses are some fine looking weiners. How did you like hose sheep casing??? I have found them to be really thin and break very easy. But I think that I'm trying to stuff them way to tight.

Click to expand...

We only had one blow out with the casings, and we had a few tears the tears were my fault I was tweaking the weiner when I started to twist them and would scrape them on the  stuffing horn.

the reason I twisted them as we stuffed them is cause it seems like every time I try to twist them after we stuff I always break them  like they are stuffed to tight