Wiener rama (FINISHED)

boykjo

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• Feb 7, 2012

• #1

Doing another batch of wieners again... My son said I needed to increase the flavor so last time I went with less salt in the recipe so went back to the original salt amount....... Last time I did all pork shoulder... This time i am adding some ground veal and some ground chuck along with the pork..... Will stuff in the AM and smoke for color and finish with a parboil......  Going with the 22mm sheep casings this time.......

Some pics.....

The Veal

Chuck

Here it is all together on the third grind.... i never reground meat....... The cabelas 1hp went through it in quick time... no chilling or freezing of the meat to get it to grind through.......

See ya tomorrow for the finale

 

Last edited: Feb 9, 2012

miamirick

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• Feb 7, 2012

• #2

i got the rake ready for em!!

 

boykjo

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• Feb 7, 2012

• #3

miamirick said:

i got the rake ready for em!!

Click to expand...

 

venture

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• Feb 7, 2012

• #4

Joe, I can never wait for another of your great sausage endeavors!

Send me money?  I need veal!

Good luck and good smoking.

 

pineywoods

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• Feb 7, 2012

• #5

Looks like a great start

 

bmudd14474

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• Feb 7, 2012

• #6

cant wait to hear how this goes.

 

desertlites

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• Feb 7, 2012

• #7

Waiting here also Joe and ya I also look forward to your outcomes.

 

S

smokey charlie

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• Feb 8, 2012

• #8

:sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::sausage::yahoo::yahoo::yahoo::yahoo:

 

DanMcG

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• Feb 8, 2012

• #9

I'm looking forward to what you and the boys think of the new recipe.

I slowed down to look at veal in the store yesterday, then kept on walking. One of these days I'm going to buy some, I can almost bet that's the missing flavor ingredient I've been looking for.

Bring on the W-View!

 

SmokinAl

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• Feb 8, 2012

• #10

Looks good so far!

 

sam3

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• Feb 8, 2012

• #11

Looks like a great combo. Can't wait to see them.

 

BGKYSmoker

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• Feb 8, 2012

• #12

Looks good Joe

I need to make some hot dogs.

 

sam3

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• Feb 8, 2012

• #13

nepas said:

Looks good Joe

I need to make some hot dogs.

Click to expand...

Same here Rick. I ordered some sheep casing yesterday, gonna give it my first go when I get some time.

 

jrod62

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• Feb 8, 2012

• #14

Cant wait to see the finish Q-views

 

scarbelly

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• Feb 8, 2012

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miamirick said:

i got the rake ready for em!!

Click to expand...

Rick that is one of my favorite pics. I can just see the guy doing that 

Can't wait for the results on this one Joe. I have been holding off on making some 

 

michael ark

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• Feb 8, 2012

• #16

Looks like a great start.:yahoo:

 

africanmeat

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• Feb 9, 2012

• #17

is it ready yet?

 

boykjo

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• Feb 9, 2012

• #18

Got the wieners stuffed and in the smoker..... Cold smoking them with the AMNPS with some apple pellets..... Fixing to crank up some heat here soon

I  have to tell ya I bought the 22/24mm sheep casings and they are hard to deal with... My hank is nothing but a tangled mess......

........ Cant get a long strand of casing..... They are in good shape though...........

Played aroud to find the best way to stuff. I tried running a long tube and twist but that wasnt working for me so I went bac to my ususal tying so I made rings and twisted the middle....

As for stuffing these little guys I put a lot of pressure on the stuffer pushing it through the small tube. I added some lube on the gear just to be safe.... The stuffer locked up once in the middle. No meat coming out......backed off the handle and restarted and it started stuffing again.... ? If I continue this I will probably need some metal gears for a back up just in case.... But the plaskit gears pushed through.......

My set up

stuffed and twisted

In the smoker to dry.... no smoke

cold smoke added after the drying period

More pics to come soon

Joe

 

DanMcG

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• Feb 9, 2012

• #19

I'm wondering if a shorter tube would cause less pressure on the stuffer? Anybody?

Just a thought, I'm no engineer here

 

sam3

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• Feb 9, 2012

• #20

I'm nervous to twist after I tie both ends. I usually twist while stuffing. Any problems with those casings Joe? Just not familiar with them...