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Old Fashion Franks

post #1 of 12
Thread Starter 

My wife said this was the best sausage i have made in many years. I made a 10 pound batch to try it out.  Wanted something for family members who cant handle anything with some heat in it.  So this one is mild yet full of flavor.  I like some heat, but i enjoyed this sausage because of the flavor. Here is what i used:

 

1 pack of Curley's Old Fashion Wieners seasoning [enough for 10 pounds]

2 tsp cure #1 [comes with seasoning pac]

2 cups cold water

2 cups dry'd powdered milk

2 T of diced garlic [stuff in jars]

hog casings [i like my links good size]

8 pounds pork butt

2 pounds beef chuck

 

I ground the meat through the course plate. Put all the seasonings and cure in the water and mixed well.  Sprinkled the powdered milk over the meat mix and added the seasonings and cure in water.  Mixed everything real good. Then i ground the mix one more time through a medium plate.  I then set the mix in the fridge overnight.  Next day i stuffed the mix and put the links in the oven on a jerky rack.  Set the temp at 250 and pulled the links with an internal of 150 and put them in cold water to cool down.  After they cooled more and dried i put the finished links in the fridge for the night and vac'd them the next day for the freezer.  I'ts been hard to find temps here so i can use the smoker.  Looks like from Wendsday on we will have temps in the upper 20's and a couple of 30's for at least a week. This morning it was -18.  Saturday when i went fishing it was -21.  Reinhard

post #2 of 12
Sounds like a really successful batch of sausage...the texture sure looks good, and I bet it was really tasty in your soup.

Did you have any trouble with fat rendering out with an oven temp of 250 deg? That is a higher temp than is usually recommended, but doesn't look like it did much or any harm to your sausage texture.

Thanks for sharing! Stay warm!
Clarissa
post #3 of 12
Thread Starter 

Realy never had a problem with the "fat rendering",  When i do it in the oven i always have a sheet of foil to catch any drippings.  I had two drops the size of a dime.  That's pretty much with everything i do in the oven as far as sausage.  Dont even think about fat rendering.  I dont have any shrinkage and dont have a dry product. I think the right amount of water and binder takes care of that issue. i haven't gone higher than 250 [dont plan on it] and have gone at 225 with same results.  Reinhard

post #4 of 12

yall are killing me, i've had to replace 4 keyboards on the laptop now from drool.......................... gonna have to delete my account or something, i'm gettin tired of replacing kb's. 

 

Those look VERY good. Any details on that soup? Cold weather we're having this year, that soup will be very nice...

post #5 of 12
Thread Starter 

The soup was Bear Creek soup mix bag with a lot of tweeking on my part.  It was the Tortilla soup mix. I dont go by the direction on the bag because i use more water than it calls for and i add stuff to it like diced tomatoes, celery, beans, and garlic.  I like the Bear Creek soup mix's and use them as a base but after i get through with it, it dont look like the picture on the bag anymore LOL. Reinhard

post #6 of 12

Nice looking sausage like always!

post #7 of 12

Stunning looking sausage! I would kill for some of those while watching the Olympics.

 

Disco

post #8 of 12

Those look really good. I know there is beef and pork wieners, but is 4 to 1 about normal for a standard wiener? I apologize if its a stupid question, I am trying to learn. I think it would be really great to make a load of wieners for a family cook out. AND homemade would have to be awesome.

post #9 of 12
Thread Starter 

Foam, i realy dont make my meat mixes an exact science.  Kind of like making soup sometimes.  I dont like working with sheep casings so i go with hog casings, and call these i made here franks instead of wieners.  Ambassador used to make a old fashion frank [i worked for Ambassador Sausage Co. for a spell].  Same size as your average brat.

 

As far as me using 8 pounds of pork butt and 2 pounds of chuck on this batch, it's just because i was going to use all pork butt but didn't want to thaw out another butt, so i got me a chuck roast. to make up the difference.  Usualy i'm better prepared but this worked out fine.  I like using all pork butt or all beef chuck at times.  If i'm short on pork butt i always ad beef chuck.  Chuck has nice marbling and brings flavor to sausage. Very seldom do i need to add extra fat.  I think pork butt is just fine for just about any link sausage in my opinion with breakfast sausage maby needing a little extra fat ratio.  These franks turned out juicy with a nice texture and were very tasty.  Reinhard

post #10 of 12
Great looking dogs Reinhard, very nice work!

Quote:
Originally Posted by Foamheart View Post

Those look really good. I know there is beef and pork wieners, but is 4 to 1 about normal for a standard wiener? I apologize if its a stupid question, I am trying to learn. I think it would be really great to make a load of wieners for a family cook out. AND homemade would have to be awesome.

Everyone has there own taste preferences... for hot dogs our is 3 to 2, for a 25 lb batch we will use 15 lbs of venison and 10 lbs of pork.
post #11 of 12
Quote:
Originally Posted by Reinhard View Post
 

Foam, i realy dont make my meat mixes an exact science.  Kind of like making soup sometimes.  I dont like working with sheep casings so i go with hog casings, and call these i made here franks instead of wieners.  Ambassador used to make a old fashion frank [i worked for Ambassador Sausage Co. for a spell].  Same size as your average brat.

 

As far as me using 8 pounds of pork butt and 2 pounds of chuck on this batch, it's just because i was going to use all pork butt but didn't want to thaw out another butt, so i got me a chuck roast. to make up the difference.  Usualy i'm better prepared but this worked out fine.  I like using all pork butt or all beef chuck at times.  If i'm short on pork butt i always ad beef chuck.  Chuck has nice marbling and brings flavor to sausage. Very seldom do i need to add extra fat.  I think pork butt is just fine for just about any link sausage in my opinion with breakfast sausage maby needing a little extra fat ratio.  These franks turned out juicy with a nice texture and were very tasty.  Reinhard

 

 

Quote:
Originally Posted by MossyMO View Post

Great looking dogs Reinhard, very nice work!
Everyone has there own taste preferences... for hot dogs our is 3 to 2, for a 25 lb batch we will use 15 lbs of venison and 10 lbs of pork.

 

Thank guys, I really do appreciate it!

post #12 of 12

Wow those look great Reinhard, very nice I will be trying the NFDM this weekend if I get the chance on my summer sausage thanks for the heads up

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