PLAYING WITH BOYKJO'S WIENERS ... WITH Q / VIEW (UPDATE)

goliath

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Oct 8, 2013

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Terrace BC Canada

• Feb 25, 2014

• #1

a few weeks ago Joe did a fantastic post with the Franks he made from start to finish. i asked for the recipe BUT he did one better. took his own time and $$$$$$ and sent me a package of his custom frankfurter spices to me up here in norther Canada.

the spices arrived early last week and my 1000 watt food processor showed up soon after so today i started the process of making 10 pounds of Franks.... (had to remortgage the house for the casings)

i did the grind with 10 lbs of pork, emulsified in the food processor and then added the spices as per Joe. also added some emulsified fresh garlic as per Joe.

will be stuffing into some 22/24 sheep casings tomorrow and do these babies as the instructions ... you guessed it ...AS PER JOE !!!!

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• goliath
• Feb 25, 2014

THE WIENER PASTE

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• goliath
• Feb 25, 2014

ADDING THE SPICE BLEND

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• goliath
• Feb 25, 2014

MIXING THE SPICES

now overnight in the fridge and smoke and finish up in the pot tomorrow.

UPDATES tomorrow!!

HERE ARE TODAYS PICS

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• goliath
• Feb 26, 2014

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• goliath
• Feb 26, 2014

180 DEGREES TILL THEY HIT 160

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• goliath
• Feb 26, 2014

EASY ICE BATH WITH SNOW FROM OUTSIDE

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• goliath
• Feb 26, 2014

IN THE POT TO BLOOM OVERNIGHT

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• goliath
• Feb 26, 2014

EACH TIED AS JOE DID AND I KNOW WHY !!!

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• goliath
• Feb 26, 2014

ALL DONE BUT NOT REAL CONSISTENT SIZE

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• goliath
• Feb 26, 2014

RAN OUT OF PREPPED CASINGS SO I CHEATED AND DID SOME IN MY COLLAGEN PEPPERONI CASINGS....

tomorrow the "money shot" .....

having them with some home made sauerkraut    :0)   MMMMMMMMMMMMMMMMM

 

Last edited by a moderator: Feb 27, 2014

shoneyboy

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• Feb 25, 2014

• #2

:sausage::sausage::sausage::sausage::popcorn

 

Dutch

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• Feb 26, 2014

• #3

DANG IT, Goliath- I just about aspirated my soda pop when I reat your post title. Now that you have my undivided attention, I'm looking forward to the rest of this post.

Looks like you're off to a great start!

 

goliath

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Terrace BC Canada

• Feb 26, 2014

• #4

my pics are reverse order   :0(

oh well

 

reinhard

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• Feb 27, 2014

• #5

Very nice looking wiener's!! Thanks for the step by step pic's!! Reinhard

 

goliath

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Terrace BC Canada

• Feb 27, 2014

• #6

THE REAL DEAL.....

thanks Boykjo for the spices.......  was like having a nice Frank in Austria where the wife is from...  :0)

of course she had hers OLD COUNTRY STYLE .... but i smothered mine in a bunch of slop ...   ha ha ha

i did taste a naked weeny before i made these dogs up....

will make them again cause the VULTURES will be around for samples and will run out fast...

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• goliath
• Feb 27, 2014

 

chestnutbloom

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• Feb 27, 2014

• #7

Amazing. My mouth is flooded with saliva looking at those pics! Congrats!!  

 

DanMcG

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• Feb 28, 2014

• #8

Nice work!!! Looks like the food processor did a great job too.

 

sam3

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Byram Twp., New Jersey

• Feb 28, 2014

• #9

I'll tell ya, that Joe is a swell guy.

Nice franks, they look great.

 

boykjo

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• Mar 1, 2014

• #10

GOLIATH said:

THE REAL DEAL.....



thanks Boykjo for the spices.......  was like having a nice Frank in Austria where the wife is from...  :0)



of course she had hers OLD COUNTRY STYLE .... but i smothered mine in a bunch of slop ...   ha ha ha



i did taste a naked weeny before i made these dogs up....



will make them again cause the VULTURES will be around for samples and will run out fast...

P1050007.JPG

• goliath
• Feb 27, 2014

Click to expand...

Nice plate of franks Adam........ Making them the same length takes some getting used to... At first you get carried away on the length and make them too long... It only takes a short lenght to fit in the bun...How was the texture. It look like you had a really good emulsification....
r u making doubles or singles cut in half on the bun... they sure look good

 

goliath

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Terrace BC Canada

• Mar 1, 2014

• #11

the buns were quite large, not dog buns but portuguese buns. more body like a good bread to them. not puffy air ....

so we did the franks "double wide" some cut in half as they were too long and some doubled. texture was great !!!!
that 1000 watt food processor didnt bog down at all, and i tossed in some snow to keep the mix cold while i was pulverizing it!

 

boykjo

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• Mar 1, 2014

• #12

Ya gotta watch out for that yellow snow,,,,,,,,,,,,,,,,,,,,,

 

DanMcG

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• Mar 1, 2014

• #13

boykjo said:

Ya gotta watch out for that yellow snow,,,,,,,,,,,,,,,,,,,,,

Click to expand...

LOL not doubt!!:sausage::sausage::sausage:

 

DanMcG

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• Mar 1, 2014

• #14

Why are they tied and not twisted? Just curious.

 

raastros2

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• Mar 1, 2014

• #15

the title...

 

goliath

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Terrace BC Canada

• Mar 2, 2014

• #16

I did as Joe did in his video. was the 1st time i worked with sheep casings and they were very delicate compared to hog casings. after a few blow outs i just

DID AS JOE DID !!!!    :0)