After seeing all of the recent wiener posts I had to finally break down and try it. Not a bad result for my rookie run. I'm going to try some different recipes for future runs and hopefully be as happy as I was with this one.
I went with a 50/50 mix of beef sirloin and pork butt.
Four grinds; two medium plate and two fine plate and then emulsified in the food processor.
Spices mixed in, fridge overnight, stuffed and linked. (sorry no pictures, the camera relocated itself to another part of the household). Went with collagen casings for availability and fiscal reasons.
Into the smoker. Ran between 150-200 for about an hour for internal temp of 148.
Into a hot water bath that was supposed to be 160. I got distracted and the temp went up.
Internal temp was at 180 when I caught it.
A quick cold water bath. The cold water loosened the collagen at the ends of the links which enabled me to peel the entire casing off.
The money shot
. I went with leaner cuts so the finished product was a little dry but not too bad. The flavor received the seal of approval from the entire family.
The only way to fly. Rhode Island style NY System hot wiener. A little slice of heaven.
I went with a 50/50 mix of beef sirloin and pork butt.
Four grinds; two medium plate and two fine plate and then emulsified in the food processor.
Spices mixed in, fridge overnight, stuffed and linked. (sorry no pictures, the camera relocated itself to another part of the household). Went with collagen casings for availability and fiscal reasons.
Into the smoker. Ran between 150-200 for about an hour for internal temp of 148.
Into a hot water bath that was supposed to be 160. I got distracted and the temp went up.
Internal temp was at 180 when I caught it.
A quick cold water bath. The cold water loosened the collagen at the ends of the links which enabled me to peel the entire casing off.
The money shot
The only way to fly. Rhode Island style NY System hot wiener. A little slice of heaven.
