Wieners on the Smokin'-It #3

dert

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MPLS MN

• Feb 23, 2016

• #1

http://s660.photobucket.com/user/de...333B8803-101A-4E8B-83B2-69EBCFC202AD.jpg.html

 

dert

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• Feb 23, 2016

• #2

Made a 15# batch of doggies from Kutas book...

http://s660.photobucket.com/user/de...A2F6C625-CBCF-4A9C-A74B-42517660AD63.jpg.html


http://s660.photobucket.com/user/de...396CBCD4-5662-4C42-947E-3F0790DCE210.jpg.html

http://s660.photobucket.com/user/de...4B72201B-9201-42BE-A306-95E8E2EBEA1F.jpg.html

 

dert

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• Feb 23, 2016

• #3

Pork butt, pork belly, and ground chuck from Costco.

http://s660.photobucket.com/user/de...DB81B587-154D-4DC3-978C-8F4FACDEAEB5.jpg.html


http://s660.photobucket.com/user/de...D48225FB-9416-4B59-B47D-6F955435E42E.jpg.html



http://s660.photobucket.com/user/de...B4F2E2EE-73B1-45EE-B14E-ECEF17B32B28.jpg.html

 

dert

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• Feb 23, 2016

• #4

Got a couple of briskets for St Patrick's day as well...

 

dert

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• Feb 23, 2016

• #5

Ground up some pork butts, combined with ground chuck (88/12), and cut in some pork belly for a final mix of ~70/30 fat to lean. Probably 60/40 pork to beef.


I did three separate batches- one emulsified, two course ground in my kitchen aid grinder. Passed all through the KA grinder course then fine plates, twice.

 

crazymoon

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• Feb 24, 2016

• #6

D, Keep us posted!

 

SmokinAl

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• Feb 24, 2016

• #7

Great start!

I'll be here.

Al

 

dert

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• Feb 25, 2016

• #8

Here are some more pics:

http://s660.photobucket.com/user/de...004033E3-FCE2-4A91-B813-B9343A1BA2A9.jpg.html


http://s660.photobucket.com/user/de...3BF1EDC2-4EEC-4793-9A39-487B4B50BC9C.jpg.html

http://s660.photobucket.com/user/de...89E7FD94-91B7-4D6B-A1C3-5412A5E92044.jpg.html

Hard to stuff and take pics...

 

dert

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• Feb 25, 2016

• #9

http://s660.photobucket.com/user/de...F85BD7D3-BF49-46A4-8B31-4C01F58A4837.jpg.html

http://s660.photobucket.com/user/de...595B2B38-4698-4DC2-9104-30ADA571E880.jpg.html




http://s660.photobucket.com/user/de...DD5A8092-460E-4A69-88CD-514A6C5C6AA6.jpg.html

http://s660.photobucket.com/user/de...19CAA6D8-BA65-42F7-8270-DF55C53593E1.jpg.html



http://s660.photobucket.com/user/de...07CD22AE-AE46-4EE8-B64B-6F50C5210795.jpg.html

 

dert

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• Feb 25, 2016

• #10

http://s660.photobucket.com/user/de...72AC9705-E37A-4746-9E63-CFB206977410.jpg.html

http://s660.photobucket.com/user/de...33E5DC78-D560-4484-9124-C104444E5842.jpg.html

Boil test...

 

dert

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• Feb 25, 2016

• #11

http://s660.photobucket.com/user/de...AD12A61C-1864-4242-8C55-CD84901B21D8.jpg.html

http://s660.photobucket.com/user/de...33E5DC78-D560-4484-9124-C104444E5842.jpg.html

Into the smoker, couple hours with hickory pellets and a couple with apple chips and heat.

 

dert

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• Feb 25, 2016

• #12

http://s660.photobucket.com/user/de...4D821A0B-5557-4AB8-980F-847081910539.jpg.html


http://s660.photobucket.com/user/de...6D6811E3-3B39-476A-A314-EE33868E4B4A.jpg.html

http://s660.photobucket.com/user/de...DB8B0C22-7F18-4E51-BA52-8662AF0BFE36.jpg.html

 

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pc farmer

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• Feb 25, 2016

• #13

Nice. I love having them big trays for stuffing

 

dert

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• Feb 25, 2016

• #14

Poached to an IT of 160-165:

http://s660.photobucket.com/user/de...03BCD470-2F7A-48A9-801C-853906899DBB.jpg.html

http://s660.photobucket.com/user/de...576BF8F2-4215-4386-B26A-C16B7C7B747A.jpg.html





http://s660.photobucket.com/user/de...CD719857-6C5C-4DD3-B31A-0B3EDD64975D.jpg.html


http://s660.photobucket.com/user/de...0696BDD4-404F-4726-ABE0-1B5375A9CA7A.jpg.html


http://s660.photobucket.com/user/de...CEEB07F7-2500-49C8-A9FA-E48CE20386B6.jpg.html

 

• 

Reactions: pc farmer

dert

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• Feb 25, 2016

• #15

c farmer said:

Nice. I love having them big trays for stuffing

Click to expand...

I agree, they opened a restaurant depot near me recently and I picked up three of those commercial baking sheets for something like seven dollars each I love them!

 

pc farmer

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• Feb 25, 2016

• #16

What casings did you use?

 

dert

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• Feb 25, 2016

• #17

More poaching:

http://s660.photobucket.com/user/de...B3D03EA3-A5D0-4B1B-80B3-B36B2B09F732.jpg.html

All done with about 15 pounds of product

http://s660.photobucket.com/user/de...3F541A04-A573-4CAF-8FE0-2CAB723E32EA.jpg.html

 

dert

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• Feb 25, 2016

• #18

Followed this recipe with some minor variants including exchanging the mace for coriander in one batch and numeg in another:

http://s660.photobucket.com/user/de...7D958AAC-61EA-47C6-828E-2A20384DF5F9.jpg.html

 

dert

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• Feb 25, 2016

• #19

All stuffed into 20-22 mm sheep casings from Spokane spice and a few in hog casings since I was sick of threading sheep casings on the small horn at the end...

 

dert

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• Feb 25, 2016

• #20

Conclusions:

The batch I emulsified in my kitchen aid food processor was probably 10% higher fat so maybe 60% lean to 40% fat ratio was the best.

The other two were probably 70% lean to 30% fat and only coarse ground to make a old fashion style wiener. The taste was good but maybe a little too dry and crumbly meaning I need more fat in the course ground version .


Taste is really good but could use more salt and pepper and possibly more paprika.

 

• 

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