or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › 10lbs batch frankfurters
New Posts  All Forums:Forum Nav:

10lbs batch frankfurters

post #1 of 19
Thread Starter 


First attempt used sausage makers book recipe.
Haven't got around to smoking yet.
Dried a few up , in oven at 180' then steamed in oyster steamer for fifteen minutes.
Then grilled for a short time in a fire .
I love them. Good stuff.
post #2 of 19
Looks great!
post #3 of 19

Man they look great! Nice job!!

 

I use the Sausagemakers seasoning for mine. Did you do the same?

 

I only smoke mine for 2 hours then poach until done.

 

Did you use sheep casings?

 

Al

post #4 of 19
Thread Starter 
Yes sheep casings. Recipe from sausage book. Salt white black pepper paprika cure no 1 corrinder mustard dry milk karo syrup
Hickory smoke no real heat to speak off under 100
I steam in a steamer .
Then freeze.
post #5 of 19

Look great!  What book did you find the recipe in?

post #6 of 19

Would you mind giving up the recipe for the 10lb batch. I have been planning to make some hot dogs and just got my casings in today. I will be using venison and pork whatever a good mix is, I'm thinking 60v/40pork or even 50/50. Thanks in advance. Comments please.texas.gif

 

 

HT

post #7 of 19
Thread Starter 


Here it is🔝🌭
post #8 of 19
Thread Starter 


Hickory smoked.
post #9 of 19
Thread Starter 
post #10 of 19

B, they look tasty, nice job !

post #11 of 19

Them theres look awefull yummy!!!! Money Shot??? 

 

A full smoker is a happy smoker 

 

DS
 

post #12 of 19
Thread Starter 
I didn't take a money shot . I will in the future.
Going to make 20lbs andouille and 20 lbs beef sticks ASAP .
post #13 of 19

Nice Weiner's! point b

post #14 of 19
Thread Starter 
The recipe needs a tad more salt. IMO but I use course ground salt.
And two tads more pepper. IMO.
post #15 of 19
Hi my name is Andy please were did you get the recipe from and is it a traditional German frankfurter? I am looking to make all the different types of German sausage lived there on and off for 20 yrs now I have started making sausages is good time to try these to do any good sausage recipes greatly appreciated abrothers55@hotmail.com

First attempt used sausage makers book recipe.
Haven't got around to smoking yet.
Dried a few up , in oven at 180' then steamed in oyster steamer for fifteen minutes.
Then grilled for a short time in a fire .
I love them. Good stuff.[/quote]
post #16 of 19
Thread Starter 
Andy I got it from this book
http://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592
Pretty sure it says it is the original New York vendors dog.
post #17 of 19
Thread Starter 
Andy this is a polish govt recipe type book
I am most impressed with this book. So much good information.

http://www.amazon.com/Polish-Sausages-Authentic-Recipes-Instructions/dp/0982426720

Hope this is the info you are looking for.
Btw them Frank's are mighty good. I love the pop of the casing too.
post #18 of 19
Many thanks Brud
post #19 of 19

I'm going to try that recipe this weekend.

 

Using just Mace or just Coriander is probably what I've been doing wrong for years. The recipe I've been using calls for both and was always a little off for me, but my wife enjoys it, so, well, yeah.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › 10lbs batch frankfurters