No I'm not selling.
I was just thumbing through a book I had recieved as a gift from my dad back in 1993, I hear it mentioned on the forum often, ( Great Sausage Recipes and Meat Curing by Rytec Kutas ) Anyway I have always wanted to try making hot dogs, I have made a variety of other sausage using this book and want to have a go at hot dogs. Now in the recipe you have the option of using either coriander or mace, I have both and the mace smells abit stonger than the coriander. These are old also, and I would replace with fresh when I get down to it. I guess my question is, if anyone has tried this recipe which spice did you choose and do you wish that you had choosen the other or maybe even tried em both? I will be using 6 pounds of venison and 4 pounds of pork butt for this.
This is the recipe I will be using:
6 pounds lean beef -- (chuck)
4 pounds lean pork trimmings
1 pint ice water
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground celery seeds
1 teaspoon garlic powder
2 cups non-fat dry milk
2 teaspoons Prague Powder No. 1
6 tablespoons ground mustard
1 teaspoon ground white pepper
1 tablespoon mace
8 tablespoons salt
4 tablespoons powdered dextrose
If you wish, you may use 1 oz. coriander in place of the mace.
Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the left-overs when they butcher their livestock, while others prefer a quality wiener.
GRINDING
For home use, grind all the meat together using a plate with very fine holes. After grinding , mix all the ingredients with water and meat. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24-26mm lamb casing to stuff wieners.
SMOKING AND COOKING
After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary. Allow wieners to hang at room temperature when using natural casings for stuffing (about 1 hour). When using collagen or synthetic casings, hang at room temperature for about 30 minutes. Wieners should be smoked as follows:
Place into pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature to 165 degrees F. and smoke until internal termperature of 138 degrees F. is obtained. Transfer to steam cabinet cooker and cook at 165 degrees F. for 5-10 minutes, or until an internal temperature of 152-155 degrees F. is obtained. Spot-check various wieners to be sure that these temperatures are obtained.
If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165 degrees F. until you obtain 152 degrees F. internally.
Ater smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or until the internal temperature is reduced to 100-110 degrees F. After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.
CHILLING
Wieners should be placed in 45-50 degrees F. cooler and chilled until product has reached an internal temperature of 50 degrees F.
I was just thumbing through a book I had recieved as a gift from my dad back in 1993, I hear it mentioned on the forum often, ( Great Sausage Recipes and Meat Curing by Rytec Kutas ) Anyway I have always wanted to try making hot dogs, I have made a variety of other sausage using this book and want to have a go at hot dogs. Now in the recipe you have the option of using either coriander or mace, I have both and the mace smells abit stonger than the coriander. These are old also, and I would replace with fresh when I get down to it. I guess my question is, if anyone has tried this recipe which spice did you choose and do you wish that you had choosen the other or maybe even tried em both? I will be using 6 pounds of venison and 4 pounds of pork butt for this.
This is the recipe I will be using:
6 pounds lean beef -- (chuck)
4 pounds lean pork trimmings
1 pint ice water
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground celery seeds
1 teaspoon garlic powder
2 cups non-fat dry milk
2 teaspoons Prague Powder No. 1
6 tablespoons ground mustard
1 teaspoon ground white pepper
1 tablespoon mace
8 tablespoons salt
4 tablespoons powdered dextrose
If you wish, you may use 1 oz. coriander in place of the mace.
Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the left-overs when they butcher their livestock, while others prefer a quality wiener.
GRINDING
For home use, grind all the meat together using a plate with very fine holes. After grinding , mix all the ingredients with water and meat. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24-26mm lamb casing to stuff wieners.
SMOKING AND COOKING
After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary. Allow wieners to hang at room temperature when using natural casings for stuffing (about 1 hour). When using collagen or synthetic casings, hang at room temperature for about 30 minutes. Wieners should be smoked as follows:
Place into pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature to 165 degrees F. and smoke until internal termperature of 138 degrees F. is obtained. Transfer to steam cabinet cooker and cook at 165 degrees F. for 5-10 minutes, or until an internal temperature of 152-155 degrees F. is obtained. Spot-check various wieners to be sure that these temperatures are obtained.
If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165 degrees F. until you obtain 152 degrees F. internally.
Ater smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or until the internal temperature is reduced to 100-110 degrees F. After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.
CHILLING
Wieners should be placed in 45-50 degrees F. cooler and chilled until product has reached an internal temperature of 50 degrees F.
