Rings and Wieners

[SmokinEdge]

Going with a mix of 5# pork and 1.5# chicken thighs skin on, (3Kg) because that’s what’s on hand. So I’ll make some wieners with sheep casing then the rest into 40mm beef middles for rings. I’ll update today as we progress through. Will fridge overnight and smoke tomorrow.

 

[SmokinEdge]

Separate the fat and meat as much as is reasonable, chicken skins are in with the fat. We will keep the meat and fat separate all the way through then combine them after the emulsion.

200 grams of pork skin, yup it’s getting parboiled then it’s going in with the fat.

 

[smokerjim]

Looks like your off to a good start

 

[JLeonard]

I'm in for the ride!

Jim

 

[crankybuzzard]

I'm in for this, sounds like a good mix

 

[SmokinEdge]

Meat ground one pass through the 1/8” plate, ( I have a dual grind set up from LEM, you may have go two plates to get here without)

 

[SmokinEdge]

Fat , chicken skin and parboiled pork skin ground.

Back into the freezer to tighten up then it’s seasoning and run through the Champion juicer for emulsifying

 

[SmokinEdge]

Time to mix up the flavors. We have 2Kg of meat and 1Kg of fat/fatty, so we will only figure cure#1 for the 2Kg of meat, but all other spices will be for 3Kg (total weight)

This recipe I’ve posted before and is my bologna/wiener go to. This is per 1Kg.

Recipe per 1Kg

Salt) 18g
Cure #1) 2.5g
Mace) .5g
Sugar) 2.0g
Gran garlic) 1.5g
Onion powder) 1.5g
White pepper 1.5g
Sodium erythorbate) 1g
Phosphate) 4g
Water) 120ml

 

[SmokinEdge]

Mix with the meat. Fat will come later.

 

[SmokinEdge]

So I run the meat through the juicer and get this emulsified product.

Then I run the fat and skins through to get this,

Now we incorporate the two and get ready to stuff.

 

[SmokinEdge]

10# stuffer is loaded, it’s 3/4 full. Let’s make some dogs….

 

[SmokinEdge]

Here are the dogs and rings, will smoke tomorrow

 

[SmokinEdge]

Fry test coming up.

 

[SmokinEdge]

Fry test was good nuff’

 

[DRKsmoking]

looks and sounds great. I could go for a plate of just the fry tests .

David

 

[DEERMAKER]

Here are the dogs and rings, will smoke tomorrow

View attachment 691606

YUM! THX RECIPE

 

[JLinza]

Awesome, looks good

 

[SmokinEdge]

Wind blowing 35-40mph today and tomorrow is forecast for more snow, so the smokehouse is out for the dogs and rings. Have to just get it done on the Yoder pellet machine (it’s walled in and under roof) so they didn’t get my usual color, but they got smoked just the same. Here are the rings, will eat that tonight with pinto beans and Mac-n-cheese, beans and wiennies.

I’ll snap a shot of the dogs later they are still blooming.

 

[Gonna Smoke]

Eric, you're killing me and need to stop...

 

[SmokinEdge]

Eric, you're killing me and need to stop...

I wish you could smell these Charles, it’s life changing as a meat eater. lol so good.