I've been trying a lot of different hotdog recipes lately look for that one I could make my go to dog. Well I'm still trying. This past weekend I tried a wiener recipe that I found on wedlinyomowe.com
http://www.wedlinydomowe.com/sausage-recipes/wiener
It's a real basic recipe with salt, cure #1 and 5 spices. I also used what I had for meat, some 80/20 ground beef and pork shoulder at a 50/50 mix. Since I was going to emulsify it ( the original recipe is a triple grind) I added some nonfat dried milk to help absorb the extra water that I'd be using while making meat paste.
Then into 24-26 sheep casings. And into the frig for a day before smoking
Warmed smoked them for 3 hours with some pecan then tossed then into a 175° water bath to finish them off 154°ish
After they got to temp I gave them another bath in cold water to chill them down then hung them to bloom for an hour and back into the frig.
If anyone is looking for a dog recipe this is a very taste wiener in my opinion. I'll be doing another batch as soon as I can.
Made a few mistakes with these. They're a little on the fatty side, next time I'll use a lean cut of beef but still stay with the 50/50ratio.
If ya noticed some of the dogs have stripes on them that's cause they were touching each other while in the smoker. That’s a little embarrassing, But stuff happens
. And I need to take more time linking them there's some real odd ones in there.
That's about it, hope ya enjoyed my wieners!
http://www.wedlinydomowe.com/sausage-recipes/wiener
It's a real basic recipe with salt, cure #1 and 5 spices. I also used what I had for meat, some 80/20 ground beef and pork shoulder at a 50/50 mix. Since I was going to emulsify it ( the original recipe is a triple grind) I added some nonfat dried milk to help absorb the extra water that I'd be using while making meat paste.
Then into 24-26 sheep casings. And into the frig for a day before smoking
Warmed smoked them for 3 hours with some pecan then tossed then into a 175° water bath to finish them off 154°ish
After they got to temp I gave them another bath in cold water to chill them down then hung them to bloom for an hour and back into the frig.
If anyone is looking for a dog recipe this is a very taste wiener in my opinion. I'll be doing another batch as soon as I can.
Made a few mistakes with these. They're a little on the fatty side, next time I'll use a lean cut of beef but still stay with the 50/50ratio.
If ya noticed some of the dogs have stripes on them that's cause they were touching each other while in the smoker. That’s a little embarrassing, But stuff happens
. And I need to take more time linking them there's some real odd ones in there.
That's about it, hope ya enjoyed my wieners!