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I love weisswurst, and have wanted to make some. So far I have only been able to eat the store bought version, and I am sure good homemade will put any store bought brand to shame. By the way, that wasnt water, it was beer and onions. I dont know if the beer is absolutely necessary, but why mess...

They are really great. Very easy recipe to make. I have much more detailed instructions on my facebook page, but I do not wish to past any sort of advertisement here.

I use an attachment to my kitchen aid mixer. I did a single pass grind using the small die that comes with the attachment. My guess is this is a 3/16" plate.

I did not use cure #1 this time. I picked and chose ingredients from a number of recipes, and none of them called for pink salt, which surprised me, but I followed their leads. The two main sources I use are Rytek Kutas and Ruhlman and Polcyn. Then I read a few recipes from the internet, always...

I just finished a round of bratwurst. Came out amazingly good. The one item I experimented with was a substitute for soy concentrates as a binder. I had read a good amount as to whether binders did anything or were just fillers, and I must say, the jury is still out on that topic. This time...

This forum has always been a great help to my learning curve. I have gained a lot of knowledge browsing through the forum and asking questions when help was needed. I have recently written a beginners level book on smoking. I dont want to advertise it here, as that is frowned upon, but I would...

Point noted. Next time I will reduce the quantity of pink salt to 1/2 teaspoon.

Hot dog!!!

This is a follow up to all the great advice here. I just did another experiment, This time I added 1/2 cup of non fat dry milk to the recipe. During the emulsification (using ice) I made sure I emulsified for at least 2 minutes in the food processor. Smoked first at a very low temperature, with...

My next round will use non fat dry milk as a binder.

Round 2 with the ice still failed the mouth texture test. The meat felt dry and crumbly. There was no lack of fat. The hot dogs were moist and plump. The taste was fine.  I need to read up on the function of binders and see if I need to add some to the meat. 

Thanks for the input. I am keeping the temperature down this time, and we will see what impact it makes. 

This is some great input. I have to admit, that that is more or less the process I used to smoke Thuringer sausage. ( l will provide the recipe another opportunity). 

Thank you for your inputs. I will try the crushed ice this time, and try adding a binder next time if there is still a need. I will finish preparing my next batch tomorrow and update the thread. The recipe as it stands today (with the crushed ice correction): Ingredients: 2 lbs ground beef...

I have a great home made hot dog recipe. It is very versatile, and easy to make. The taste is great, but I have one problem. The mouth feel of the hot dog is a little different from store bought. The meat tends to be a little "gritty" for lack of a better word. I emulsify the meat and the food...

Hi everyone, I am Larry from Cupertino, CA, home of Apple computers. I am a long time smoker. I have visited this site many times, lurking in the background, learning new tricks. I own a Weber Smokey Mountain smoker. My smoking expertise includes salmon, brisket, ribs, pastrami, sausage, turkey...