10lbs batch frankfurters

Discussion in 'Sausage' started by brud, Mar 12, 2016.

  1. brud

    brud Meat Mopper


    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.
     
    andrewbrothers and bdskelly like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  4. brud

    brud Meat Mopper

    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.
     
    Last edited: Mar 12, 2016
  5. dward51

    dward51 Master of the Pit OTBS Member

    Look great!  What book did you find the recipe in?
     
  6. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    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.[​IMG]

    HT
     
  7. brud

    brud Meat Mopper


    Here it is🔝🌭
     
    Last edited: Mar 14, 2016
  8. brud

    brud Meat Mopper


    Hickory smoked.
     
    Last edited: Mar 14, 2016
    crazymoon likes this.
  9. brud

    brud Meat Mopper

     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    B, they look tasty, nice job !
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

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

    A full smoker is a happy smoker 

    DS
     
     
  12. brud

    brud Meat Mopper

    I didn't take a money shot . I will in the future.
    Going to make 20lbs andouille and 20 lbs beef sticks ASAP .
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice Weiner's! point b
     
  14. brud

    brud Meat Mopper

    The recipe needs a tad more salt. IMO but I use course ground salt.
    And two tads more pepper. IMO.
     
  15. 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 [email protected]

    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]
     
  16. brud

    brud Meat Mopper

    Andy I got it from this book

    Pretty sure it says it is the original New York vendors dog.
     
  17. brud

    brud Meat Mopper

    Andy this is a polish govt recipe type book
    I am most impressed with this book. So much good information.



    Hope this is the info you are looking for.
    Btw them Frank's are mighty good. I love the pop of the casing too.
     
    Last edited: Mar 17, 2016
    andrewbrothers likes this.
  18. Many thanks Brud
     
  19. poopypuss

    poopypuss Smoke Blower

    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.
     

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