10lbs batch frankfurters

[brud]

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• brud
• Mar 12, 2016

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.

 

[dirtsailor2003]

Looks great!

 

[SmokinAl]

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

 

[brud]

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.

 

[dward51]

Look great!  What book did you find the recipe in?

 

[hoity toit]

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.

HT

 

[brud]

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• brud
• Mar 14, 2016
• 1

Here it is[emoji]128285[/emoji][emoji]127789[/emoji]

 

[brud]

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• brud
• Mar 14, 2016

Hickory smoked.

 

[brud]

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• brud
• Mar 14, 2016

 

[crazymoon]

B, they look tasty, nice job !

 

[driedstick]

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

A full smoker is a happy smoker 

DS
 

 

[brud]

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

 

[bdskelly]

Nice Weiner's! point b

 

[brud]

The recipe needs a tad more salt. IMO but I use course ground salt.
And two tads more pepper. IMO.

 

[andrewbrothers]

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 abrothers55@hotmail.com

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]

 

[brud]

Andy I got it from this book
Pretty sure it says it is the original New York vendors dog.

 

[brud]

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.

 

[andrewbrothers]

Many thanks Brud

 

[poopypuss]

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.