Cheddar Frankfurters (32mm)

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SmokinEdge

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Jan 18, 2020
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Buddy of mine gets a snack from time to time from a big convenient store. It’s call a “Bahama Momma” basically a pig in a blanket with a 30mm frank but it has cheese in the frank. He asked me to try to duplicate. So here we go.

Using some meat from a recent hog harvest, and some 32mm collagen casings, I made two 1kg runs. One with sharp cheddar, and one with some “Mexican” flavored Velveeta. All with my standard Frankfurter recipe. (But added celery seed).
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First grind the meat through the 1/8” plate.
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Keeping the two separate, I put them back in the fridge to chill.
Then mix the spices and prepare to hand mix. Recipe to follow.
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all mixed in just until we’ll incorporated and tacky. Don’t want to over work the batter, still have to emulsify. Everything in except for cheese and erythorbate.
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Next we make balls about twice the size of a golf ball, then elongate them like a log, about 1 1/4 diam. To feed into the Champion Juicer to emulsify.
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Now ready to emulsify. These logs make feeding the juicer much easier.
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Then mix with cheese and erythorbate and stuff.
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Doing these all like a “fry test” and on the pellet grill at 225*. No reason to fire up the smokehouse for a trial run. The fry test was good so am hopeful. They are on now and will post the results and recipe shortly.
 
Looks like your off to a great start Edge. Pic 6 kinda looks like it belongs with my Who Dung Diet post. :emoji_laughing:

Chris
 
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No money shot on these, they went straight to my buddy when done. Still waiting to see if the flavor profile is right or need adjustment. Once I get that feedback, hopefully tonight, I will do a bigger run with hog casings and process in the smokehouse.
I just wanted to throw out there putting cheese in Frank’s, or even bologna. I didn’t even get a taste yet.

Here is my Frankfurter recipe. I use this with little change from hotdog to ring and chub bologna.

Per 1kg pork 80/20
Salt) 15.0g
Cure #1) 2.5g
Smoked paprika) 5.0g
White pepper) 4.0g
Coriander) 1.0g
Ground mace) 1.0g
Gran garlic) 5.0g
Onion powder) 3.0g
Celery seed) 3.0g
Sugar) 2.0g
Stpp) 4.0g
Sodium erythorbate) 0.05% (0.5g per kg)
Tepid water) 1/4 cup. Dissolve stpp in water then ice cube to cool it down.

I added 120g of cheese to 1kg.
 
Last edited:
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😄 How is it that you didn't save one each for yourself?😜 Recipe sounds good..JJ
 
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