Making some Weiners for the new years celebration

Discussion in 'Sausage' started by big casino, Dec 18, 2011.

  1. [​IMG]

    everything mixed and emulsified and started the stuffing, with a weston 11lb stuffer and 26/28 sheep casings

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    This is a rack I put together one day so I could be drying sausage, while I am stuffing the next strand

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    and in the masterbuilt electric smoker I use a model ET-732 Maverick remote thermometer to monitor the inside temp of the smoker and the meat temp

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    and the finished product will come later

    oh and I fried up the last bit that wouldnt push through the stuffer and it tasted awesome
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good - care to share the recipe?
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great looking weiners!  What temp are you taking them up to?  
     
  4. tyotrain

    tyotrain Master of the Pit

    Great stat man them look great... nice job
     
  5. Thanks fellas.

    Pops I am takin them to the 152 to 155 range, I dont have a steam cabinet, I thought about taking them to about 135 and then poaching them to 155, but I figured I would try to smoke them the whole way

    scarbelly, Sure gimmie a chance to type it up
     
  6. ok I was Lazy and scanned it I hope you can read it if not let me know and we can figure something else out

    Now Don't add the water to the spices b4 mixing as you normally do, add dry ingredients to your meat and then add the water while emulsifying in a food processor

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    Last edited: Dec 18, 2011
  7. michael ark

    michael ark Master of the Pit

    [​IMG]
     
  8. bigcase

    bigcase Smoke Blower

    [​IMG]   looks great!!
     
  9. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  I gotta get me a grinder and stuffer so I can start making sausage and such. I'll bet they are a word of difference from store bought wieners.
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice lookin' Dogs...Recipe filed...JJ
     
  11. big dee

    big dee Smoke Blower

    Looks great!!!! I also like the way you hang them in the MES. I will have to do that with my next batch of sausage.
     
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Big Casino- great looking wieners. What did you use to emulsify the meat? If I did something like this, I would probably use a food processor to emulsify the meat.
     
  13. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]Good looking wieners....
     
  14. smokeamotive

    smokeamotive Smoking Fanatic

    Nice lookin dogs Big C. Like your drying rack too. Need to make one myself, sure would be handy!
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking dogs BC...................................[​IMG]

    Joe
     
  16. Yes Dutch A food processor, altho I wonder how big a difference there would be if that step was skipped and I may try that someday.

    Well the hot dogs taste good but, the casings got a lil more "dry"  than I wanted, I think it was a bit too cold here yesterday and the smokers heat source was on alot more than normal.

    I think next time I will smoke for an hour, and then poach the rest of the way
     
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great .i am glad it taste good well done [​IMG]
     
  18. smokinal

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

    Great looking wieners!

    Thanks for sharing the recipe!
     
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thoses are some fine looking weiners. How did you like hose sheep casing??? I have found them to be really thin and break very easy. But I think that I'm trying to stuff them way to tight.
     

  20. We only had one blow out with the casings, and we had a few tears the tears were my fault I was tweaking the weiner when I started to twist them and would scrape them on the  stuffing horn.

    the reason I twisted them as we stuffed them is cause it seems like every time I try to twist them after we stuff I always break them  like they are stuffed to tight
     

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