Rings and Wieners

[SmokinEdge]

The wieners are good.

 

[DEERMAKER]

Oh yeah. Looking awesome. Thx for recipe! I can almost taste em haha

 

[driedstick]

Those look great!!!!! very nice

 

[I-am-Chorizo]

The wieners are good.

View attachment 691670

Mindblowing to me! only thing I do not have at hand is sheep casings. Can I use the regular pork casings I use for chorizos? I mean...besides having a thicker sausage, will there be any other change?

 

[SmokinEdge]

Mindblowing to me! only thing I do not have at hand is sheep casings. Can I use the regular pork casings I use for chorizos? I mean...besides having a thicker sausage, will there be any other change?

I use this same recipe for what we call “Ring Bologna” which is just a larger hog casing made into rings about 1 foot long. So yes by all means make the recipe and use the larger casing, still is delicious.

 

[geostriata]

So I run the meat through the juicer and get this emulsified product.

What juicer did you use for that? I think I may like to try this one.

 

[I-am-Chorizo]

So I run the meat through the juicer and get this emulsified product.

View attachment 691598
Then I run the fat and skins through to get this,

View attachment 691599
View attachment 691600
Now we incorporate the two and get ready to stuff.

Off from work went to the nearest butcher...thought I was all set, but found an obstacle here. Do not have the mighty juicer. How can I get the emulsion? All I have at hand is a KitchenAid and a small home-grade pulse Food processor. Is everything Lost?

 

[DougE]

What juicer did you use for that? I think I may like to try this one.

He has a Champion juicer. They don't make them any longer, but sometimes can be found, whole or in pieces on fleabay or marketplace, but they don't come cheap. I'd like one but just haven't seen a deal I'd pull the trigger on and I been looking for quite some time.

 

[SmokinEdge]

Off from work went to the nearest butcher...thought I was all set, but found an obstacle here. Do not have the mighty juicer. How can I get the emulsion? All I have at hand is a KitchenAid and a small home-grade pulse Food processor. Is everything Lost?

Not lost at all.

First question, how many Kg are you doing?
What is the smallest plate you have for the grinder?

 

[I-am-Chorizo]

Not lost at all.

First question, how many Kg are you doing?
What is the smallest plate you have for the grinder?

As it is a first attempt, I am doing just 1.5 kg. And the smallest plate is 3mm.

 

[DougE]

As it is a first attempt, I am doing just 1.5 kg. And the smallest plate is 3mm.

2 or 3 passes through the 3mm plate should give you as close as you can get to an emulsion, which is probably going to be good enough. Chill meat back down between passes so you don't smear fat.

 

[SmokinEdge]

As it is a first attempt, I am doing just 1.5 kg. And the smallest plate is 3mm.

Yes, first grind through 10mm to 6mm plate whatever you have. Then mix your spices after the first grind, then go 2 times through a 3mm plate keeping the meat cold. Stuff and rest for 12-24 hours and then smoke.

 

[I-am-Chorizo]

2 or 3 passes through the 3mm plate should give you as close as you can get to an emulsion, which is probably going to be good enough. Chill meat back down between passes so you don't smear fat.

Thanks for your answer.

1. Chill to the point of freeze between passes?
2. Should I grind everything together? I mean...fat and Lean?
3. Should I add the salt and cure salt after the 3 grind pases?
4. When should I toss the seasoning in?

SmokinEdge recipe is pretty clear but I am not sure in which steps I should introduce the changes since I lack the juicer. Right now they meat is cubed and freezing... awaiting for action

 

[I-am-Chorizo]

Yes, first grind through 10mm to 6mm plate whatever you have. Then mix your spices after the first grind, then go 2 times through a 3mm plate keeping the meat cold. Stuff and rest for 12-24 hours and then smoke.

When does protein extraction happen here? ...I just don't want to screw it.

 

[SmokinEdge]

When does protein extraction happen here? ...I just don't want to screw it.

Most of the protein extraction will happen in the grinding x3. The grind is working the meat, this is why you must keep it cold in between grinds to avoid fat smear. This process will give you most of your protein extraction and you will only need to add moisture and hand mix for the final texture or “hand feel” trust the process. It works.

 

[Buckeyedude]

Dood, give me a few dogs with mustard and onions and Ill be your friend for life! Nice job!

 

[I-am-Chorizo]

Most of the protein extraction will happen in the grinding x3. The grind is working the meat, this is why you must keep it cold in between grinds to avoid fat smear. This process will give you most of your protein extraction and you will only need to add moisture and hand mix for the final texture or “hand feel” trust the process. It works.

Good Morning guys!

Here's My update. With it flaws this what I have done so far:

Divided lean and fat and froze
Ground both separately in 5mm or so plate
Added salt, cure and S-E to lean meat, froze and ground again through 3mm.
Ground fat again separately through 3mm
Put everything on the freezer again

When it is almost frozen again, I am planning to add seasoning+ Phosphate, grinding everything together through 3mm again, making sure the mix is very cold again and Start mixing-adding water.

Is this course of action acceptable or I already screwed it?

 

[Rafter H BBQ]

Looks great Eric, the only way I will eat dogs and such is if I make them… I want to know what’s in them… I might have trust issues?!

But those look top notch and I’d make a fool of myself downing a few! Nice work!

 

[SmokinEdge]

Good Morning guys!

Here's My update. With it flaws this what I have done so far:

Divided lean and fat and froze
Ground both separately in 5mm or so plate
Added salt, cure and S-E to lean meat, froze and ground again through 3mm.
Ground fat again separately through 3mm
Put everything on the freezer again

When it is almost frozen again, I am planning to add seasoning+ Phosphate, grinding everything together through 3mm again, making sure the mix is very cold again and Start mixing-adding water.

Is this course of action acceptable or I already screwed it?

Carry on. Everything looks good to me so far.

 

[I-am-Chorizo]

It's Been a painful Journey without the right equipement. But I feel I've already overcome the hardest part. Tried my best to get good frankfurters. Time Will tell

Here, My emulsion attempt and the stuffed sausages.