Rings and Wieners

[SmokinEdge]

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.

They look great. Will you smoke these? Did you do a fry test for flavor?

 

[DougE]

Looks like ya done good. It is really hard to make true emulsified sausages without a commercial bowl cutter, but we can get close.

 

[I-am-Chorizo]

They look great. Will you smoke these? Did you do a fry test for flavor?

Yeah! I did a tiny fry test and I liked it a lot. Something suitable to make a really good hot dog or maybe a "Salchipapa". I am smoking them tomorrow morning for about an hour and Then cooking them in hot water (all this according to Mariansky's book). Is this the Best thing to do?

 

[I-am-Chorizo]

Looks like ya done good. It is really hard to make true emulsified sausages without a commercial bowl cutter, but we can get close.

I found it very hard... don't really know if I'll do it again or not because I liked what I got from the fry test, but all this work makes me think

 

[Dave in AZ]

@SmokinEdge good thread. You're right, our recipes are similar, I think just I use coriander and paprika and a bit more spices. And you have sugar. This thread didn't exist when I was researching a few months ago, wish I'd read it! Looks great.

 

[Gonna Smoke]

In the near future, I'm panning to do this and I'm trying to get everything together now.

Questions Eric...
1. What size sheep casings?
2. What phosphate?
3. I have an Omega juicer, will that work?

When the time comes, I'll probably have some more questions...

 

[SmokinEdge]

In the near future, I'm panning to do this and I'm trying to get everything together now.

Questions Eric...
1. What size sheep casings?
2. What phosphate?
3. I have an Omega juicer, will that work?

When the time comes, I'll probably have some more questions...

24-26mm sheep casings work good.
I have used several different phosphate brands, they all work, but this is the one I’m using currently.

https://waltons.com/cold-phosphate-sodium-phosphate/

You can try your juicer, it’s built different than mine but they say it works.

https://www.smokingmeatforums.com/threads/omega-juicer-for-emulsified-sausages.325699/

 

[I-am-Chorizo]

It's happenning guys! It's happenning!

Take a look!

 

[SmokinEdge]

It's happenning guys! It's happenning!

Take a look!

Those look fantastic! Can’t wait for the finish and a cut shot.

 

[I-am-Chorizo]

Those look fantastic! Can’t wait for the finish and a cut shot.

Dear @SmokinEdge, I want to specially thank You for the help and assistance that You have given to me in several Sausage proceses.

I am beyond happy with these wieners. Without your help I would have committed several mistakes.

Here the final product and the cut-shot. Feedback is highly appreciated.

 

[SmokinEdge]

Dear @SmokinEdge, I want to specially thank You for the help and assistance that You have given to me in several Sausage proceses.

I am beyond happy with these wieners. Without your help I would have committed several mistakes.

Here the final product and the cut-shot. Feedback is highly appreciated.

Excellent! For your first time with this type of sausages I am very impressed. The texture looks spot on, great job stuffing and I have to say you followed the process very well. The more you do these the easier the process gets. I hope you enjoy those.

 

[I-am-Chorizo]

Excellent! For your first time with this type of sausages I am very impressed. The texture looks spot on, great job stuffing and I have to say you followed the process very well. The more you do these the easier the process gets. I hope you enjoy those.

Finally got my Colombian-Style hot dog with top Quality wieners. Couldn't be happier.

 

[Fueling Around]

OK bookmarked
Not sure how I missed this first time.

 

[Dave in AZ]

Time to mix up the flavors. We have 2Kg of meat and 1Kg of fat/fatty, so we will only figure cure#1 for the 2Kg of meat, but all other spices will be for 3Kg (total weight)

This recipe I’ve posted before and is my bologna/wiener go to. This is per 1Kg.

Recipe per 1Kg

Salt) 18g
Cure #1) 2.5g
Mace) .5g
Sugar) 2.0g
Gran garlic) 1.5g
Onion powder) 1.5g
White pepper 1.5g
Sodium erythorbate) 1g
Phosphate) 4g
Water) 120ml

I have another version you posted elsewhere, I think, though I could have messed up. But there is no paprika in this?

I think maybe you posted a different bologna recipe, that was per kg meat, 5g paprika, 4 wh pepper, 3 onion, and 4 garlic? It was the post that convinced me to try boosting spices for my Red Dogs? I am sitting here nibbling a high quality bologna, fried, and also a commercial hotdog and one of my own, rereading all the recipes in a chart I made and trying to get a better handle on the tastes. Thx!

 

[SmokinEdge]

I have another version you posted elsewhere, I think, though I could have messed up. But there is no paprika in this?

I think maybe you posted a different bologna recipe, that was per kg meat, 5g paprika, 4 wh pepper, 3 onion, and 4 garlic? It was the post that convinced me to try boosting spices for my Red Dogs? I am sitting here nibbling a high quality bologna, fried, and also a commercial hotdog and one of my own, rereading all the recipes in a chart I made and trying to get a better handle on the tastes. Thx!

Yes that would be in line with my Frankfurter recipe which I also use for Ring bologna. I have several emulsified sausage recipes, they are all similar but slightly different but that one is the most heavy spiced. for example my Mortadella recipe has no paprika and half the garlic, onion and white pepper. The only thing that stays very consistent ingredient wise for me is mace at .5g/Kg. All depends on what or who I’m making for. Not everyone in my circle cares for the higher spice profile, so I adjust accordingly. Personally I prefer the higher spice profile.

 

[Ansio]

Meat ground one pass through the 1/8” plate, ( I have a dual grind set up from LEM, you may have go two plates to get here without)

Do you have the original dual grind or the newer one?

If you have the newer one are you able to use a plate other than the kidney plate for your first grind?

 

[SmokinEdge]

Do you have the original dual grind or the newer one?

If you have the newer one are you able to use a plate other than the kidney plate for your first grind?

That’s a good question.

I have the original dual grind body.

As to the the newer one, yes you can change the first plate, however until I see that first plate, say, 3/8” work, I’m going to say that the kidney plate always needs to be first because of the break down in the grind. I’ll explain if need be.

 

[Ansio]

That’s a good question.

I have the original dual grind body.

As to the the newer one, yes you can change the first plate, however until I see that first plate, say, 3/8” work, I’m going to say that the kidney plate always needs to be first because of the break down in the grind. I’ll explain if need be.

You think I might be able to change the first kidney plate to a 10mm?

I think the kidney plate that comes with it is the only option. If I remember correctly it has a larger diameter center hole than my other plates.

It has a weird setup. It goes plate (kidney), knife, then final grind plate. Unless I'm missing something, and I very well could be. I would love to change out that first kidney plate.

I don't know they wouldn't make it knife and plate, then knife and plate

I was always tempted to get the original dual grind, but doesn't it change your #12 to an #8 basically?

 

[SmokinEdge]

You really can’t make the first plate smaller because there is no knife in front of it, or on the auger side. So the kidney plate works best because the holes are very large and the auger can force meat through them. Trust me, just use the plate size you want for final grind and go with it. I single pass the 1/8” plate with the dual grind and the results are excellent.