Wiener recipes.

[lu1847]

Hey everyone, I am thawing out some ground lean venison and some ground pork shoulder. I was wondering If anybody would be willing to share one of thier favorite coarse ground wiener recipes with me. I do like a little garlic and black pepper. Just hoping someone could share their favorites. Thanks in advance.

Micah

 

[shannon127]

If it is coarse ground, it is not really a wiener.  The fine texture of the emulsified meat is a defining charateristic.  That said, there is no reason you can't use the same ingriedients with coarse ground meats.  Here is my recipe for Wieners, feel free to alter in any way:

Meats	Gr/Kg	Actual	Ratio
Pork Backfat	250	2040	4860
Beef 80/20	750	2820	4.86
salt	18	87.48	4.86
Cure #1	2.25	10.935	4.86
Paprika	1.5	7.29	4.86
pepper	2.25	10.935	4.86
Nutmeg	1	4.86	4.86
garlic	2	9.72	4.86
cold water	100	486	4.86

Grind the beef and back fat through 1/8th die twice.  Stuff in 22mm Sheep casing and smoke at 165 degrees for 2.5 hours.  Poach in 175 degree water until internal temperature is 155.

Enjoy

 

[lu1847]

Thanks Shannon I appreciate the recipe. There is a local butcher shop that makes real good dogs here in town and the reason i like them so much is the meat is not like mush it's still got a little -i don't want to say grit -but just a little more body to it. Thanks again for the recipe.

 

[driedstick]

Shannon Sure looks good recipe may have to try it. will put on my to do list.