Wieners, Frankfurters, Hot Dogs

Discussion in 'Sausage' started by white cloud, Jul 30, 2008.

  1. white cloud

    white cloud Master of the Pit OTBS Member

    No I'm not selling.

    I was just thumbing through a book I had recieved as a gift from my dad back in 1993, I hear it mentioned on the forum often, ( Great Sausage Recipes and Meat Curing by Rytec Kutas ) Anyway I have always wanted to try making hot dogs, I have made a variety of other sausage using this book and want to have a go at hot dogs. Now in the recipe you have the option of using either coriander or mace, I have both and the mace smells abit stonger than the coriander. These are old also, and I would replace with fresh when I get down to it. I guess my question is, if anyone has tried this recipe which spice did you choose and do you wish that you had choosen the other or maybe even tried em both? I will be using 6 pounds of venison and 4 pounds of pork butt for this.

    This is the recipe I will be using:

    6 pounds lean beef -- (chuck)
    4 pounds lean pork trimmings
    1 pint ice water
    4 tablespoons paprika
    1 teaspoon ground black pepper
    1 teaspoon ground celery seeds
    1 teaspoon garlic powder
    2 cups non-fat dry milk
    2 teaspoons Prague Powder No. 1
    6 tablespoons ground mustard
    1 teaspoon ground white pepper
    1 tablespoon mace
    8 tablespoons salt
    4 tablespoons powdered dextrose

    If you wish, you may use 1 oz. coriander in place of the mace.

    Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the left-overs when they butcher their livestock, while others prefer a quality wiener.


    For home use, grind all the meat together using a plate with very fine holes. After grinding , mix all the ingredients with water and meat. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24-26mm lamb casing to stuff wieners.


    After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary. Allow wieners to hang at room temperature when using natural casings for stuffing (about 1 hour). When using collagen or synthetic casings, hang at room temperature for about 30 minutes. Wieners should be smoked as follows:

    Place into pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature to 165 degrees F. and smoke until internal termperature of 138 degrees F. is obtained. Transfer to steam cabinet cooker and cook at 165 degrees F. for 5-10 minutes, or until an internal temperature of 152-155 degrees F. is obtained. Spot-check various wieners to be sure that these temperatures are obtained.

    If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165 degrees F. until you obtain 152 degrees F. internally.

    Ater smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or until the internal temperature is reduced to 100-110 degrees F. After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.


    Wieners should be placed in 45-50 degrees F. cooler and chilled until product has reached an internal temperature of 50 degrees F.
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    i keep ASKING for that book, but have YET to recieve it......*sigh*.......
    tho i want the NEW edition...........COLOR pics.....heheh

    LOTS of great recipes in that book
  3. solar

    solar Smoking Fanatic SMF Premier Member

    That sounds like a great recipe, plus just knowing for sure what's in your hotdog's is a huge plus. I myself have never been a big fan of mace and would opt for the coriander.

    I'm really interested how these turn out, keep us updated when you make them. If you decide to make them around the week of Sept 14th, I'm not sure how far away you are from the Grand Rapids and Kalamazoo area, but I'll be up there and would be happy to try one. [​IMG]
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    Lee...........i thought hotdogs, was a emulsified meat. And you peel off the casing after cooking.
  5. solar

    solar Smoking Fanatic SMF Premier Member

    The real casings give the hotdog that nice snap when you bite into them.
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah........if you have teef............
  7. solar

    solar Smoking Fanatic SMF Premier Member

    You could always put them in a blender. [​IMG]
  8. white cloud

    white cloud Master of the Pit OTBS Member

    Thats what I thought also steve, and I know I read that somewhere. I thinks it was in another book I had but can't find. There is a meat market not to far from here that sells there own so called old fasioned hot dogs which are fine ground, they aint bad. But I have an el cheapo food proccessor and thought of after grinding give a spin in there and see what it looks like. And the recipe I have stuck in my head using emulsified meat, seems like you boiled them first till they float then smoke. I don't really remember. LOL
  9. white cloud

    white cloud Master of the Pit OTBS Member

    Have you been good this year lol.?
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    hehehe....i would like to THINK so..........LOLOL
  11. flatbroke

    flatbroke Smoking Fanatic

    Maybe you could substitute the Mace with Pepper Spray.
  12. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Peel the casing off of a hotdog? Never heard that one before. Down here I can get the Dubuque Old fashioned hot dogs. They have the natural casings and have the best flavor of any hot dog I have ever had. They also have that wonderful "snap". Good hot dogs. Come to think of it I may go get some today.
  13. white cloud

    white cloud Master of the Pit OTBS Member

    Why I should of thought of that myself,lol
  14. I think what is being referred to here is a skinless weiner like you get pre-packaged in stores. Hormel and Ballpark comes to mind. The process for these are they are stuffed in a "plastic type" casing by a machine which handles the whole process of stuffing, twisting etc. The product then goes through the cooking process. After they are cooled the plastic casing is stripped off and you end up with the shiny skinless weiner that is packaged in more plastic. If you look at some store-bought skinless weiners very closely you will see a slit that runs the length of the weiner. This is done by the process that removes the plastic casing after processing.
  15. carnuba

    carnuba Smoke Blower

    and all this time i thought that was the bug legs...........
  16. formerlyfatguy

    formerlyfatguy Smoke Blower SMF Premier Member

    Is there anything I can use in place of powdered Dextrose?
    I have everything ready to mix and thought I had some dextrose, but I'm sol.
    Any thoughts?
  17. white cloud

    white cloud Master of the Pit OTBS Member

    I believe it's the same as corn sugar. but not 100% on that. Check with beer and wine making suppliers and even bakeries carry it. Before I get started I need to find some myself. And where I live now May have to make a road trip, but then again can pick up other things I can't find around here.
  18. pops6927

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

    It's basically sugar from corn vs. cane. You can substitute any sugar in it's place, or (as in my case, being diabetic) Splenda or an equivalent. Powdered sugar, cane sugar, corn sugar, etc.

    You should definitely run your meat thru the blender to help emulsify it. Unless you want a coarser weiner, then run it thru the grinder 3 or 4 times on a fine plate each time. You may have to add a bit of water if you do that.
    Stuffing it into sheep casings gives you the old-fashioned 'skin on' weiner ... soooo good!

    I'll put in an order for 5lbs... (no, just kidding, by the time they get to Texas they'll be overcooked!)
  19. formerlyfatguy

    formerlyfatguy Smoke Blower SMF Premier Member

    I made the road trip to pick up some dextrose today.
    I got it from a homebrew store, and it was pretty inexpensive ($1.50 lb.)
    I bought 5 lbs. so I won't have to go back for a while.
  20. I've made the very recipe your doing. I left out the corriander and opted for the mace. I used my food proccessor to emulsify doing small amount at a time till , removing it to another bowl, another batch etc. Instead of keeping in the smoker I removed them and put them in a huge pot of water on the stove at 165 degrees till they rerached 152. I did this as I didn't want them to dry out. They still were a little dry. But the flavor was there. My next batch I,m going to add more fat, so as to get about a 70 30 ratio, remember there is no fat in the venison so if I were you I would throw in atleast a half pound of beef suit to make up for the leanness of the venison. I find Kutek's recipes great but they all seem to favor less fat than store bought which tend to leave the product less moist than it would be if there was more fat. Not that there's anything wrong with that. Please post your results as I'm always willing to pick up any hints. Good Luck.
    kel krause likes this.

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