Wieners on the Smokin'-It #3

Discussion in 'Sausage' started by dert, Feb 23, 2016.

  1. dert

    dert Master of the Pit

     
  2. dert

    dert Master of the Pit

    Made a 15# batch of doggies from Kutas book...






     
  3. dert

    dert Master of the Pit

    Pork butt, pork belly, and ground chuck from Costco.








     
  4. dert

    dert Master of the Pit

    Got a couple of briskets for St Patrick's day as well...
     
  5. dert

    dert Master of the Pit

    Ground up some pork butts, combined with ground chuck (88/12), and cut in some pork belly for a final mix of ~70/30 fat to lean. Probably 60/40 pork to beef.


    I did three separate batches- one emulsified, two course ground in my kitchen aid grinder. Passed all through the KA grinder course then fine plates, twice.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, Keep us posted!
     
  7. smokinal

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

    Great start!

    I'll be here.

    [​IMG]

    Al
     
  8. dert

    dert Master of the Pit

    Here are some more pics:








    Hard to stuff and take pics...
     
  9. dert

    dert Master of the Pit














     
  10. dert

    dert Master of the Pit





    Boil test...
     
  11. dert

    dert Master of the Pit





    Into the smoker, couple hours with hickory pellets and a couple with apple chips and heat.
     
  12. dert

    dert Master of the Pit






     
    boykjo likes this.
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice. I love having them big trays for stuffing
     
  14. dert

    dert Master of the Pit

    Poached to an IT of 160-165:















     
    c farmer likes this.
  15. dert

    dert Master of the Pit

    I agree, they opened a restaurant depot near me recently and I picked up three of those commercial baking sheets for something like seven dollars each I love them!
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What casings did you use?
     
  17. dert

    dert Master of the Pit

    More poaching:



    All done with about 15 pounds of product

     
  18. dert

    dert Master of the Pit

    Followed this recipe with some minor variants including exchanging the mace for coriander in one batch and numeg in another:

     
  19. dert

    dert Master of the Pit

    All stuffed into 20-22 mm sheep casings from Spokane spice and a few in hog casings since I was sick of threading sheep casings on the small horn at the end...
     
  20. dert

    dert Master of the Pit

    Conclusions:

    The batch I emulsified in my kitchen aid food processor was probably 10% higher fat so maybe 60% lean to 40% fat ratio was the best.

    The other two were probably 70% lean to 30% fat and only coarse ground to make a old fashion style wiener. The taste was good but maybe a little too dry and crumbly meaning I need more fat in the course ground version .


    Taste is really good but could use more salt and pepper and possibly more paprika.
     
    c farmer likes this.

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