WIENERS (FRANKFURTERS)
From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas

INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
5 cups ice water 2 cups ice water
5 tsp. lnstacure No. 1 2 level tsp. Instacure No. 1
2/3 cup paprika 4 Tb. paprika
1 cup ground mustard 6 Tb. ground mustard
2-1/2 tsp. ground black pepper 1 tsp. ground black pepper
2-1/2 tsp. ground white pepper 1 tsp. ground white pepper
2-1/2 tsp. ground celery seeds 1 tsp. ground celery seeds
2-1/2 Tb. mace 1 Tb. mace
2-1/2 tsp. garlic powder 1 tsp. garlic powder
2/3 cup salt 4 Tb. salt
5 cups non-fat dry milk or 2 cups non-fat dry milk or soy protein
concentrate soy protein concentrate
2/3 cup powdered dextrose 4 Tb. powdered dextrose
15 lbs. lean beef (chuck) 6 lbs. lean beef (chuck)
10 lbs. lean pork trimmings 4 lbs. lean pork trimmings (pork butts)
(pork butts)

You may use 1 oz. coriander in place of the mace. If a wiener of lighter color
is desired, omit the paprika.
Wieners can be made from many different meats, as well as any combination of
meats. In some cases, people want to use the leftovers when they butcher their
livestock, while others prefer a quality wiener.

GRINDING & MIXING
For home use, grind the meat together using a plate with very fine holes 3/16".
After grinding, mix all the meat with above ingredients. Mix for 2-3 minutes or
until all ingredients are evenly distributed with the meat. Emulsify meat,
following emulsifying instructions found in "GREAT SAUSAGE RECIPES AND MEAT
CURING" by Rytek Kutas" (with food processor, in batches, with small amounts of
ice water) then pack into stuffer using a 24-26 mm sheep casing to stuff
wieners.

SMOKING AND COOKING
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 (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 preheated smokehouse and dry for approximately 30 minutes. Apply
heavy smudge for approximately 90 minutes, gradually raise smokehouse
temperature to 165° F and smoke until internal temperature of 138° F. Transfer
to steam cabinet cooker and cook at 165° F for 5-1 0 minutes, or until an
internal temperature of 152-155° F is obtained. Spot-check various wieners to
be sure that these temperatures are reached.
If you do not have a steam cabinet, you may leave the wieners in the smokehouse
at 165° F until you obtain 152° F internally.
After smoking or cooking, the wieners should be quickly showered with cool
water for about 10 minutes or until the internal temperature is reduced to
100-110° F After showering with cold water, allow wieners to chill and dry at
room temperature or until desired bloom is obtained.

CHILLING
Wieners should be placed in 45-50° F cooler and chilled until product has
reached an internal temperature of 50° F
---



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
> WIENERS (FRANKFURTERS)
> From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas
>
> INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
> 5 cups ice water 2 cups ice water
> 5 tsp. lnstacure No. 1 2 level tsp. Instacure No. 1
> 2/3 cup paprika 4 Tb. paprika
> 1 cup ground mustard 6 Tb. ground mustard
> 2-1/2 tsp. ground black pepper 1 tsp. ground black pepper
> 2-1/2 tsp. ground white pepper 1 tsp. ground white pepper
> 2-1/2 tsp. ground celery seeds 1 tsp. ground celery seeds
> 2-1/2 Tb. mace 1 Tb. mace
> 2-1/2 tsp. garlic powder 1 tsp. garlic powder
> 2/3 cup salt 4 Tb. salt
> 5 cups non-fat dry milk or 2 cups non-fat dry milk or soy protein
> concentrate soy protein concentrate
> 2/3 cup powdered dextrose 4 Tb. powdered dextrose
> 15 lbs. lean beef (chuck) 6 lbs. lean beef (chuck)
> 10 lbs. lean pork trimmings 4 lbs. lean pork trimmings (pork butts)
> (pork butts)
>
[snip]

Here's another one from University of Wisconsin extension office.
Comparing the 2 recipes without having tried either, I like the spicing
of the UW recipe better, but I don't see how the UW recipe would work
without the milk powder or soy protein for a binder (the Kutas recipe)
-- maybe if you use mature meat (from a cow rather than a young steer or
heifer) it will bind the fat well enough without the protein additives.

I would probably add at least a cup of nonfat dry milk powder to the
recipe below. It's not kosher anyway:

WIENERS

6.0 lbs. beef
4.0 lbs. pork
2.5 lbs. ice [crushed]
3.2 oz. salt
0.7 oz. sugar
0.5 oz. ground white pepper
0.3 oz. ground coriander
0.2 oz. ground nutmeg
0.1 oz. ground mustard
Sodium nitrite (see instructions)*

Grind beef and pork through a 1/4 inch plate. If a silent cutter is
available, chop the beef with the salt, nitrite, and half the ice to a
temperature of 45oF. Add the pork, spices and remaining ice, and chop
until proper texture is achieved, but not beyond a temperature of 58oF
in the meat mixture. If a silent cutter is not available, a coarser
textured product can be made by grinding the beef through a 1/8 inch
plate and mixing thoroughly with the ice, cure, salt and spices. Grind
the pork through a 1/8 inch plate and add to mixture. Blend until a
uniform consistency is achieved. Stuff into natural or cellulose casings
and hold over night at 40oF. Wieners are cooked in the smokehouse by
slowly increasing the temperature from 130-170oF. Smoke may be applied
during all or part of the cooking period.

* Elsewhere in the article it says how to add sodium nitrite -- either
use Morton's "Tender Quick" instead of the recipe's salt, or add 1/4
ounce pure sodium nitrite per 100 pounds of meat (not advised), or add
0.4 ounces (11 grams) of 6% curing salt (like Instacure #1 or Prague
Powder #1) per 10 pounds of meat.


Here's a link to the whole article, with lots of recipes and info:
<http://www.uwex.edu/ces/flp/meatscience/sausage.html>

Best regards,
Bob

PENMART01 wrote:
> WIENERS (FRANKFURTERS)
> From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas
>
> INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
> 5 cups ice water 2 cups ice water
> 5 tsp. lnstacure No. 1 2 level tsp. Instacure No. 1
> 2/3 cup paprika 4 Tb. paprika
> 1 cup ground mustard 6 Tb. ground mustard
> 2-1/2 tsp. ground black pepper 1 tsp. ground black pepper
> 2-1/2 tsp. ground white pepper 1 tsp. ground white pepper
> 2-1/2 tsp. ground celery seeds 1 tsp. ground celery seeds
> 2-1/2 Tb. mace 1 Tb. mace
> 2-1/2 tsp. garlic powder 1 tsp. garlic powder
> 2/3 cup salt 4 Tb. salt
> 5 cups non-fat dry milk or 2 cups non-fat dry milk or soy protein
> concentrate soy protein concentrate
> 2/3 cup powdered dextrose 4 Tb. powdered dextrose
> 15 lbs. lean beef (chuck) 6 lbs. lean beef (chuck)
> 10 lbs. lean pork trimmings 4 lbs. lean pork trimmings (pork butts)
> (pork butts)
>
[snip]

Here's another one from University of Wisconsin extension office.
Comparing the 2 recipes without having tried either, I like the spicing
of the UW recipe better, but I don't see how the UW recipe would work
without the milk powder or soy protein for a binder (the Kutas recipe)
-- maybe if you use mature meat (from a cow rather than a young steer or
heifer) it will bind the fat well enough without the protein additives.

I would probably add at least a cup of nonfat dry milk powder to the
recipe below. It's not kosher anyway:

WIENERS

6.0 lbs. beef
4.0 lbs. pork
2.5 lbs. ice [crushed]
3.2 oz. salt
0.7 oz. sugar
0.5 oz. ground white pepper
0.3 oz. ground coriander
0.2 oz. ground nutmeg
0.1 oz. ground mustard
Sodium nitrite (see instructions)*

Grind beef and pork through a 1/4 inch plate. If a silent cutter is
available, chop the beef with the salt, nitrite, and half the ice to a
temperature of 45oF. Add the pork, spices and remaining ice, and chop
until proper texture is achieved, but not beyond a temperature of 58oF
in the meat mixture. If a silent cutter is not available, a coarser
textured product can be made by grinding the beef through a 1/8 inch
plate and mixing thoroughly with the ice, cure, salt and spices. Grind
the pork through a 1/8 inch plate and add to mixture. Blend until a
uniform consistency is achieved. Stuff into natural or cellulose casings
and hold over night at 40oF. Wieners are cooked in the smokehouse by
slowly increasing the temperature from 130-170oF. Smoke may be applied
during all or part of the cooking period.

* Elsewhere in the article it says how to add sodium nitrite -- either
use Morton's "Tender Quick" instead of the recipe's salt, or add 1/4
ounce pure sodium nitrite per 100 pounds of meat (not advised), or add
0.4 ounces (11 grams) of 6% curing salt (like Instacure #1 or Prague
Powder #1) per 10 pounds of meat.


Here's a link to the whole article, with lots of recipes and info:
<http://www.uwex.edu/ces/flp/meatscience/sausage.html>

Best regards,
Bob

Steve Wertz wrote:

> On 19 Mar 2004 17:03:43 GMT, (PENMART01) wrote:
>
>
>>WIENERS (FRANKFURTERS)
>
>>From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas
>
>>INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
>>5 cups ice water 2 cups ice water
>>5 tsp. lnstacure No. 1 2 level tsp. Instacure No. 1
>>2/3 cup paprika 4 Tb. paprika
>>1 cup ground mustard 6 Tb. ground mustard
>>2-1/2 tsp. ground black pepper 1 tsp. ground black pepper
>>2-1/2 tsp. ground white pepper 1 tsp. ground white pepper
>>2-1/2 tsp. ground celery seeds 1 tsp. ground celery seeds
>>2-1/2 Tb. mace 1 Tb. mace
>>2-1/2 tsp. garlic powder 1 tsp. garlic powder
>>2/3 cup salt 4 Tb. salt
>>5 cups non-fat dry milk or 2 cups non-fat dry milk or soy protein
>>concentrate soy protein concentrate
>>2/3 cup powdered dextrose 4 Tb. powdered dextrose
>>15 lbs. lean beef (chuck) 6 lbs. lean beef (chuck)
>>10 lbs. lean pork trimmings 4 lbs. lean pork trimmings (pork butts)
>>(pork butts)
>
>
> These would make for some pretty dry hotdogs - Not enough fat IMO.
>
> -sw

Agreed. This recipe probably won't emulsify very well. If you use "lean
pork trimmings" you'll have to add more fat.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:

> On 19 Mar 2004 17:03:43 GMT, (PENMART01) wrote:
>
>
>>WIENERS (FRANKFURTERS)
>
>>From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas
>
>>INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
>>5 cups ice water 2 cups ice water
>>5 tsp. lnstacure No. 1 2 level tsp. Instacure No. 1
>>2/3 cup paprika 4 Tb. paprika
>>1 cup ground mustard 6 Tb. ground mustard
>>2-1/2 tsp. ground black pepper 1 tsp. ground black pepper
>>2-1/2 tsp. ground white pepper 1 tsp. ground white pepper
>>2-1/2 tsp. ground celery seeds 1 tsp. ground celery seeds
>>2-1/2 Tb. mace 1 Tb. mace
>>2-1/2 tsp. garlic powder 1 tsp. garlic powder
>>2/3 cup salt 4 Tb. salt
>>5 cups non-fat dry milk or 2 cups non-fat dry milk or soy protein
>>concentrate soy protein concentrate
>>2/3 cup powdered dextrose 4 Tb. powdered dextrose
>>15 lbs. lean beef (chuck) 6 lbs. lean beef (chuck)
>>10 lbs. lean pork trimmings 4 lbs. lean pork trimmings (pork butts)
>>(pork butts)
>
>
> These would make for some pretty dry hotdogs - Not enough fat IMO.
>
> -sw

Agreed. This recipe probably won't emulsify very well. If you use "lean
pork trimmings" you'll have to add more fat.

--
Reg email: RegForte (at) (that free MS email service) (dot) com