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Wieners (Frankfurters)
| 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.
GRINDING
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.
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 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 approximately 1 1/2 hours, gradually raise smokehouse temperature to 75 degrees C. and smoke until internal temperature of 60 degrees C. is obtained. Transfer to steam cabinet cooker and cook at 75 degrees C. for 5-10 minutes, or until an internal temperature of 67-69 degrees C. 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 75 degrees C. until you obtain 67 degrees C. 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 38-44 degrees C. 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 5-10 degrees C. cooler and chilled until product has reached an internal temperature of 10 degrees C.
The British Barbecue Pit: www.britishbarbecue.co.uk