Well wife and I did our Frankfurter thing again. Same as http://forum.bradleysmoker.com/index.php?topic=9416.0 (http://forum.bradleysmoker.com/index.php?topic=9416.0) except we increased the beef by an extra 2 pounds. This time we emulsified the meat in our Cuisinart food processor by adding an additional 3 tbsp. of water for every 2 lb. of meat we processed. The franks came out allot nicer. When you bite into them they were like store bought and not how should I say this, gritty like. Took an extra 10 minutes to emulsify.
RK
Nice job, good tip on emulsfying prior to
What is the spice mix for these? I was talking yesterday about making a load of these prior to summer.
Lo and behold, your post appears.
Did you use Rytek's formulation ?
Sounds good, been wantin to do this recipe, just havent got to it yet.
Do they taste like a ball park frank ?
I have been wanting to do a batch of these myself need to get off my butt and get'er done.
Quote from: oakville smoker on February 01, 2010, 09:14:42 AM
RK
Nice job, good tip on emulsfying prior to
What is the spice mix for these? I was talking yesterday about making a load of these prior to summer.
Lo and behold, your post appears.
Did you use Rytek's formulation ?
Yep, Followed the recipe to the tee, except we added an extra tablespoon of garlic powder and raised the beef 2 lb. ended up with 12 lb. of dogs. http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx (http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx) for those who don't know of the book. Wiener recipe.
OU812 , don't know what Ball Park tastes like. These where spicey when we did our taste test, but after we steamed them to get the temp. up and then cooled them. We took a few to eat and they tasted milder.
Ball Park Franks are an all beef dog we get around here.
So, goin with 12 lb rather than the 10 lb the recipe called for and addin the extra garlic did you up any of the other spices?
Ball park smokies kick butt
A little more zipp than a dog, some stores even sell the kits
But I think I will crank some dogs first
So many things to smoke, so little time
Quote from: OU812 on February 01, 2010, 09:34:43 AM
Ball Park Franks are an all beef dog we get around here.
So, goin with 12 lb rather than the 10 lb the recipe called for and addin the extra garlic did you up any of the other spices?
Here's what we did. Wife and I made up enough spice to make 50 lb. of dogs with the salt in it. Now our salt mixture is only 3/4 of what the book calls for. Cause we just can't handle it. Out of the 50 lb. mixture we only use 6 oz. plus the extra garlic. I think if you were to buy it premixed the salt content would be higher. You just have to play around with the recipe until you find what you like. This is like our 60th batch of Franks we've made and it took about 5 batches to get what we liked. Wife and I like extra this and that, but we have to watch the salt.
I get it now, thanks.