Print Page - LEM's "Franks Seasoning"

Title: LEM's "Franks Seasoning"
Post by: Old Frenchie on May 10, 2012, 03:49:18 PM

I plan on making some Jumbo hot dogs this weekend using LEM's "Frank Seasoning". I will be using hog casings and smoking them.

Do you experienced folks have any tips of suggestions (such as add some dry milk, etc.)? Or, should I just follow the instructions on the package?

Thanks,
Roger

Title: Re: LEM's "Franks Seasoning"
Post by: bundy on May 13, 2012, 05:21:23 AM

I myself would ad dry milk, but thats me. I like the texture better. Let us know how they turn out.

Title: Re: LEM's "Franks Seasoning"
Post by: Kevin A on May 13, 2012, 08:11:59 AM

Roger

When I make franks/dogs. I'll do a fine grind. First grind with a medium plate, Ingredients added & well-mixed. NFDM as a binder is what I have used with good results, but isnt really necessary. Meat should then be VERY well chilled. And then a second grind with a fine (3.0mm) plate. Stuff & smoke, then poach to finish.

Kevin

(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/Frank_slice_sml.jpg)

Title: Re: LEM's "Franks Seasoning"
Post by: Old Frenchie on May 14, 2012, 11:55:29 AM

Thanks guys ...

I made up a small batch this weekend before seeing your postings. I added some NFDM and some Karo Syrup. Sounds like that was okay to do.

They turned out really good. Tastes great and texture wasn't dry. Sorry no money shots on the hot dogs.

I did take some pics this weekend though .... I also made a small batch of Mike's Kielbasa (which again came out great). This weekend was a test of using Hog casings for the first time. I'll try to post the pics later.

Thanks again for the comments.
Roger

Title: Re: LEM's "Franks Seasoning"
Post by: Old Frenchie on May 18, 2012, 01:23:48 PM

Okay ... now that I've had time to try some more of these dogs .....

Very good tasting... But, they came out a bit drier than I had hoped for :( ... how much NFDM per pound should I be adding? Will this make them a bit more juicy and more tender (they also turned out a bit firm) ??

Also, the Hog casings came out a bit "chewy" ... I'm assuming this is because I cooked them all the way in the smoker rather than just smoking them then going to a hot water bath. Maybe I should use cellulose casings and go skinless ?? ???

Next time I will add more NFDM and I will do a hot water bath. Before I run out of the LEM's seasonings I will try NePaS's recipe along with OU812's recipe and if I can find it TenPoint5's recipe. I'd much rather use your proven recipes mix than to buy LEM's mix.

Thanks again for any help,
Roger

Title: Re: LEM's "Franks Seasoning"
Post by: SiFumar on May 18, 2012, 09:56:25 PM

This is the 10.5 recipe i use: http://forum.bradleysmoker.com/index.php?topic=21956.0 They taste pretty darn good.

Title: Re: LEM's "Franks Seasoning"
Post by: viper125 on May 18, 2012, 10:19:57 PM

I add a cup of dried milk to 5 lbs. of meat Also usually a cup of Ice cold water to 5 lbs of meat.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Old Frenchie on May 10, 2012, 03:49:18 PM