Following the recent chaos of hurriedly cranking out 10lbs of kielbasa, I decided to do something a bit more relaxed & make a batch of beef & pork franks and some snack sticks.
I used two mixes from AC Legg. I usually prefer to mix my own spices & ingredients, but have found the ACLeggs stuff pretty good & convenient. It also contains no gluten so it's safe for my purposes. I had used their snack sticks mix before with good results. This time I wanted to add a little heat so I added two tsp of cayenne, two teaspoons of hot smoked paprika, and a tablespoon of hot chili flakes. This was for a five-pound batch.
I used 10 pounds of fine-ground (3mm plate) combination of beef & pork (70% beef/30% pork) for both recipes. 21mm collagen cases for the sticks & 22mm natural sheep casings for the franks.
Got everything stuffed & hung in the smoker. Using apple wood pellets for smoke.
Figured I'd throw in about a dozen fresh jalapenos (chipotles) for later use.
All hung & ready to go:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_in.jpg)
No smoke for the first hour; just 120° heat to dry the links a bit. Then smoke.
Two hours in and the links are getting some good color.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_2Hrsmoke.jpg)
After a bit over 2 hours, I pulled the franks & plunged them into a hot water bath (175°) of my vintage turkey roaster.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_poach.jpg)
The initial IT of the franks was 132° so I was curious to see how long they'd need to poach before hitting the mark.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_StartTemp.jpg)
Less than 12 minutes later, I got my answer as the alarm went off so it was time to pull the franks from the bath.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_atTemp.jpg)
Cooling on racks by a large fan:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_bloom.jpg)
Left to bloom for a while so I can keep an eye on the sticks still in the smoker.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_ready.jpg)
The sticks took a bit longer (no poaching) so I increased the temp from 160° to 180° over the course of the next hour & a half.
Pulled & blooming along side the franks:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franksnstix.jpg)(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_bloom.jpg)
The smoked jalapenos smell great. I'll keep these for another recipe.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Chipotle.jpg)
Tasting the franks: My boys have already eaten four of them. I'm very happy with both the texture & flavor of the franks.
Light bit of smokiness that really works well with the seasoning.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/franks_slice.jpg)
After a night in the fridge, I sliced up some of the sticks for 'easy access'. Not as HOT as anticipated, but I added heat cautiously this time.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_cut-1.jpg)
Overall, a very satisfying experience. I'm always happy when the results are well received by my taste-testers.
—Kevin
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/frank_smile.jpg)
Looks great. One question, in the roaster about how long does it take for the water to get to 175? I have an old roaster myself and may try this out sometime. Do I turn the roaster on an hour before putting the sausage in?
Quote from: pensrock on August 23, 2011, 10:38:48 AM
Looks great. One question, in the roaster about how long does it take for the water to get to 175? I have an old roaster myself and may try this out sometime. Do I turn the roaster on an hour before putting the sausage in?
I fill the basin with hot tap water & crank up the roaster about 45 minutes to an hour before I figure I'll need it.
My roaster amps up to about 200° so I get it 'down' a bit before adding the load.
The sausages cause a brief drop so I try to keep the temps between 160-175°
Very nice job on all!!!!
Quote from: Kevin A on August 23, 2011, 10:11:37 AM
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/frank_smile.jpg)
Awesome!!!
that 3mm plate sure does a good job of grinding the meat. Looks like you emulsified it. nice job Kevin!
Amazing Kevin.
SamuelG
Sent from my iPhone using Tapatalk
Quote from: Tenpoint5 on August 25, 2011, 07:47:03 PM
that 3mm plate sure does a good job of grinding the meat. Looks like you emulsified it. nice job Kevin!
Thx, 10.5! After having some real problems the LAST time I emulsified meat for franks, I decided to go with the double fine grind & skip the food processor route!
Its a whole lot faster, less messy and the results look REAL close to the emulsified batch.
Again very good looking work. The double grind looks like it did the job. I love the last shot. I wish I would have thought of that.
Kirby
Frankly those franks look awesome !! great job
That all looks gooood!
I could go for a couple of them franks right about now.
So, exactly one week later all ten pound of franks & sticks are gone..... :o
In fact they were all but gone 3-4 days after I made the whole batch.
The price of having 3 growing (& eating) sons.......
Not to self: BIGGER BATCHES next time!
:)
Nice color on them too Kevin.
Fantastic...
Which AC Legg mixes did you use?
Really nice Kevin, I am gonna try that double grind with the 3mm plate the next time...
Quote from: squirtthecat on August 30, 2011, 03:53:51 PM
Fantastic...
Which AC Legg mixes did you use?
AC Legg
"Bologna / Frankfurter" (Blend # 125)
Be forewarned: right out of the pack & into the meat, this mix smelled....odd.
Sweet, perfumey,— reminded me a bit like the old kool-aid mixes that accidently got up your nose & made you choke... ;D
Must be the combination of all-spice, coriander, mace, etc.........BUT it works.
Franks tasted great. I cooked a small piece before the smoke just to check. :)
Quote from: squirtthecat on August 30, 2011, 03:53:51 PM
Which AC Legg mixes did you use?
Squirt the AC Leggs Snack stix mix #116 is the one I use with great results and like Kevin said you can amp it up with cayenne if needed
Quote from: Tenpoint5 on August 30, 2011, 04:14:07 PM
Squirt the AC Leggs Snack stix mix #116 is the one I use with great results and like Kevin said you can amp it up with cayenne if needed
Yes, whooops, +1
I forgot to list the snack stick mix in my previous post.
I've also like the
#157—BBQ flavor snack sticks mix too. My boys actually liked that batch best over my other 2 (#116 plain & spiced-up).
Looks real good. but was surprised to hear 10.5 uses a mix and not his own recipe. LOL
What size casing are you guys using to make your franks?
Thanks !!!
I use 32-35 mm hog casings. I make my franks a little more like the old fashioned meat market frank. They are not as finely ground as hot dogs. This is what they looked like stuffed and the short video show how they stuff. I give them a couple of hours of heavy smoke and then into the water bath to bring to cure temperature.
http://vid943.photobucket.com/albums/ad274/pikeman_95/A%20%20SAUSAGE%20WITH%20FRIENDS%20280%20POUNDS/STUFFINGTHEGERMANFRANKS.mp4
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1756-Copy_zpsd24d00ee.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1756-Copy_zpsd24d00ee.jpg.html)
now into the smoker for a couple of hours.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1770-Copy_zps863cc7bb.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1770-Copy_zps863cc7bb.jpg.html)
just out of the smoker and heading for the bath.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1772-Copy_zpsda0bd4fc.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1772-Copy_zpsda0bd4fc.jpg.html)
(http://i943.photobucket.com/albums/ad274/pikeman_95/100_7362.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/100_7362.jpg.html)
Here is the finished product.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/106_1783_zps1d354a66.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/106_1783_zps1d354a66.jpg.html)
Quote from: Kevin A on August 30, 2011, 03:40:31 PM
So, exactly one week later all ten pound of franks & sticks are gone..... :o
In fact they were all but gone 3-4 days after I made the whole batch.
The price of having 3 growing (& eating) sons.......
Not to self: BIGGER BATCHES next time!
:)
Note to self: Draft my three sons and begin teaching the manly art of sausage making.
Another note to self: Buy second smoker and another freezer. With my three sons, I can do Kirby sized batches of sausage, toss them in the freezer, and feed my chow hounds for a couple of months. (It will also making buying boneless pork shoulder and pork loins (for the Canadian Bacon) by the case easier.)
they do look very good Kevin. I also perfer to double grind to get that look and your right much faster and the last time I emulsifyed with a food processor I destroyed it !! Any interest in sharing your recipe? Thanks.
Wow them frank furters look like the best I've ever seen!! I wonder how much to get that spice mix shipped to canada
Thanks for all of the pointers!! I will be making my first batch of Franks tomorrow !!
AkBillyBow