Frankfurters

[Roadking]

Wife and I put up 10 lbs. of Franks. We used the ingredients (spices) from my sausage bible "Great Sausage Recipes and Meat Curing"

Here's how we made them.
6 lbs. beef chuck all fat removed
4 lbs. of pork butt

Ground up all meat seperately through a 3/16 grind, Divided the salt and cure #1 according to product weight and mixed well. Back in the chiller for 24 hours.
Reground the seperate products through a 1/8 grind plate. We usually will emusify the product with water but not this time, we just added the 3 cups water with the spices and mixed the dickins out of it.
Stuffed into 22-24mm sheep casing and linked them off.
While we were stuffing we had the smoker heating up at 160° F. Hung them in the smoke to dry off for an hour & a half  at a low temp. of 140°. After they were dry we raised the smoker to 160° F and smoked for 1 hour. (Alder)
Remove and submerge them in a pot of 167° F water until the internal temperature reached between 154°-158° F. Then over to the sink and ran ice cold water on them until the internal temp. dropped to 50° F
Ready for eating or packaging.

Added 3/3/2009: Once you put them into the water it will only take about 15-20 minutes for the franks to reach 154°-158°F., so don't get lost anywhere.

Some photo's below

Franks ready for the smoker


Ready for 1 hour of dry time


They're in there making love to the smoke


One hour of smoking


Out of the smoker and into the 167° water


They're in there (do not boil water)


Cooling down to 50°


All done, now to the packer


Wife getting ready to package them up.


Guess you know what we're having for dinner tonight..... ;D

[Mr Walleye]

Great job RoadKing!

They look fantastic!  8)

Mike

[Tenpoint5]

Well done Roadking! I need to get some time to make some sausage here real soon myself. Franks sound like fun to make as well.

[lumpy]

The sausage gods are bowing to you my friend!
Your making my mouth water.......thanks for the pictures.
Lumpy

[easyridinole]

WOW! They look great! Good job Roadking. ;)

Ole

[NePaSmoKer]

Looks real good  ;D going to be one of my to-do's soon.

nepas

[drano]

Outstanding job there.
Only problem I see is that blinding shiny inside of your smoker ;D.
Of course, w/ the success you had on this batch, you'll have it seasoned soon.
get smokin
drano

[FLBentRider]

Looks really good.

[thegozzzz]

Oh man...I want one!

[NePaSmoKer]

Roadking

Have you ever used plastic hot dog casing? I have some light brown 24mm plastic hot dog casing i am going to use. They are heat resistant to 200* and take smoke. I used to have a place that had the clear casing with the black stripe on them but i cant find the place anymore.

nepas

[Roadking]

Roadking

Have you ever used plastic hot dog casing? I have some light brown 24mm plastic hot dog casing i am going to use. They are heat resistant to 200* and take smoke. I used to have a place that had the clear casing with the black stripe on them but i cant find the place anymore.

nepas

Never used them. Do you have to peel them before consuming them? With the sheep casing you don't even know they are on them. They're so darn thin, just eat away.

[Tenpoint5]

Roadking where are you ordering your sheep casings from? I checked with all my contacts and nobody has any of them.

[Roadking]

Roadking where are you ordering your sheep casings from? I checked with all my contacts and nobody has any of them.

Last time I ordered them was from http://www.sausagemaker.com/

[Habanero Smoker]

I believe I have used the casings that NePa is speaking about to make skinless frank, but the one's I've used I don't believe they would allow smoke to penetrate and were clear. After cooking you do need to remove the casings.

[NePaSmoKer]

Habs is right

You have to remove the hot dog from these casings before eatin.

nepas