Post by Ron Kulas on Oct 18, 2008 20:56:21 GMT -6
The very first venison hotdog I ever tried was at the Home of my Friend Paul Larson. Paul and I used to work at the Wisconsin Lions Camp on Hwy A. In the fall, Paul and I would got to his place across the road and eat lunch and shoot our bows in his basement. After having some hotdogs made by a local processor, he cooked some for our lunch. They were outstanding.
If your so inclined to turn some of your venison into Weiners, This should help.
WIENERS (FRANKFURTERS)
INGREDIENTS FOR 10 LBS.
2 cups ice water
2 level tsp. Instacure No. 1
4 Tb. paprika
6 Tb. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery seeds
1 Tb. mace
1 tsp. garlic powder
4 Tb. salt
2 cups non-fat dry milk
4 Tb. powdered dextrose
6 lbs. Venison
4 lbs. semi/lean pork trimmings (pork butts)
You may use 1/2 oz. coriander in place of the mace. If a wiener of lighter color is desired, omit the paprika.
Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the leftovers when they butcher their livestock, while others prefer a quality wiener.
GRINDING & MIXING
For home use, grind the meat together using a plate with very fine holes 3/16". After grinding, mix all the meat with above ingredients. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. Emulsify meat, following emulsifying instructions found on page 214, then pack into stuffer using a 24-26 mm sheep 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 collagen or synthetic casings, about 30 minutes. Wieners should be smoked as follows:
Place into preheated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximately 90 minutes, gradually raise smokehouse temperature to 165° F and smoke until internal temperature of 138° F. Transfer to steam cabinet cooker and cook at 165° F for 5-1 0 minutes, or until an internal temperature of 152-155° F is obtained. Spot-check various wieners to be sure that these temperatures are reached.
If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165° F until you obtain 152° F 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 100-110° F 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 45-50° F cooler and chilled until product has reached an internal temperature of 50° F
After smoking
If your so inclined to turn some of your venison into Weiners, This should help.
WIENERS (FRANKFURTERS)
INGREDIENTS FOR 10 LBS.
2 cups ice water
2 level tsp. Instacure No. 1
4 Tb. paprika
6 Tb. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery seeds
1 Tb. mace
1 tsp. garlic powder
4 Tb. salt
2 cups non-fat dry milk
4 Tb. powdered dextrose
6 lbs. Venison
4 lbs. semi/lean pork trimmings (pork butts)
You may use 1/2 oz. coriander in place of the mace. If a wiener of lighter color is desired, omit the paprika.
Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the leftovers when they butcher their livestock, while others prefer a quality wiener.
GRINDING & MIXING
For home use, grind the meat together using a plate with very fine holes 3/16". After grinding, mix all the meat with above ingredients. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. Emulsify meat, following emulsifying instructions found on page 214, then pack into stuffer using a 24-26 mm sheep 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 collagen or synthetic casings, about 30 minutes. Wieners should be smoked as follows:
Place into preheated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximately 90 minutes, gradually raise smokehouse temperature to 165° F and smoke until internal temperature of 138° F. Transfer to steam cabinet cooker and cook at 165° F for 5-1 0 minutes, or until an internal temperature of 152-155° F is obtained. Spot-check various wieners to be sure that these temperatures are reached.
If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165° F until you obtain 152° F 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 100-110° F 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 45-50° F cooler and chilled until product has reached an internal temperature of 50° F
After smoking