Recipe(tried): Homemade Hot Dogs, Wieners, or Frankfurters

Homemade Hot Dogs, Wieners, or Frankfurters

6 lbs. lean beef (chuck)
4 lbs. lean pork trimmings (pork butts)
Wieners can be made from many different meats, as well as any combination of meats.

Ingredients for 10 lbs.:
6 tbsp. ground mustard
6 tbsp. salt
4 tbsp. paprika
4 tbsp. powdered dextrose
1 tbsp. mace (or 1 oz coriander)
2 level tsp. Prague Powder No.1
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery seeds
1 tsp. garlic powder
2 cups non-fat dry milk or soy protein concentrate
1 pint ice water

Grinding:
For home use, grind all the meat together using a plate with very fine holes. After grinding, mix all the ingredients with water and meat. Mix for 2 to 3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24to 26mm lamb casing to stuff weiners.

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 natural casings for stuffing (about 1 hour).

Wieners should be smoked as follows:
Place into pre-heated smokehouse and dry for approx. 30 minutes. Apply smudge for approx. 1 and 1/2 hours, gradually raise smokehouse temperature to 165 degrees F. and smoke until internal temperature of 138 degrees. Transfer to steam cabinet cooker and cook at 165 degrees for 5 to 10 minutes or until an internal temp. of 152-155 degrees. If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165 degrees until you obtain 152 degrees 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-to 110 degrees. 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 to 50 degrees cooler and chilled until product has reached an internal temp. of 50 degrees.