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Started By
Message
Look at my weiner(s)! Beef, that is.
Posted on 10/6/22 at 2:28 pm
Posted on 10/6/22 at 2:28 pm
First foray into frankfurters, won’t be last.
Picked a chuck roast with what I thought was a good fat/lean ratio. Ground to 4.5mm (would recommend 3mm). Seasoned with some spices not usually in my wheelhouse- marjoram, coriander and mace plus others. Cured stuffed and rested overnight. Smoked over applewood to internal temp of 145. Ice bath. Best hot dawgs I’ve ever tasted .
Picked a chuck roast with what I thought was a good fat/lean ratio. Ground to 4.5mm (would recommend 3mm). Seasoned with some spices not usually in my wheelhouse- marjoram, coriander and mace plus others. Cured stuffed and rested overnight. Smoked over applewood to internal temp of 145. Ice bath. Best hot dawgs I’ve ever tasted .
This post was edited on 10/6/22 at 2:29 pm
3
Posted on 10/6/22 at 2:34 pm to DocHolliday1964
These look great. I'm going to have to try making some. Where'd you get your recipe?
This post was edited on 10/6/22 at 2:35 pm
Posted on 10/6/22 at 2:44 pm to DocHolliday1964
quote:
coriander
One of my favorite spices actually. Put it in cauliflower soup and watch it shine
What's with the sharpie lines in that first picture? Is that a special casing that you remove afterwards?
I'd eat the shite out of that by the way. Nice job!
Posted on 10/6/22 at 2:46 pm to Midget Death Squad
Sharpie lines means it’s an inedible, removable casing.
Posted on 10/6/22 at 2:48 pm to Loup
Being my first attempt, I did a bunch of surfing and charcuterie (salumi) research. Additionally, this is my first emulsified sausage so I wanted to keep it as uncomplicated as I could. Found one for footlong hot dogs by chud’s bbq on YT. Converted his ingredients to percentages ( metric) and applied those to the weight of my roast. He’s a lot to sit through, but his prodts are good and his techniques are sound. He’s been making sausage and bbq professionally in the Austin area for some time.
This post was edited on 10/7/22 at 11:50 am
Posted on 10/6/22 at 2:49 pm to DocHolliday1964
Did you emulsify?
Posted on 10/6/22 at 2:50 pm to Midget Death Squad
quote:
What's with the sharpie lines in that first picture? Is that a special casing that you remove afterwards?
Inedible cellulose casing came marked that way.
Posted on 10/6/22 at 2:55 pm to DocHolliday1964
Thanks, I'll check him out.
Posted on 10/6/22 at 3:07 pm to SixthAndBarone
quote:
Did you emulsify?
In the strictest of definitions, no. But, very close. I ground sequentially with ice/water, stopping to re chill, keeping everything below 33F. I mixed to get farce to propper texture using equipment I have (no chopper like you have). Also, didn’t poach them. Cold smoked and then gradually increased temperature so they wouldn’t “break”. A labor of love to be sure.
Posted on 10/6/22 at 3:09 pm to DocHolliday1964
They taste good either way.
Posted on 10/6/22 at 3:18 pm to SixthAndBarone
Mine probably have more “bite” as a result, but that’s my preference anyway, so that worked out. Definitely was close enough on the farce that they would have have broken and leached if cooked “roughly”. Poaching would probably have prevented that but would have cut down the smoke time to prevent drying. I was going for a fairly strong smoke flavor so I skipped it.
Posted on 10/6/22 at 3:24 pm to DocHolliday1964
I didn’t poach mine. Is that what the video recommended? I’m assuming just to get them cooked quick. You can definitely do it, but I see no reason why you have to.
Posted on 10/6/22 at 3:43 pm to DocHolliday1964
You got a nice looking weenie.
Posted on 10/6/22 at 4:05 pm to SixthAndBarone
quote:
Is that what the video recommended
No but other “emulsified” sausage recipes have. So, in full disclosure was making it known that I didn’t.
Posted on 10/7/22 at 10:40 am to DocHolliday1964
They look great. Thanks for posting. I love seeing these posts.
Posted on 10/9/22 at 11:45 am to SixthAndBarone
I worked at a casing factory a while back, the way that stuff is made was the craziest process I have ever seen. Also how much work goes into making something that is going to be cut off and discarded since it’s only used to cook meat in. The black lines are a dye that is mixed into the casing which like was mentioned earlier means it’s inedible.
This post was edited on 10/9/22 at 11:50 am
Posted on 10/9/22 at 12:10 pm to DocHolliday1964
quote:
Converted his ingredients to percentages (metric) and applied those to the weight of my roast.
Care to share those percentages?
This post was edited on 10/9/22 at 12:11 pm
Posted on 10/9/22 at 12:41 pm to BigDropper
For someone with people from Richard, you betcha! (I was raised there) Plus I owe you one for the andouille!!
Kosher salt 2%
Cure #1 (0.25%)
Mustard powder (0.6%)
Garlic powder (0.4%)
Coriander powder (0.2%)
Marjoram powder (0.3%)
White pepper (0.4%)
Mace(0.2%)
Celery seed (0.16%)
Ice water (10%)
Dry milk powder (3.7%)
Kosher salt 2%
Cure #1 (0.25%)
Mustard powder (0.6%)
Garlic powder (0.4%)
Coriander powder (0.2%)
Marjoram powder (0.3%)
White pepper (0.4%)
Mace(0.2%)
Celery seed (0.16%)
Ice water (10%)
Dry milk powder (3.7%)
Posted on 10/9/22 at 2:31 pm to DocHolliday1964
Thanks for sharing.
Question: whole celery seed or powder? They're small enough to keep whole, just curious what you used.
Question: whole celery seed or powder? They're small enough to keep whole, just curious what you used.
Posted on 10/9/22 at 2:40 pm to BigDropper
I used whole. May grind a little bit next time
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