Frankfurters (Hot Dogs) ~ Batch # 2

[thirdeye]

My first time making Frankfurters I used a pork/beef mixture, seasoned with the traditional spices, emulsified, stuffed in sheep casings, and did a poached finish. The color was naturally bland, texture acceptable, but the tenderness of the casing was amazing.  The flavor was in the ball park, but I made some changes including increasing the salt.  Adding a smoking step was always part of the game plan, and  reinhard1 suggested skipping the emulsification step (a big time saver) until I get the flavor dialed in....

Yesterday for batch # 2,  I mixed and seasoned  a 3 pound beef/pork mix an rested it overnight in the beer fridge.  Today I stuffed them (also in sheep casings), followed by a 1.5 hours in my Big Chief with hickory, maple and cherry pellets.  The internal temp was around 100°, they were plump and getting some nice color.  Next they moved to  a 180° oven, and over the next 40 minutes I ramped the oven to 215°.  I pulled them just shy of 160° (yes I used Cure #1), and gave them a nice iced water bath until the internal fell to 110°.  Quite an improvement!!!  Really nice color, I did not mind the slightly coarser texture, and the casing had a very good snap.  The seasoning improvements plus the flavor smoking gave them a wonderful flavor.  I'll be giving samples to the same folks that got them after batch # 1, then take their  comments along with my own to see what should be tweaked next time.  I ran out of casing with about 1/2 pound of meat left, so I mixed in some hi-temp cheese and wrapped in clear plastic forming a small fatty.  I'll smoke it in the next day or so.

Fresh, going in the smoker:

Just before pulling and moving to the oven for finishing

 

 

 

 

 

 

[smurfy]

OFFDA!!!!!!! DEM WEINERS LOOK GOOD.  dang I am hungry now!!!!!!!

[Dotch]

They look awesome thirdeye!!!!!  

*(also in sheep casings) 

[reinhard1]

Those look great!!! Real nice color on the dogs as well!!  good luck.

[thirdeye]

I got up way too early today, but that was a great reason to break into them for quality purposes  

 

[reinhard1]

Oh Boy!!!  i bet they are tasty!!.  good luck.

[lovebigbluegills]

Did you have a couple eggs and toast with those beauties???

[smurfy]

8 minutes ago, lovebigbluegills said:

Did you have a couple eggs and toast with those beauties???

 

8 minutes ago, lovebigbluegills said:

Did you have a couple eggs and toast with those beauties???

naw a little bread, katchup and horseradish would  better

[perchking]

yeah, I'll take that over a steak any day...

 

Nice work.

[thirdeye]

On 3/17/2016 at 9:44 AM, lovebigbluegills said:

Did you have a couple eggs and toast with those beauties???

I had some cheesy soft scrambled eggs with them.  I'm liking the flavor so much I can't bring myself to even put mustard on them yet.

23 hours ago, perchking said:

yeah, I'll take that over a steak any day...

 

Nice work.

Yeah, tube steak  

[lovebigbluegills]

2 minutes ago, thirdeye said:

I'm liking the flavor so much I can't bring myself to even put mustard on them yet.

They definitely look too good for condiments, especially katchup!!!!!

[smurfy]

9 minutes ago, lovebigbluegills said:

They definitely look too good for condiments, especially katchup!!!!!

[Dotch]

Ya those look tasty enough so I would probably eat my horseradish on the side. 

[RebelSS]

1 hour ago, lovebigbluegills said:

They definitely look too good for condiments, especially katchup!!!!!

I'll eat three or four and let ya know.   

[Boar]

wow!.excellent job! im gonna have.to.give dogs.a.whirl

3rdeye what seas9ning did u use??

[smurfy]

8 minutes ago, Boar said:

wow!.excellent job! im gonna have.to.give dogs.a.whirl

3rdeye what seas9ning did u use??

Hot dog seasoning!!!

[Boar]

wow, really, step it up smurf, i expect.beter from u

[thirdeye]

On 3/18/2016 at 11:37 AM, Boar said:

wow!.excellent job! im gonna have.to.give dogs.a.whirl

3rdeye what seas9ning did u use??

Ingredients	1 # Amounts	3 # Amounts	5 # Amounts
Pork butt – regular grind	0.5 pound	1.5 pound	2.5 pound
Ground beef   85/15	0.5 pound	1.5 pound	2.5 pound
Sheep casing 24/26mm from Syracuse Casing Co.		1 tube   5/8 pound of meat left over	1 tube
1/2  Sharp Paprika	1.4 g	4.2 g	7 g
Dry mustard	1.7 g	5.1 g	8.3 g
Onion Powder	1.4 g	4.2 g	7 g
Roasted  Garlic	3 g	9 g	15 g
Mace	0.4 g	1.2 g	1.8 g
Coriander	0.5 g	1.5 g	2.6 g
Cardamom	0.4 g	1.2 g	1.8 g
Nutmeg
Ground celery seed	0.7 g	2.1 g	3.4 g
Canning salt	5.2 g	15.6 g	26 g
Pink salt	1.1 g	3.3 g	5.5 g
White pepper	1.7 g	5.1 g	8.5 g
Dry milk	15.6 g	47 g	78 g
Corn syrup	1.8 teaspoon	1T + 1 teaspoon	3 Tablespoons
Liquid smoke	1/3 teaspoon	1.25 teaspoon	2 teaspoon
Iced Water	By feel	By feel	By feel

Here are the amounts by weights, I broke it down to a 1# batch so if you make a 6# batch of Franks, just multiply the 1# amounts by 6.

 

[KEN W]

Interesting Thirdeye.....you are smoking them with hickory and cherry......yet you are adding liquid smoke to the seasoning??

[Boar]

hmmm, ok aparently a do it ur self ingrediant mix. I was oping for a mix kit. But Yuve totaly impressed me for sure. Great Job!

And thank you for that time and effort.

[thirdeye]

13 hours ago, KEN W said:

Interesting Thirdeye.....you are smoking them with hickory and cherry......yet you are adding liquid smoke to the seasoning??

That's an option if you were to do them in the oven.

[Boar]

so how do you measure out the grams, is there a grams measuring thingy.

[delcecchi]

Called a "scale". 

[smurfy]

3 minutes ago, delcecchi said:

Called a "scale". 

They haven't invented them yet up in boars neck of the woods yet!!!!

[delcecchi]