Wieners (Frankfurters)

Find this recipe and more delicious ideas in our book,
Great Sausage Recipes and Meat Curing

Ingredients for 25 Lbs.:

• 5 cups ice water
• 5 tsp. InstaCure No. 1

• 2/3 cup paprika
• 1 cup ground mustard
• 2 1/2 tsp. ground black pepper
• 2 1/2 tsp. ground white pepper
• 2 1/2 tsp. ground celery seeds
• 2 1/2 Tb. mace
• 2 1/2 tsp. garlic powder
• 2/3 cup salt
• 5 cups non-fat dry milk or soy protein concentrate
• 2/3 cup powdered dextrose
• 15 lbs. lean beef (chuck)
• 10 lbs. lean pork trimmings (pork butts)

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 or soy protein concentrate
• 4 Tb. powdered dextrose
• 6 lbs. lean beef (chuck)
• 4 lbs. lean pork trimmings (pork butts)

You may use 1 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 ll the meat with the above ingredients. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. Emulsify the meat, following the emulsifying instructions provided. Pack into the stuffer and use a 24-26mm sheep casing to stuff wieners.

Smoking & Cooking
After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure the wieners aren't touching each other. You may rinse the wieners off with cold water if necessary. Allow the wieners to hang at room temperature for about 1 hour when using natural casings. When using collagen or synthetic casings, hang at room temperature for about 30 minutes.

Smoke wieners as follows: Place into a pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximately 90 minutes. Gradually raise smokehouse temperature to 165° F and smoke 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 smkehouse at 165° F until you obtain 152° 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 watter, allow wieners to chill and dry at room temperature until desired bloom is obtained.

Wieners should be placed in 45-50° F cooler and chilled until product has reached an internal temperature of 50° F.


Emulsifying Instructions:
Grind the meat and mix in the required seasonings. Then place the meat into a food processor, adding ice water to help the emulsifying process. This will reduce the strain on the motor of your food processor. Run the food processor until the meat has reached its smooth, emulsified consistency.