You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Venison Hot Dogs??
- Thread starter dan20703
- Start date
FrontSight
New member
Why the heck have I not thought of that...
Just substitute venison for beef. Sorry for the poor quality of the text. Grind through a 1/16" plate on your grinder, very important. Also, mixing with the water is very important, as weiners are an imulsified sausage. It gives it that hot dog texture. Weiswurst is made similarly.
Weiners (Frankfurters )
1 pint ice water
2 level tsp. Prague Powder No. 1
4 tbsp. paprika
6 tbsp. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery seeds
1 tbsp. mace OR 1 oz. coriander
1 tsp. garlic powder
6 tbsp. salt
2 cups non-fat dry milk or soy protein concentrate
4 tbsp. powdered dextrose
4 lbs. lean pork trimmings (pork butts)
6 lbs. lean beef (chuck)
Wieners can be made from many different meats, as well as any combination of meats. In some cases,
people want to use the left-overs when they butcher their live s t o c k ,while others pre fer a quality wiener.
Grind all the meat together using a plate with ve ry fine holes. After grinding , mix all the ingredients with
water and meat. Mix for 2-3 minutes or until all ingredients are eve n ly distributed with the meat.After mixi
n g , pack into stuffer using a 24-26mm lamb casing to stuff wieners.After stuffing, hang wieners on pro pe
r ly spaced smokehouse sticks. Be sure wieners are not touching each other.You may rinse the wieners
off with cold water if necessary. A l l ow wieners to hang at room temperature when using natural casings
for stuffing (about 1 hour).When using collagen or synthetic casings, hang at room temperature for about
30 minu t e s .Wieners should be smoked as fo l l ow s : Place into pre-heated smokehouse and dry for ap p roxi
m a t e ly 30 minu t e s .A p p ly heavy smudge for ap p rox i m a t e l ly 1 1/2 hours, g r a d u a l ly raise smokehouse temp
e r a t u re to 165ºF. and smoke until internal termperature of 138ºF. is obtained.Tr a n s fer to steam cabinet
cooker and cook at 165ºF. for 5-10 minu t e s , or until an internal temperature of 152-155ºF. is obtained.
Spot-check various wieners to be sure that these temperatures are obtained. If you do not have a steam
c a b i n e t , you may leave the wieners in the smokehouse at 165ºF. until you obtain 152ºF. i n t e r n a l ly. A t e r
smoking or cooking, the wieners should be quickly showe red with cool water for agbout 10 minutes or
until the internal temperature is reduced to 100-110ºF. After showering with cold water, a l l ow wieners
to chill and dry at room temperature or until desired bloom is obtained.Wieners should be placed in
4 5 - 5 0 º F. cooler and chilled until product has reached an internal temperature of 50ºF.
Weiners (Frankfurters )
1 pint ice water
2 level tsp. Prague Powder No. 1
4 tbsp. paprika
6 tbsp. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery seeds
1 tbsp. mace OR 1 oz. coriander
1 tsp. garlic powder
6 tbsp. salt
2 cups non-fat dry milk or soy protein concentrate
4 tbsp. powdered dextrose
4 lbs. lean pork trimmings (pork butts)
6 lbs. lean beef (chuck)
Wieners can be made from many different meats, as well as any combination of meats. In some cases,
people want to use the left-overs when they butcher their live s t o c k ,while others pre fer a quality wiener.
Grind all the meat together using a plate with ve ry fine holes. After grinding , mix all the ingredients with
water and meat. Mix for 2-3 minutes or until all ingredients are eve n ly distributed with the meat.After mixi
n g , pack into stuffer using a 24-26mm lamb casing to stuff wieners.After stuffing, hang wieners on pro pe
r ly spaced smokehouse sticks. Be sure wieners are not touching each other.You may rinse the wieners
off with cold water if necessary. A l l ow wieners to hang at room temperature when using natural casings
for stuffing (about 1 hour).When using collagen or synthetic casings, hang at room temperature for about
30 minu t e s .Wieners should be smoked as fo l l ow s : Place into pre-heated smokehouse and dry for ap p roxi
m a t e ly 30 minu t e s .A p p ly heavy smudge for ap p rox i m a t e l ly 1 1/2 hours, g r a d u a l ly raise smokehouse temp
e r a t u re to 165ºF. and smoke until internal termperature of 138ºF. is obtained.Tr a n s fer to steam cabinet
cooker and cook at 165ºF. for 5-10 minu t e s , or until an internal temperature of 152-155ºF. is obtained.
Spot-check various wieners to be sure that these temperatures are obtained. If you do not have a steam
c a b i n e t , you may leave the wieners in the smokehouse at 165ºF. until you obtain 152ºF. i n t e r n a l ly. A t e r
smoking or cooking, the wieners should be quickly showe red with cool water for agbout 10 minutes or
until the internal temperature is reduced to 100-110ºF. After showering with cold water, a l l ow wieners
to chill and dry at room temperature or until desired bloom is obtained.Wieners should be placed in
4 5 - 5 0 º F. cooler and chilled until product has reached an internal temperature of 50ºF.