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#1
08-08-2008, 12:15 PM
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Venison Hotdogs
If your so inclined to turn some of your venison into Weiners, This should help.
WIENERS (FRANKFURTERS) 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 4 Tb. powdered dextrose 6 lbs. Venison 4 lbs. semi/lean pork trimmings (pork butts) You may use 1/2 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 all the meat with above ingredients. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. Emulsify meat, following emulsifying instructions found on page 214, then pack into stuffer using a 24-26 mm sheep casing to stuff wieners. 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 collagen or synthetic casings, about 30 minutes. Wieners should be smoked as follows: Place into preheated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximately 90 minutes, gradually raise smokehouse temperature to 165° F and smoke until internal temperature of 138° F. Transfer to steam cabinet cooker and cook at 165° F for 5-1 0 minutes, or 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 smokehouse at 165° F until you obtain 152° F 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 water, allow wieners to chill and dry at room temperature or until desired bloom is obtained. CHILLING Wieners should be placed in 45-50° F cooler and chilled until product has reached an internal temperature of 50° F  Before smoking  After 
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http://staysharpguide.com/ 
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#2
08-08-2008, 12:46 PM
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I'll take 10lbs. . . . . . make it 20lbs. . . . . might be a big weekend
 Seriously those look great. GoodOlBoy
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(Moderator - Gear & Gadgets, Cowboy Action, SouthWest Regional, Small Game) GoodOlBoy@huntchat.com For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. - John 3:16 KJV Then I commended mirth, because a man hath no better thing under the sun, than to eat, and to drink, and to be merry: for that shall abide with him of his labour the days of his life, which God giveth him under the sun. - Ecclesiastes 8:15 KJV "The gun has been called the great equalizer, meaning that a small person with a gun is equal to a large person, but it is a great equalizer in another way, too. It insures that the people are the equal of their government whenever that government forgets that it is servant and not master of the governed." - 40th President of the United States Ronald Reagan 1911-2004
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#3
08-08-2008, 07:56 PM
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I agree
Them there DOGS look great!! Little mustard..good roll and some onions..little homemade sweet pepper relish...mmmmm-mmmmm. I could eat two...in a little while. Just ate din din
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skeet@huntchat.com Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote!" Benjamin Franklin
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