|10 lb. lean beef
15 lb. lean pork
2 lb. water
Wiener seasoning to taste
1/2 lb. binder flour
|Grind meat through 3/8" plate, then through 1/8" plate. Add seasoning, cure, water, and binder flour. Mix thoroughly. Stuff into casings and link to desired size.
Hang wieners in smoker. Do not allow pieces to touch.
Dry for 1 to 11/2 hours at 110ºF or until casings are dry to the touch.
Increase temperature and smoke-cook at 165F until internal temperature of product reaches 150º - 152ºF, 31/2 to 4 hours.
Remove product from smoker to ice water bath until cooled, approximately 25 minutes.
Recommended wood: hickory