Smoked Weiners
    Ingredients Method
    10 lb. lean beef
    15 lb. lean pork
    2 lb. water
    Wiener seasoning to taste

    For Cure:
    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