All Beef Kosher Frankfurters

Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef

through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually

adding ice or ice water and enough flour to reach desired consistency.

Then mix in remaining ingredients.

Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4

inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish

brown, and cook for about 10 minutes at 155 to 160 degrees.