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 livestock, while others prefer a quality wiener.

Grind all the meat together using a plate with very fine holes.After grinding ,mix all the ingredients with

water and meat.Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat.After mixing,

pack into stuffer using a 24-26mm lamb casing to stuff wieners.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 natural casings

for stuffing (about 1 hour).When using collagen or synthetic casings, hang at room temperature for about

30 minutes.Wieners should be smoked as follows: Place into pre-heated smokehouse and dry for approximately

30 minutes.Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature

to 165ºF. and smoke until internal termperature of 138ºF. is obtained.Transfer to steam cabinet

cooker and cook at 165ºF. for 5-10 minutes, 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

cabinet, you may leave the wieners in the smokehouse at 165ºF. until you obtain 152ºF. internally.After

smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or

until the internal temperature is reduced to 100-110ºF.After showering with cold water, allow wieners

to chill and dry at room temperature or until desired bloom is obtained. Wieners should be placed in

45-50ºF. cooler and chilled until product has reached an internal temperature of 50ºF.

Weiners (Frankfurters)