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Frankfurter

Cooked franks, also referred to as hot dogs or wieners, can be made from pork, beef, lamb, chicken, turkey, venison, or a combination of meats. While there’s a lot of rumors flying around about the way in which commercial franks are made, as well as what they are made from, you needn’t worry because you’re on track to make your own.

3 1/2 lbs pork butt (1.58 kg)
1 1/2 lbs beef chuck, marbled (680 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp mace, ground (2.6 g)
1 tsp onion powder (3.6 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tbsp paprika (10.8 g)
1 1/2 tbsp white pepper (12.2 g)
2 tbsp garlic powder (18.6 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 1/2 cups crushed ice (198 g)
32-35mm prepared hog casing

1. Chill pork and beef to 31°F (-0.55°C), grind twice through a 1/8” (3 mm) plate.
2. Combine ground meat with remaining ingredients (except ice); mix together well until mixture is sticky and batter like.
3. Emulsify batter in food processor until smooth paste is obtained, add crushed ice to keep meat paste below 50°F (10°C).
4. Stuff the paste into hog casings; twist into 5-6” (13-15 cm) links; refrigerate overnight to cure.
5. Next day, cook frankfurters in 170°F (77°C) hot water bath until they reach an internal temperature of 152°F (67°C).
6. Remove frankfurters from water bath, shower with cold water until the internal temperature drops to 110°F (43°C).
7. Hang cooked garlic franks at room temperature for 1 hour to dry.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Though homemade franks can stand alone, favorite toppings include chopped onion, yellow mustard, sweet relish, hot peppers, sauerkraut and chili sauce. While ketchup is enjoyed by many, purists say it is taboo.

Hunters may use venison in place of the pork and beef to produce an excellent frankfurter. Use 75-80% lean venison trim to 25-20% pork fat.

*You may use soy-protein concentrate in place of non-fat dry milk.


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