Li'l Smokies/Cocktail Wieners Questions

[deanlorensen]

Hey all,
I would love to hammer out a process/recipe for making cocktail wieners. Does anyone have any advice for me?

I see Waltons sells Li’l Smokies Seasoning. Anyone have any opinions or additives for it?

What would be recommended for a casing? Im thinking you’d wanna be somewhere in the neighborhood of a 21-23mm natural casing?

Im thinking a person would want to do a course grind and then 2x fine plate grind. Very similar to a hot dog consistency?

Thanks

[Chef]

deanlorensen I thought the flavor was as close to li’l smokies as one could get. For the casing, I used a 22-24 sheep casing, as that is what I had in inventory for Breakfast sausage. I really do not like collagen as a casing, just my opinion I think it chews like paper. Next time I will use either the 16-18 or 18-20 mm sheep.

[Chef]

deanlorensen One other thing I did, for just a little, I added some pepper flake. I liked it, I like somewhat of a kick, but different from the original recipe. Next time I make it, I’ll do half with pepper flake, half without.

[Jonathon]

Chef Anotherr option would be the 26mm cellulose casings. I’d go with this one because its the closest size and it is the only one we sell individual strands of, every other size is case quantity only.