<![CDATA[Smoked Franks!]]>Delicious smoked franks. Did a little experimenting, some coarse ground some fine ground, some finished in water bath. All turned out really good! 7597297C-B981-46B7-9A8B-314871804176.jpeg

]]>https://waltonsdev.nodebb.com/topic/1472/smoked-franksRSS for NodeThu, 10 Sep 2026 23:17:04 GMTTue, 16 Jul 2019 19:54:47 GMT60<![CDATA[Reply to Smoked Franks! on Mon, 22 Jul 2019 14:12:46 GMT]]>Parksider freezing between stages is a great idea, especially when looking for emulsification. It takes a little longer but it is worth it!

]]>https://waltonsdev.nodebb.com/post/6772https://waltonsdev.nodebb.com/post/6772Mon, 22 Jul 2019 14:12:46 GMT<![CDATA[Reply to Smoked Franks! on Wed, 17 Jul 2019 14:30:05 GMT]]>msalmon We do venison and pork 50/50 for pretty much everything. And cellulose casings, smoke then into water bath to finish. Cool in fridge, remove casings, quick freeze then chamber vac seal.

]]>https://waltonsdev.nodebb.com/post/6726https://waltonsdev.nodebb.com/post/6726Wed, 17 Jul 2019 14:30:05 GMT<![CDATA[Reply to Smoked Franks! on Wed, 17 Jul 2019 13:25:26 GMT]]>msalmon I used all beef on these, a 80/20 blend with the Walton’s Frank and bologna seasoning. They have a very nice flavor. I wouldn’t hesitate to put pork in them next time.

]]>https://waltonsdev.nodebb.com/post/6723https://waltonsdev.nodebb.com/post/6723Wed, 17 Jul 2019 13:25:26 GMT<![CDATA[Reply to Smoked Franks! on Wed, 17 Jul 2019 13:20:48 GMT]]>KansasDad I used the removable cellulose casing, they came off really easy.

]]>https://waltonsdev.nodebb.com/post/6722https://waltonsdev.nodebb.com/post/6722Wed, 17 Jul 2019 13:20:48 GMT<![CDATA[Reply to Smoked Franks! on Wed, 17 Jul 2019 13:19:26 GMT]]>PapaSop the coarse one were with a 6mm grinding plate the fine was with a 3mm plate. I liked the coarse but thought the fine was a little bit better.

]]>https://waltonsdev.nodebb.com/post/6721https://waltonsdev.nodebb.com/post/6721Wed, 17 Jul 2019 13:19:26 GMT<![CDATA[Reply to Smoked Franks! on Wed, 17 Jul 2019 10:59:58 GMT]]>Beef or Pork? Both? Seasonings?

]]>https://waltonsdev.nodebb.com/post/6719https://waltonsdev.nodebb.com/post/6719Wed, 17 Jul 2019 10:59:58 GMT<![CDATA[Reply to Smoked Franks! on Wed, 17 Jul 2019 01:33:03 GMT]]>I did figure out to make fine grind, best to large plate grind, freeze till stiff, grind small plate, freeze, small plate grind and then stuff. I did mix the spice in after first grind. How is everyone else processing hot dogs? Thoughts?

]]>https://waltonsdev.nodebb.com/post/6705https://waltonsdev.nodebb.com/post/6705Wed, 17 Jul 2019 01:33:03 GMT<![CDATA[Reply to Smoked Franks! on Tue, 16 Jul 2019 22:12:05 GMT]]>What did you use as casing? Natural, colagen or removable cellulose
?

]]>https://waltonsdev.nodebb.com/post/6699https://waltonsdev.nodebb.com/post/6699Tue, 16 Jul 2019 22:12:05 GMT<![CDATA[Reply to Smoked Franks! on Tue, 16 Jul 2019 20:28:55 GMT]]>jsaaz23
What were your thoughts on the coarse ground ones? How coarse?

]]>https://waltonsdev.nodebb.com/post/6681https://waltonsdev.nodebb.com/post/6681Tue, 16 Jul 2019 20:28:55 GMT<![CDATA[Reply to Smoked Franks! on Tue, 16 Jul 2019 20:24:57 GMT]]>Those look great!

]]>https://waltonsdev.nodebb.com/post/6679https://waltonsdev.nodebb.com/post/6679Tue, 16 Jul 2019 20:24:57 GMT