Smoked Franks!

[jsaaz23]

Delicious smoked franks. Did a little experimenting, some coarse ground some fine ground, some finished in water bath. All turned out really good!

[Joe Hell]

Those look great!

[PapaSop]

jsaaz23
What were your thoughts on the coarse ground ones? How coarse?

[KansasDad]

What did you use as casing? Natural, colagen or removable cellulose
?

[Parksider]

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?

[msalmon]

Beef or Pork? Both? Seasonings?

[jsaaz23]

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.

[jsaaz23]

KansasDad I used the removable cellulose casing, they came off really easy.

[jsaaz23]

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.

[Parksider]

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.

[Jonathon]

Parksider freezing between stages is a great idea, especially when looking for emulsification. It takes a little longer but it is worth it!