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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 02-13-2011, 03:55 PM   #76
bluetang
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Default Rib Trim Frankfurters

Homemade frankfurters. I've been wanting to try this for a while, but was holding out for a large capacity food processor, which still hasn't happened. I had six pounds of rib trimmings and double ground the meat in my smaller grinder. I pulled out one pound for a couple of pork burgers.




I then took all the spices, cure #1, powdered milk and ground together to a powdered sugar consistency and mixed, along with some ice cold water, into the five pounds of ground pork.


The frankfurter mixture was placed into the freezer until the top was firm.


The mixture was then emulsified with the food processor. Because the processor is so small, it took seven batches to get all of the meat emulsified, more water added as well.



The ground pork burger compared to the emulsified sausage mixture.


Linked in natural hog casings


I smoked at 130* for 2 hours and then raised the smoker temp to 165*, no more smoke. I don't have a steam cabinet so when the franks had an IT of 138, I slide a large pot of boiling water into the smoker to add moisture. The frankfurters were brought out at 148*. Dunked into ice water to stop the cooking.



I'm not at all unhappy with the texture


I figured I'd do me up a foot long, chili, cheese, jalapeno and mustard frankfurter, and eat it!
Please use this for the entry pic.


Ya ain't gonna get a "snap" like this with a skinless frank. Thanks for looking!
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Old 02-13-2011, 04:33 PM   #77
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I'm embarrassed to say I had a Costco dog for lunch.

That is beautiful Bluey! I think I can taste it from here.
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Old 02-13-2011, 05:42 PM   #78
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Wow! That has got to be the most mouth watering chili dog I have ever seen!
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Old 02-13-2011, 05:53 PM   #79
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Recipe please Bluey! I LOVE that Dog!
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Old 02-13-2011, 06:32 PM   #80
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Quote:
Originally Posted by SmokinAussie View Post
Recipe please Bluey! I LOVE that Dog!
Thanks! No problem on the recipe.
For five lbs. (not too lean) I used rib trim, no added fat. Worked out fine.
1 teaspoon(t) cure#1
2 tablespoon(T) paprika
3 T ground mustard
1/2 t black pepper
1/2 t white pepper
1/2 t ground celery seeds
1/2 T mace
1/2 t garlic powder
2 T salt
1 cup non fat powdered milk
2 T powdered dextrose
1 cup ice water
If you're using a food processor after super fine grinding, you'll need to add a bit more water, the motor will let you know when! And keep it dang cold throughout the whole process.
Before smoking, hang at room temp for an hour.
Place in preheated, 130*, smoker for 30 minutes to dry the natural casings, then apply smoke for a couple of hours, then (no more smoke) gradually raise smoker temp to 165. When the dogs get to 135 or so, you're supposed to place the dogs into a steam cabinet and cook off to 152*IT. I used a pot of boiling water, and pulled at 148 because I'm gonna grill them all before eating.
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Old 02-13-2011, 09:44 PM   #81
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Fantastic, I have always wanted to try making a hot dog with a home made wiener.
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Old 02-15-2011, 11:31 AM   #82
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Great Job with the dogs Bluetang! I was wondering why I made Chili Dogs for supper last night on a Monday Night.

BTW I got some hog casings for christmas so I'll be trying my hand at some homemade sausage soon.
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